paanagam | panakam recipe | Panagam | ram navami panakam recipes with step wise method is given here.

Since the beginning of summers, we have kept our eyes, ear & mind open towards the drinks which are not just cool by texture but actually work as a coolant to give cooling effects to the body in the hot sweltering Summers. And we came to know about this such a drink named as Paanagam through a leading newspaper – The Hindu.

And our earlier post “GOND KATIRA : A cooling herb in Summers” was the outcome of such discovery. In addition, don’t skip the recipe of Saunf sharbat due to its health benefits.

Paanagam or Panakam is a sweet healthy jaggery based drink traditionally made on Sri Rama Navami occasion. It has an origin in the south, Tamil Nadu in particular.

Before going ahead, we would like to reproduce the health benefits of Paanagam mentioned in the newspaper.

PANAKAM HEALTH BENEFITS

1. It provides an instantaneous rejuvenating feel.
2. It counteracts the loss of appetite.
3. It regulates the fluid and salt equivalents lost in the sweating because it is a physiological equivalent of Oral Rehydration Solution (ORS).

4. Jaggery in pannagam has raw carbohydrates which facilitates the electrolyte into the cells.
5. Jaggery also contains iron, magnesium, phosphorous and potassium.
6. Sonth/Dry ginger has astringent and anti-oxidant properties.
7. Other ingredients aid in digestion and cleansing of gastrointestinal tracks. They addresses problems like urological disorders, heart diseases, body pains, cold and cough, asthma, peptic and gastric ulcers and much more.

In nutshell, pannagam is a wholesome drink.

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Stepwise Pictorial recipe of Paanagam

1. Add jaggery in water and leave it untill the jaggery is dissolved.
2. Strain the jaggery water to remove unwanted particles.
3. Add rest of the ingredients mentioned in the list of ingridents and blitz.
4. Taste and adjust the seasoning, if needed.
5. Serve chilled with lemon infused ice cube.

Enjoy

NOTES

1. If you don’t have ginger powder/Sonth, go for fresh ginger juice of same quantity.
2. As we had ample of time between preparing and serving Paanagam, so we took water at room temperature to soak jaggery because jaggery takes much time in dissolving in cold water. But if you are short of time, take cold water to soak jaggery.
3. Alternatively you can soak jaggery in less amount of water on room temperature and then add cold water later when the jaggery is dissolved. Choice is yours. Only requirement is that Paanagam should be chilled while serving.

Paanagam – recipe card

Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA