Paanagam
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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.
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Ingredients
- Imli- a small gooseberry sized soaked in12 cup of warm water for 15 mins.
- Jaggery- a large lemon sized.
- Dry Ginger Powder Saunth Powder- 12 tsp
- Elaichi Powder- 12 tsp
- Edible Camphor – a small pinch
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Instructions
- Add a cup of water to the soaked imli and extract imli water. Boil it for a minute or two along with jaggery.
- Remove from flame and add powdered dry ginger, elaichi and edible camphor. Adjust water as per the taste.
- Serve hot or chilled.
Notes
- Instead of imli, we can use lemon juice also. But, I have sticked to the authentic method of preparing paanagam in my family.
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