Panakam recipe – Panakam preparation with quick video, step by step pictures and ingredients pictures too for easy understanding – Rama Navami recipes.
🎉Rama Navami Festival
Ram Navami / Rama Navami for this year 2021 falls on 21st April, Wednesday. With Rama Navami coming up, thought of posting the traditional drink Panakam here in my blog. This is how my mom/ grandma used to make and I used to enjoy this a lot in my childhood days. Perfect thirst quencher for this summer too, smells and tastes D-I-V-I-N-E-L-Y !!
I always love jaggery and pachai karpooram (edible camphor) combo in sweet pongal and also in this.. My paati adds Thulasi (Holy Basil) though, since I didn’t had I omitted in this recipe. Not to mention the desi Lemon, so flavorful and tangy.
In my childhood, the temple near our home gives pankam and neer more for free. Some volunteers will provide this on the day of ram navami, radha kalyanam or even when Thai poosam when the people pull ‘ther’(தேர்) around the streets near by…
Panakam is also served as prasadam in temples. But we can enjoy this as thirst quencher when ever we need. It really is a soulful drink to me. This is so nutritious too when we use a good quality jaggery, with all natural ingredients. Desi sweetener are always best and it works as an exceptional thirst quencher.
- ½ cup Jaggery powdered
- 1 Lemon
- 2 cardamom
- ¼ teaspoon Dry ginger powder/ sukku
- 1 pinch Pachai karpooram/ edible camphor
- Salt A pinch
- 2 cups Water
- Holy basil leaves/ Thulasi – few
- 1 pinch Nutmeg powder optional
- Dissolve the jaggery in water,to this,squeeze lemon,add powdered elachi,dry ginger powder,edible camphor,salt and nutmeg powder.
- Filter it using a strainer, add the thulasi leaves if desired and you can also add the skin of the elachi without discarding it,as it adds more flavour.
- Adjust jaggery and lemon juice to suit your taste buds
1. First gather all the ingredients needed to prepare the drink.
2. Dissolve the jaggery in water, to this, squeeze lemon, add powdered cardamom, dry ginger powder, edible camphor, salt and nutmeg powder.
3. Filter it using a strainer, add the thulasi leaves if desired and you can also add the skin of the elachi without discarding it, as it adds more flavor.
Serve chilled though tastes great as such!!
- Adjust jaggery and lemon juice to suit your taste buds!