Panakam Recipe | Panagam | Rama Navami Recipes

1. First get ready with the ingredients. Add the jaggery / powdered jaggery to water.
2. Allow it to dissolve. Strain the liquid to remove impurities. Crush cardamom pods and add it.
3. Now add dry ginger powder and nutmeg powder to the jaggery liquid.
4. Now add a pinch of edible camphor and salt. Squeeze lemon juice on top and mix well. Finally garnish with basil leaves.

Serve this panagam chilled.

1. Adjust jaggery as per sweetness preferred for this panagam recipe.
2. Use ‘Paagu Vellam’ for dark coloured panakam.
3. Always filter jaggery water to remove impurities.
4. Don’t skip edible camphor, as it lends a divine smell to the panakam recipe.
5. Also don’t add edible camphor more than mentioned, else the panak taste bitter.
6. Dry ginger powder helps in digestion and adds nice flavour.
7. Addition of nutmeg powder is optional only.
8. For more flavour, 2 cloves can also be added.
9. Whole cardamom can be replaced with 1 tsp of cardamom powder.
10. Addition of salt enhances the sweetness of the drink
11. Either use chilled water or chill it before serving.
12. Always prepare it 2 to 3 hours prior to serving, so the flavours get infused well.

Panakam Recipe

1. Jaggery – As its loaded with antioxidants, boost resistance against infections.
2. Dry Ginger / Sukku – Helps to relieve from common cold, constipation and nausea.
3. Cardamom – Helps to relieve from mouth ulcers, bloating feel and loss of appetite.
4. Nutmeg Powder – Has ability to relieve from pains and improve blood circulation.
5. Pepper Corns – Relief from respiratory disorders and cough
6. Lemon Juice – Aids digestion and promotes hydration.
7. Tulsi / Basil leaves – Reduce the uric acid level in the body and treatment of fever, asthma, stress etc.

Panagam Recipe