Panagam | How to make Panagam

By Shyamala Kumar  |  31st Jan 2016  |  
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  • Panagam, How to make Panagam
  • Prep Time

    15

    mins
  • Cook Time

    4

    mins
  • Serves

    2

    People

77

0

About Panagam Recipe

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

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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