Beverage Summer coolers

Panagam

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Panagam (also spelled as Panakam) is a refreshing and naturally sweet drink made with jaggery, lemon juice, and aromatic spices like dry ginger (sukku) and cardamom. This traditional beverage is widely prepared as an offering (prasad) during Sri Rama Navami, Thai poosam and other Hindu festivals. Beyond its religious significance, Panagam is valued for its cooling properties, making it an ideal summer drink.

What Makes Panagam Special?

  • Sacred & Festive: A must-have neivedyam (offering) for Sri Rama Navami, it symbolizes simplicity and nourishment.

  • Natural Energy Booster: Jaggery provides instant energy, replenishing electrolytes and preventing dehydration.

  • Aids Digestion: Dry ginger and cardamom help soothe the stomach and improve digestion.

  • Cooling & Hydrating: Helps regulate body temperature and keeps heat-related discomfort at bay.

  • No Artificial Sweeteners: Unlike store-bought energy drinks, Panagam is naturally sweetened and preservative-free.

Panagam Ingredients & Their Benefits

  • Jaggery (Gud): A natural sweetener rich in minerals like iron and magnesium.

  • Water: Hydrates the body and balances body temperature.

  • Lemon Juice: Adds a refreshing tang while providing vitamin C.

  • Dry Ginger Powder (Sukku): Aids digestion and prevents bloating.

  • Cardamom (Elaichi): Enhances flavor and has detoxifying properties.

  • Tulsi Leaves (Optional): Adds an herbal touch with medicinal benefits.

Panagam vs Other Summer Coolers

Compared to modern energy drinks, Panagam is free from refined sugar and artificial flavors. Its naturally sweet and spiced profile makes it a healthier alternative to aerated beverages.

How to Enjoy Panagam?

  • Serve chilled on a hot summer day for instant refreshment.

  • Pair it with Kosambari (lentil salad) and Neer Mor (spiced buttermilk) for a complete festive offering.

  • Make a large batch for gatherings and store it in the refrigerator for a few hours to enhance the flavors.

Panagam

Niranjana Sankaranarayanan
Panagam (also spelled as Panakam) is a refreshing and naturally sweet drink made with jaggery, lemon juice, and aromatic spices like dry ginger (sukku) and cardamom. This traditional beverage is widely prepared as an offering (prasad) during Sri Rama Navami, thai poosam and other Hindu festivals. Beyond its religious significance, Panagam is valued for its cooling properties, making it an ideal summer drink.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course BEverage, Drinks
Cuisine Indian, South Indian
Servings 4 people

Equipment

  • 1 Pan

Ingredients
  

  • 1 Cup Jaggery
  • 3 Cups Water
  • 1/2 tsp Dry ginger powder
  • 1/2 tsp Cumin seed powder
  • 1/4 tsp Cardamom powder
  • 2 leaves Tulsi (Holy Basil) optional
  • 1 tbsp Lemon juice

Instructions
 

  • In a bowl, add the powdered jaggery and 2 cups of water.
  • Stir well until the jaggery completely dissolves. You can strain the mixture if there are impurities.
  • Mix in dry ginger powder, cardamom powder, and a pinch of salt (if using). Stir well.
  • Add freshly squeezed lemon juice and mix thoroughly.
  • Add a few tulsi leaves for a traditional touch and additional health benefits.
  • Let it sit for 10–15 minutes for the flavors to blend.
  • Serve chilled or at room temperature.

Notes

  • Adjust the sweetness by adding more or less jaggery.
  • You can add a few crushed black peppercorns for a spiced twist.
  • For a refreshing summer drink, refrigerate Panagam for 30 minutes before serving.
Keyword Panagam, Panaka, Rama navami, Summer drink, Thai poosam

INSTRUCTIONS

  • Powder the Jaggery and mix it with water.

 

  • Keep the Jaggery mixture on the stove and heat it.

  • Allow the jaggery to dissolve completely in water.

 

  • Now add the cumin seed powder, cardamom powder and dry ginger powder.

 

  • Now turn off the flame.

 

  • Allow it to cool down completely and add Lemon juice.
  • Add Tulsi leaves before serving.

 

Note: The quantity of water vary slightly depending on the quality of jaggery.

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