Name: Panakam | Jaggery Sharbat recipe by Tikuli Dogra at BetterButter
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: Jaggery powder or grated jaggery – 3 heaped table spoons; Dry ginger powder – 1 teaspoon (You can use fresh ginger juice too); Freshly crushed black peppercorns- 1/2 teaspoon; Holy Basil or Tulsi leaves - 2-3; Salt –a pinch; Water 2-3 Cups; Lemon (Optional) - 2-3 wheels slightly muddled; Ice cubes / Ice chunks

ABOUT Panakam | Jaggery Sharbat RECIPE

Sharbat was always a part of our culinary culture. Most of the sharbat were decoctions/infusions of fruits, flowers, herbs, roots have grown locally in a specific region. They were prepared according to the season. Each sharbat had a therapeutic use. Panakam is a jaggery sharbat that is not just refreshing but also a traditional remedy to prevent dehydration and heat strokes.

Ingredients Serving: 2

Jaggery powder or grated jaggery – 3 heaped table spoons
Dry ginger powder – 1 teaspoon (You can use fresh ginger juice too)
Freshly crushed black peppercorns- 1/2 teaspoon
Holy Basil or Tulsi leaves - 2-3
Salt –a pinch
Water 2-3 Cups
Lemon (Optional) - 2-3 wheels slightly muddled
Ice cubes / Ice chunks

Instructions

In a jug dissolve jaggery powder or grated jaggery in half a cup of water.
Let it set for 15-20 minutes.
Crush dry ginger ( if using whole), black peppercorns and green cardamom
Once the jaggery dissolves completely, strain the liquid through a fine mesh to remove all impurities.
In a pitcher add rest of the water. Add the jaggery liquid, crushed spice mix, salt and a teaspoon of lemon juice if using.
Stir properly and refrigerate. The flavors from the spices will slowly get infused in the sharbat.
Take it out just before serving and add lots of ice chunks or cubes.
You can either strain the sharbat or serve it as it is.
Garnish with lemon wheel (if using), Tulsi leaves and green cardamom pods.
This needs to be served chilled.

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