Panagam Recipe: Refreshing Jaggery Drink for Festivals
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| Panagam with Tulsi - A Traditional Refreshing Drink |
"Panagam Recipe – A Cooling Naivedhyam for Ram Navami and Other Festivals"
The festive season is upon us, with Navratri followed by Diwali just around the corner. And what better way to kick-start the celebration than with a traditional and refreshing drink – Panagam? This sweet and cooling beverage is more than just a festival staple; it’s a time-tested remedy that has been celebrated for centuries in South India. In the midst of busy days filled with Golu displays and Navratri chores, Panagam can be your go-to drink for quick refreshment.
If you’re planning to prepare a range of Naivedhyam/Prasadham Recipes this Navratri, I’ve got you covered with Easy Sundal Recipes, Sundal Podi, and some quick-fix sweets to make your festival stress-free!
What is Panagam?
In Sanskrit, Panaga means a "sweet drink." This humble drink, made with jaggery and lime juice, flavoured with dry ginger and cardamom, is a traditional offering during festivals such as Ram Navami, Radha Kalyanam, and Narasimha Jayanthi. In South Indian homes, particularly in Tamil Nadu, Andhra Pradesh, and Karnataka, Panagam is served as a Prasadham during these auspicious days.
Most of these festivals fall in the summer months, making Panagam the perfect cooling offering to Lord Rama and Narasimha. The inclusion of ingredients like jaggery, lime juice, and dry ginger is not just for taste but for their cooling properties that help the body stay hydrated and refreshed. It serves as one of the best summer coolant drinks.
The Significance of Panagam During Ram Navami:
Traditionally, Panagam is offered as a Naivedhyam on Ram Navami, the birth celebration of Lord Rama. Ram Navami, celebrated during the hot summer months, calls for offerings with cooling properties to combat the heat.
Along with Neer Mor (spiced buttermilk) and Kosambari (South Indian salad), Panagam is considered a must-serve during Ramnavami.
This isn’t just a culinary tradition; there’s science behind it. Jaggery is packed with natural electrolytes and carbohydrates, making it an ideal antidote to dehydration. Dry ginger soothes the stomach, while cardamom aids digestion. This drink isn’t just about quenching thirst but is also a simple yet effective way to rehydrate and replenish vital body salts during the summer.
Health Benefits of Panagam:
- Jaggery: Known as a medicinal sweetener in Ayurveda, jaggery is rich in minerals and acts as a natural coolant. It’s loaded with electrolytes and helps the body regain its strength after sweating in the heat.
- Dry Ginger: This spice helps soothe the stomach and aids digestion, making it an important ingredient in Panagam.
- Cardamom: Apart from its sweet aroma, cardamom has cooling properties and is great for digestion.
- Lemon Juice: Refreshing and tangy, it brings the much-needed citrus punch to the drink, while also helping balance the sweetness of jaggery.
Recipe Type - Drink
Difficulty - Easy
Serves -2
Author - SM
Preparation Time - 5 Minutes
Cooking Time - 5 Minutes
Step-by-Step Guide to Making Panagam – A Traditional Refreshing Drink
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| Panagam Served as Naivedyam - A Refreshing Festival Drink |
Recipe for Traditional Panagam:
Ingredients:
- 1 cup melted Jaggery
- 5-6 cups Water
- 1 ½ teaspoons Dry Ginger Powder
- 5-6 pods Cardamom
- ¼ cup of fresh Lemon Juice
- Few Tulsi Leaves (optional)
Method:
For Panagam
- Prepare the Spice Mix: Start by powdering 2-3 cardamom pods along with dry ginger and set them aside. This spice blend will give your Panagam its signature flavour and aroma.
- Dissolve the Jaggery: Melt 1 cup of jaggery in 1 cup of water over medium heat. Stir until the jaggery fully dissolves, then strain the mixture to remove any impurities.
- Combine Ingredients:Add the remaining 5–6 cups of water to the dissolved jaggery. Stir in the dry ginger powder and cardamom powder you prepared earlier.
- Boil the Mixture: Bring the Panagam mixture to a gentle boil. Let it simmer for a few minutes, allowing the flavours to meld together. After boiling, switch off the flame and let it rest for a few minutes.
- Strain the Mixture: Strain the Panagam using a fine strainer to remove any spice sediments or solid particles.
- Add Lemon Juice: Stir in ¼ cup of fresh lemon juice to add a refreshing citrusy tang to the drink.
- Garnish: Slightly open the remaining cardamom pods and add them to the Panagam for an extra burst of flavour. Garnish with tulsi leaves (holy basil) for a touch of freshness.
- Serving Suggestions: Serve the Panagam chilled or at room temperature, depending on your preference.
Notes & Tips on Perfecting the Panagam Recipe
- Sweetness Preference: Adjust the quantity of jaggery to suit your sweetness preference. If you like it sweeter, add a bit more jaggery.
- Jaggery Substitutes: While jaggery is traditional, you can substitute it with palm sugar for a different flavour. Avoid using refined sugar, as it doesn’t offer the same health benefits or rich taste.
- Flexibility with Ingredients: There are no strict measurements for Panagam. The key ingredients are jaggery, dry ginger, cardamom, and lemon juice. You can also add edible camphor, tulsi leaves, pepper, or nutmeg to enhance the taste.
- Lemon Juice Alternatives: Adjust the amount of lemon juice to your liking. If you prefer a more tangy taste, add more lemon juice, or even replace it with tamarind for a unique twist.
- Colour Variations: The colour of your Panagam will vary based on the type of jaggery you use. Darker jaggery will result in a deeper coloured drink, while lighter jaggery will give a paler hue.
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