Panakam

 

INGREDIENTS :

• ½ cup chopped jaggery
• ▢2 cups water or add as required
• ▢¼ teaspoon dry ginger powder (saunth)
• ▢⅛ teaspoon black pepper powder
• ▢⅓ to ½ teaspoon cardamom powder
• ▢2 tablespoons lemon juice or juice of 1 lemon
• ▢1 pinch of salt
• ▢1 pinch of edible camphor, - optional
• ▢few tulsi or holy basil leaves - optional
• ▢few ice cubes - optional

INSTRUCTIONS :

• In a bowl, take ½ cup chopped jaggery and 2 cups water. You can add water as required.
• Mix very well and let the jaggery soak in water for 30 to 40 minutes till all of it is dissolved. If there are impurities in the jaggery syrup, then filter the solution.
• Add 2 tablespoons lemon juice or juice of 1 medium-sized lemon.
• Next add ¼ teaspoon ginger powder, ⅓ to ½ teaspoon cardamom powder, ⅛ teaspoon black pepper powder, and a pinch of salt.
• You can also add a pinch of edible camphor. If offering Panakam to deities then you can add edible camphor. Edible camphor is optional and can be skipped.
• Mix very well.
• Offer Panakam to the deities. If offering to the deities, then you can add a few holy basil leaves (tulsi leaves) in the Panakam. If serving to your family and friends, you can refrigerate or add some ice cubes to the Panakam.