Panakam is cooling traditional summer drink made in South India during Ram Navami, and is super easy to make. Holy basil leaves are used as a garnish as an auspicious symbol.
Panakm is a blend of jaggery, ginger powder, cardamom powder, pepper, and edible camphor. A dash of lemon makes it all the more delicious. A versatile drink that can be adjusted to suit your taste, is more like a prasadam during prayers of Ram Navami.
First time when I had it at a friend’s place I thought Panakam is like the panchamrit ( a mix of five pure ingredients ) that is made in poojas in North India. Actually, I took it in my folded hands and had it as we receive panchamrit
It tastes better when served chilled and the holy basil gives a beautiful fragrance along with the camphor. Looking at its composition, all the ingredients have cooling as
tringent properties.
A very simple humble drink is great to offer to guests during summers as it is a unique composition, very rare and unheard by many.
| Prep Time | 10 Minutes |
| Servings |
Glasses
|
- 1/3 Cups Crushd jaggery
- 400 ml Water
- 1/4 tsp ginger powder
- Pinch Black pepper powder
- 1/2 Tsp Green Cardamom Poder
- 2 Tbsp Fresh Lemon juice
- Pinch salt
- pinch Edible cambhor
- Holy basil leaves for garnish
Ingredients
|
|
- Take two cups( about 400ml )of water, and soak jaggery to it for 20-30 minutes, to dissolve.
- Strain the water, and add all the spice powders, and salt.
- Now add lemon juice and crushed edible camphor.
- Serve chilled garnished with tulasi( holy basil).
The quantity of jaggery can be altered to suit the taste.
Cardamom powder and camphor are optional, but the distinct taste that they give is what makes it a unique drink.
Basil also gives a beautiful fragrance to the drink but is optional.It is part of the recipe for holy offerings.