Traditional Panakam
Traditional panakam dissolves jaggery with dry ginger, cardamom, black pepper, lemon, and tulsi for a South Indian festival drink.
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10 mintotal
Prep 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
No inactive time; strain the jaggery water well before adding spices and lemon.
Method
In a pitcher, combine the crushed jaggery and chilled water. Stir continuously until the jaggery completely dissolves.
Filter the jaggery water through a fine mesh strainer to remove any impurities.
Add the dry ginger powder, cardamom powder, black pepper powder, and lemon juice to the filtered jaggery water. Mix well.
Keep it in the refrigerator for at least 30 minutes to let the flavors infuse before serving.
30 min
How to tell it's done
A light, deeply refreshing fluid with a perfect balance of earthy sweetness, citrusy tang, and a subtle peppery kick.
Getting it right
Tip
Use dark, organic jaggery for a deeper flavor and richer color. Adjust black pepper according to your preference for throat-warming heat.
What to serve it with
Serve chilled in traditional brass or earthen glasses on a hot summer afternoon.
Common mistakes
- The drink is gritty at the bottom of the glass.
- Strain it after the jaggery dissolves, before the spices go in. Block jaggery carries sediment that never dissolves however long you stir.
- It tastes only of jaggery.
- The dry ginger and pepper are not garnish — they are what makes it panakam rather than sugar water. Add them, then give it the full thirty minutes to infuse before judging the balance.
Substitutions
- Palm jaggery gives a darker, smokier drink and is traditional in parts of the south.
- Fresh grated ginger can replace the dry ginger powder, though it needs straining out.
Storing and reheating
Keeps two days chilled and the spices deepen overnight. Stir before pouring, since the ginger settles. Add the lemon juice fresh each time if you are making it well ahead.
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