← Nouns Cooking · Indian

Ingredients

• 600 ml cold water
• 100 g Jaggery (gur), grated
• ½ tsp ground dry ginger (or 2 cm fresh ginger, crushed)
• 8 black peppercorns, coarsely crushed
• 2 green cardamom pods, seeds crushed
• ½ lemon, juiced
• 1 pinch Salt
• 4 tulsi (holy basil) or basil leaves (optional)

Method

1. Stir the jaggery into the water until completely dissolved. Strain through a fine sieve to remove any grit.
2. Add the dry ginger, crushed pepper, cardamom, lemon juice and salt and stir well.
3. Taste and adjust the sweetness or lemon, add the basil leaves and leave for a few minutes to infuse. Serve at room temperature or chilled.

Tips

• Panakam is traditionally served at room temperature for Rama Navami; chilled, it’s a brilliant summer drink.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Sharmis Passions