Panakam Recipe | Panagam – Rama Navami Recipes

A traditional Indian beverage called panagam is frequently served during religious ceremonies and festivals. It is an excellent and tasty beverage made with water, lemon juice, spices, and jaggery.

The Sanskrit word “panchakajjaya,” which means “a mixture of five,” is where the Tami word “Panagam” is derived. Water, lemon juice, cardamom, ginger, and jaggery are the five ingredients used in this beverage. However, specific recipes could also call for additional spices like nutmeg, cinnamon, and cloves.

During the Rama Navami festival, which commemorates the birth of Lord Rama, panagam is frequently offered. It is also a well-liked beverage during the Navaratri festival, which honors the Hindu goddess, Durga.

In conclusion, panagam is a tasty and nutritious traditional Indian beverage that is enjoyed during religious ceremonies and festivals. Its distinctive fusion of flavors and spices makes it a cooling drink. Now let us see how to prepare this recipe.

Enjoy the video of panakam. Subscribe for more videos.

Panakam Recipe | Panagam - Rama Navami Recipes

Print Recipe

Rama Navami special Panakam/Panagam.

• CuisineSouth Indian

Servings	Prep Time
2 cups	5 mins

Cook Time

5 mins

Servings Prep Time 2 cups 5 mins

Cook Time 5 mins

Panakam Recipe | Panagam - Rama Navami Recipes Print Recipe Rama Navami special Panakam/Panagam. CuisineSouth Indian Servings Prep Time 2 cups 5 mins Cook Time 5 mins Servings Prep Time 2 cups 5 mins Cook Time 5 mins

Ingredients

• 2 cups Water
• 1/4 cup Jaggery powder
• 1 pinch salt
• 1/4 tsp Cardamom/Elachi powder
• 1/4 tsp Dry ginger powder/Sukku
• 1 Edible Camphor/Pacchai karpuram mustard seed size
• 1/2 Lemon juice

Servings: cups

Instructions

1. Mix water and jaggery until jaggery dissolves completely. Filter jaggery in a bowl for any impurities.
2. Add salt, cardamom powder, and dry ginger powder to the filtered jaggery water, crush and add edible camphor and lemon juice, and mix all thoroughly.
3. Keep it refrigerated for an hour and serve chilled. Yummy panakam is ready.

Recipe Notes

• Specified amount yields 2 cups of panakam.
• Instead of jaggery, you can add palm jaggery too.
• Edible camphor should be added very little in the size of mustard only, or else it will overpower the taste of the panakam.
• Always add a pinch of salt to any sweets to enhance the taste of the sweets.

Share this Recipe

Rama Navami special Panakam/Panagam is ready to serve God as Prashad.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!