Panagam, a special and traditional neivedhyam dish prepared on the auspicious occasion of Shri Rama Navami, Celebration of Lord Rama's Birth. Along with Panagam, Neer mor and Payasam is also prepared on this auspicious occasion.

Preparation time5 mins
Cooking Time-
Yield1 Cup


Grated Jaggery3 tablespoon
Cardamom 4 pieces
Ginger powder1 teaspoon
Water1 Cup
Lemon(small size)1/2

  1. Squeeze the half lemon and extract the juice
  2. Crush the cardamom and add it to water
  3. To this add grated jaggery, lemon juice, ginger powder and stir well so that the jaggery gets dissolved
  4. The panagam is ready for neivedhyam
  5. Panagam

Post a Comment

can we use dry ginger podi (sukku podi) instead of ginger podi ?

Yes you can very well use sukku powder

Maam,i just would like to know if the jaggery has bits of sand in it,can i boil it first with some water.then strain & use to make the panagam.tq.

Sure Ranjini, you can filter the jaggery and then adjust the water accordingly



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