Panakam
A refreshing, sweet, and mildly spiced South Indian summer drink made with jaggery and dried ginger. Traditionally prepared during festivals like Ram Navami, this cooling beverage balances sweetness with a tangy kick from lemon and a peppery warmth from cardamom and black pepper.
For 4 servings
- prep · ~2 min
Dissolve the jaggery.
1.Take 1 cup of water in a large bowl or pitcher.2.Add all the grated jaggery and stir vigorously until completely dissolved.3.Strain through a fine-mesh sieve to remove any impurities or sand particles. - mix · ~1 min
Blend in the spices and lemon.
1.Add the dried ginger powder, cardamom powder, and crushed black pepper to the jaggery water.2.Pour in the fresh lemon juice.3.Add the remaining 3 cups of water and stir well until all the spices are incorporated.4.Add a tiny pinch of salt to balance the flavors.TIPThe salt is a tiny pinch — it cuts the sweetness and makes the drink more refreshing. - rest · ~5 min
Let the flavors meld for a few minutes.
Set the panakam aside for at least 5 minutes so the jaggery and spices fully infuse the water. You can also chill it in the refrigerator if you prefer it cold.
TIPIt tastes best slightly chilled, but never over ice which dilutes the delicate spicing. - serve
Give a final stir and serve.
Pour the panakam into small cups or glasses. Give it a quick stir before serving as the spices tend to settle at the bottom.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly grated or powdered jaggery for the purest flavor; avoid block jaggery with hard grains.
- 2Strain the jaggery water through a fine-mesh sieve to remove sand or impurities that may be present.
- 3Always use freshly squeezed lemon juice — bottled juice can give a flat, metallic taste.
- 4Let the panakam rest for at least 5 minutes after mixing so the dried ginger and spices fully bloom in the liquid.
- 5Serve slightly chilled but never over ice cubes, as melting ice will dilute the concentrated spiced sweetness.
- 6Stir well just before serving because the spices and jaggery sediment settle at the bottom of the pitcher.
Adapt it for your goals.
Low-sugar
Reduce jaggery to 1/4 cup and add a mashed ripe banana for natural sweetness — ideal for those watching their sugar intake.
herbal infusionHerbal-infusion
Add a small sprig of fresh tulsi (holy basil) or a few mint leaves while the drink rests for a fragrant, calming twist.
spiced upSpiced-up
Increase the black pepper to 1/4 tsp and add a tiny pinch of ground cloves for a deeper, winter-warmer spice profile.
vegan friendlyVegan-friendly
This recipe is already vegan; no changes needed, but you can substitute lemon juice with raw mango pulp for a sour twist.
Why this is on our healthy list.
Rich in Natural Minerals
Jaggery is an unrefined sweetener that retains iron, magnesium, and potassium, supporting energy levels and electrolyte balance.
Aids Digestion
Dried ginger (sukku) and black pepper stimulate digestive enzymes and help reduce bloating — a traditional after-meal digestive drink.
Cooling and Hydrating
The combination of lemon and water makes this a refreshing rehydration drink, perfect for hot summer days or after mild exertion.
Antioxidant Support
Cardamom and black pepper contain antioxidant compounds that help combat oxidative stress in the body.
Frequently asked questions
Yes, but the flavor will be quite different. Jaggery has a distinct earthy, caramel sweetness that honey cannot replicate — adjust quantity to taste.
