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Dedicated To To my family
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeBeverages, South Indian
  • Good for Beverages

About this recipe

A healthy and refreshing drink, with the goodness of jaggery, imli, ginger and edible camphor and can be had hot or chilled. This herbal drink is made as a part of bhog during ‘Rama Navami’, a Hindu festival. It is also being served in South Indian weddings especially after the main function ‘Muhurtham’. A wonderful option to serve in parties as an appetizer or as a welcome drink.

Ingredients for Paanagam

  • Imli- a small gooseberry sized, soaked in1 cup of warm water for 15 mins.
  • Jaggery- a large lemon sized.
  • Dry Ginger Powder Saunth Powder- 1 tsp
  • Elaichi Powder- 1 tsp
  • Edible Camphor – a small pinch

How to cook Paanagam

  1. Add a cup of water to the soaked imli and extract imli water. Boil it for a minute or two along with jaggery.
  2. Remove from flame and add powdered dry ginger, elaichi and edible camphor. Adjust water as per the taste.
  3. Serve hot or chilled.


  • Instead of imli, we can use lemon juice also. But, I have sticked to the authentic method of preparing paanagam in my family.

  • Tastes:  tastes delicious with a slight hint of edible camphor. |
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