flipPanakam — gur drink with ginger and pepper
Panakam — gur drink with ginger and pepper
Why this dish? Panakam is a ritual drink offered to Hindu deities, placed on the altar to quench the goddess's thirst during the long festival days, then distributed cool to devotees in the heat. For a goddess worshipped even in scorching South India, it is the thirst-quenching offering.
A light syrup of gur dissolved in water, spiced with dried ginger, black pepper and cardamom, sharpened with a squeeze of lime. Sweet, pungent, brisk — a sacred pick-me-up served cool.
Battle makes one thirsty, mortal, even a goddess. When the sun beats upon my southern temples, offer me this golden water: dissolve the gur in pure water, wake it with a pinch of dried ginger and pepper, and a tear of lime to bite. Pour it cool, never iced. Drink what remains after me — and you will feel vigor return to your legs.
- •Gur (palm or cane sugar) — to dissolve (sweet base)
- •Fresh pure water — as needed (liquid)
- •Dried ginger powder (sonth) — a pinch (warmth)
- •Black pepper — a few grains, ground (pungency)
- •Cardamom — a pinch (perfume)
- •Lime juice — a dash (acidity)
Panakam — gur drink with ginger and pepper
A light syrup of gur dissolved in water, spiced with dried ginger, black pepper and cardamom, sharpened with a squeeze of lime. Sweet, pungent, brisk — a sacred pick-me-up served cool.
Why this dish? Panakam is a ritual drink offered to Hindu deities, placed on the altar to quench the goddess's thirst during the long festival days, then distributed cool to devotees in the heat. For a goddess worshipped even in scorching South India, it is the thirst-quenching offering.
Battle makes one thirsty, mortal, even a goddess. When the sun beats upon my southern temples, offer me this golden water: dissolve the gur in pure water, wake it with a pinch of dried ginger and pepper, and a tear of lime to bite. Pour it cool, never iced. Drink what remains after me — and you will feel vigor return to your legs.
Ingredients (period version)
- Gur (palm or cane sugar) — to dissolve (sweet base)
- Fresh pure water — as needed (liquid)
- Dried ginger powder (sonth) — a pinch (warmth)
- Black pepper — a few grains, ground (pungency)
- Cardamom — a pinch (perfume)
- Lime juice — a dash (acidity)
Ingredients
- Jaggery / gur (or palm sugar) — 60 g (sweet base)
- Water — 500 ml (liquid)
- Ginger powder (or fresh grated) — 1/4 tsp (warmth)
- Freshly ground black pepper — 1 pinch (pungency)
- Cardamom powder — 1 pinch (perfume)
- Lime juice — 1 tbsp (acidity)
Method
- Dissolve the gur in room-temperature water by stirring (do not heat to keep freshness).
- Strain to remove impurities from the unrefined sugar.
- Add ginger, pepper and cardamom.
- Finish with lime juice, taste and adjust.
- Serve cool, without ice.
How it was made : Panakam is a classic liquid offering in South Indian temples, especially during spring festivals; its recipe — gur, water, dried ginger, pepper, cardamom, lime — uses only ancient ingredients of the subcontinent, without any New World products.
The contemporary twist : A few crushed holy basil (tulsi) leaves and very fresh water make it a "kombucha without fermentation" of the temples, perfect served in a copper pitcher (kalasha).
Sources : K. T. Achaya, A Historical Dictionary of Indian Food, Oxford University Press, 1998
Durga · Charactorium
