Panakam — Jaggery, Ginger and Cardamom Drink
An amber, invigorating water where cane sugar melts in cool water, awakened by ginger, cardamom, and a hint of pepper, sharpened with a squeeze of lime.
An amber, invigorating water where cane sugar melts in cool water, awakened by ginger, cardamom, and a hint of pepper, sharpened with a squeeze of lime.
After the offering, one grows thirsty, does one not? Here is what is offered to devotees when the sun weighs heavy on the courtyard: water in which cane sugar has melted, awakened with a little ginger and cardamom, and sharpened with a drop of lime. It does not intoxicate, it restores strength. Drink it slowly, in small sips, and feel the ginger's warmth rekindle your breath while sweetness calms your tongue.
- •Jaggery (unrefined cane sugar) — a good handful (sweet base)
- •Fresh water — a pitcher (base)
- •Dried or fresh ginger — a pinch / a piece (warmth)
- •Green cardamom — a few crushed pods (flavoring)
- •Black pepper — a pinch (pungency)
- •Lime — a squeeze of juice (acidity)
Panakam — Jaggery, Ginger and Cardamom Drink
An amber, invigorating water where cane sugar melts in cool water, awakened by ginger, cardamom, and a hint of pepper, sharpened with a squeeze of lime.
Why this dish? During major pujas, the deity and the assembly are refreshed with a melted jaggery drink. Served to devotees exhausted by long processions at the Moreshwar Temple in Morgaon, it naturally accompanies Ganesh's sweet offerings.
After the offering, one grows thirsty, does one not? Here is what is offered to devotees when the sun weighs heavy on the courtyard: water in which cane sugar has melted, awakened with a little ginger and cardamom, and sharpened with a drop of lime. It does not intoxicate, it restores strength. Drink it slowly, in small sips, and feel the ginger's warmth rekindle your breath while sweetness calms your tongue.
Ingredients (period version)
- Jaggery (unrefined cane sugar) — a good handful (sweet base)
- Fresh water — a pitcher (base)
- Dried or fresh ginger — a pinch / a piece (warmth)
- Green cardamom — a few crushed pods (flavoring)
- Black pepper — a pinch (pungency)
- Lime — a squeeze of juice (acidity)
Ingredients
- Grated jaggery — 80 g (sweet base)
- Fresh water — 750 ml (base)
- Fresh grated ginger — 1 tsp (warmth)
- Green cardamom powder — 1/4 tsp (flavoring)
- Ground black pepper — 1 pinch (pungency)
- Lime juice — 1 tbsp (acidity)
Method
- Dissolve jaggery in a little warm water, then strain to remove impurities.
- Dilute with the remaining fresh water in a pitcher.
- Add ginger, cardamom, and pepper; stir.
- Sharpen with a squeeze of lime, taste, and adjust.
- Serve well chilled, ideally after resting for an hour to infuse flavors.
How it was made : Before ice and refined sugar, well water and local cane sugar were used to refresh. Panakam, still offered in South Indian temples, is a very ancient offering recipe, flavored according to what the garden and spice market yielded.
The contemporary twist : A few holy basil (tulsi) leaves floating in the glass turn the drink into a detox water with temple accents.
Ganesh · Charactorium
