Panagam | How to make Panagam

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By Shyamala Kumar
Created on 31st Jan 2016
  • Panagam, How to make Panagam
  • Panagam | How to make Panagam (18 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 is a popular aromatic and delicious dish. You can try making this amazing Panagam in your kitchen. This recipe requires 15 minutes for preparation and 4 minutes to cook. The Panagam by Shyamala Kumar has detailed steps with pictures so you can easily learn how to cook Panagam at home without any difficulty. Panagam is enjoyed by everyone and can be served on special occasions. The flavours of the Panagam would satiate your taste buds. You must try making Panagam this weekend. Share your Panagam cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Shyamala Kumar for inputs. In case you have any queries for Panagam you can comment on the recipe page to connect with the Shyamala Kumar. You can also rate the Panagam and give feedback.

  • Prep Time15mins
  • Cook Time4mins
  • Serves2People
Panagam

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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