Panagam | How to make Panagam

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ByShyamala Kumar
Created on 31st Jan 2016
  • Panagam, How to make Panagam
  • Panagam | How to make Panagam (16 likes)

  • 0 reviews
    Rate It!
  • By Shyamala Kumar
    Created on 31st Jan 2016

About Panagam

A healthy and refreshing drink with the goodness of jaggery, imli, ginger and edible camphor and can be had hot or chilled. This herbal drink is made as a part of bhog during ‘Rama Navami’, a hindu festival. It is also being served in South Indian weddings especially after the main function ‘Muhurtham’.

Panagam, a succulent delicacy which is famous all over the world. Panagam is one dish which makes its accompaniments tastier. With the overflow of flavours, Panagam has always been everyone's favourite. This recipe by Shyamala Kumar is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Panagam, just the perfect situation when you realise that you need to know how to make the perfect Panagam. So, at that time you can try out this delicious recipe by Shyamala Kumar. The recipe of Panagamis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Panagam is 4 minute. This recipe of Panagam is perfect to serve 2. Panagam is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time15mins
  • Cook Time4mins
  • Serves2People

Ingredients to make Panagam

  • Imli - a small gooseberry sized, soaked in 1/2 cup of warm water for 15 minutes
  • Jaggery- a large lemon sized
  • Dry Ginger Powder/Saunth Powder - 1/2 tsp
  • Elaichi Powder - 1/2 tsp
  • Edible Camphor a small pinch

How to make Panagam

  1. Add a cup of water to the soaked imli and extract imli water. Boil it for a minute or two along with jaggery. Remove from flame and strain to remove the dirt from the jaggery if any.
  2. Add powdered dry ginger, elaichi and edible camphor and keep it covered for a minute to enable the condiments to get infused. Adjust water as per your taste.
  3. Serve hot or chilled.
My Tip: Instead of imli, we can use lemon juice also. But, I have stuck to the authentic method of preparing Panagam in my family.

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