PANAGAM
Panagam is a jaggery based drink that can be made instantaneosly in no time. It is made on Ram Navami day which is celebrated on the holy occasion of the birth of LORD RAM. It falls on the ninth day of the Chaitra Masa. It is also made during Tamil New Year also. This traditional recipe which has been made in our family for years now finds it’s way in my blog today. This is a divinely recipe since it is offered as Naivedhyam to the GOD. As you can see it is a most easy recipe to follow and is the most suitable drink and thirst quencher apt for the summer season. It is also serves as prasadam in many temples. This along with Neer Mor is the combined prasadam offered to the Lord. I plan to post Neer Mor tommorow. Also Kosumalli is prepared tommorow.
In olden days this was served as a welcome drink to guests which has health properties as well.The ginger powder added in this aids in digestion, sore throat, cold and cough. This comforting cool energy drink will be an instant relief from the scorching heat. Also the iron in the jaggery boosts up your energy. You can even make this drink in summers once in a while in place of the aerated drinks which have become a common feature in all households. Some people add a variety of things like crushed cloves and black pepper. I have added only a few ingredients but it is always nice to add a few additional flavours. In temples this drink will be given with crushed tulsi leaves as well as they would have been offered to GOD first. In Ayurveda also this drink is highly acclaimed and followed. Try out this simple yet rejuvenating energy drink.
| Prep Time | 5 min |
| Servings |
persons
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- 1/2 cup Grated Jaggery
- 1 1/2 cup water
- 2 tsp lemon juice
- 1 tsp Dry Ginger Powder
- 2 pods cardamom
Ingredients
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- Take all the ingredients mentioned and mix well. sieve to remove impurities if any.
- Offer to GOD as naivedhyam and relish on the panagam.
You can add crushed tulsi leaves as well.crushed black pepper and clove.
You can add tulsi leaves on top as well.
Storing in earthern pots helps to keep the panagam cool.
Some add a pinch of salt to bring out the taste.
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