Name: Panagam recipe by Shyamala Kumar at BetterButter
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 2
Ingredients: 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

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’.

Ingredients Serving: 2

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

Instructions

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.
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.
Serve hot or chilled.

Similar Recipes