On a summer day in many parts of South India, the first kitchen task might be preparing Panagam or Panakam, an easy-to-make coolant to combat the hot weather outside.
Rather nourishing and refreshing, it contains ginger, cardamom and lemon juice and is an efficient way to take on the blistering heat. Follow Joseph Isa's recipe to make it in a jiffy.
Photograph: Kind courtesy: David Goehring/Wikimedia Commons
Panagam
Serves: 3-4
Ingredients
- 3-4 cups water
- ½ cup powdered gud or jaggery
- ¼ tsp sukku podi or dry ginger powder
- ¼ tsp green elaichi or cardamom powder
- 1 tsp lemon juice
Method
- Add the jaggery in the water and let it rest for 20 minutes or so, till completely dissolved.
If there are any impurities in the jaggery, filter using a sieve.
Add in the sukku podi, elaichi powder and mix well.
Add in the lemon juice and refrigerate.
Serve chilled.
