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Panagam

Posted on Mar 15th, 2019
by Sowmya Venkatachalam
Categories:
  • Beverages Recipes
Panagam
3.93 from 13 votes
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.
Prep Time 5 minutes
Total Time 5 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 2 minutes
Panagam is a special and traditional neivedhyam dish prepared on the auspicious occasion of Shri Rama Navami, Celebration of Lord Rama’s Birth. Along with this, Neer mor and Payasam is also prepared on this auspicious occasion. This can also be used as a beverage to beat the heat.  It’s refreshing, cool and satisfying beverage for the summer, yet very healthy. The flavor of cardamom and ginger powder (sukku) makes this drink very tasty and flavorful.
Pin Recipe

Panagam / Panakam

Course: Beverages
Cuisine: Indian, Tamilnadu
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup
Calories: 68kcal
Author: Sowmya Venkatachalam
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.
Print Recipe

Ingredients

  • 3 tbsp Grated Jaggery
  • 4 pieces Cardamom
  • 1 tsp Ginger Powder
  • 1 cup Water
  • 1/2 Lemon

Instructions 

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

Video

Notes

Instead of Jaggery, you can also pam jaggery.

Nutritional Info

Nutrition Facts
Panagam / Panakam
Amount Per Serving (1 cup)
Calories 68
% Daily Value*
Carbohydrates 17g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:

    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
Panagam
Panagam

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

6 Comments Hide Comments

myblog says:
May 22, 2014 at 12:17 pm

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

Reply
subbuskitchen says:
May 22, 2014 at 2:33 pm

Yes you can very well use sukku powder

Reply
ranjini says:
April 14, 2016 at 8:54 am

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.

Reply
subbuskitchen says:
April 14, 2016 at 7:52 pm

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

Reply
Sunita says:
March 26, 2018 at 1:42 am

Can we use fresh ginger instead of dry ginger powder. If yes, what would be the proportion.

Reply
Sowmya Venkatachalam says:
March 27, 2018 at 4:09 am

You can grate ginger and squeeze out the juice and add it. 1/2 teaspoon of ginger juice

Reply

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