Panakam (Jaggery, Ginger and Cardamom Cooler)
پاناکم (گڑ، سونٹھ اور الائچی کا ٹھنڈا مشروب)
Panakam is one of India's oldest drinks: jaggery stirred into cool water with dry ginger, cardamom and a pinch of black pepper, sometimes with lemon and tulsi (holy basil). It's made in South Indian homes and temples for the spring festival of Rama Navami and offered to visitors on hot days. It takes five minutes and tastes like a warm, spiced lemonade served cold. The pepper and ginger give a gentle kick against the sweetness.
- ⏱ Total: 10 min
- Prep: 10 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Stir the jaggery into the water until completely dissolved. Strain to remove any grit.
Add the dry ginger, cardamom, black pepper, salt and lemon juice and stir well. Taste and adjust.
Add the tulsi or mint leaves, chill for 30 minutes and serve.
Kitchen notes
Use dark, good-quality jaggery; it gives the drink its caramel flavour and amber colour.
Panakam is traditionally served at room temperature, not iced, but it's lovely chilled in summer.
A pinch of edible camphor (pacha karpooram) is a traditional temple-style addition.
A drink from the temples
Panakam has been made in South India for centuries and is mentioned in old texts as a temple offering. It’s especially linked to Rama Navami, the spring festival, when it’s served alongside neer mor (spiced buttermilk) to visitors queuing in the heat. Families make it at home for the same festival and through the summer.
Jaggery and spice
The drink is mainly jaggery and water, but the spices make it special. Dry ginger and black pepper give gentle heat; cardamom gives sweetness and aroma; lemon and a pinch of salt balance it. The result is surprisingly refreshing.
Gur in Pakistan
Pakistani readers will know jaggery (gur) from gur wali chai and gur wale chawal. Panakam is an easy, very old way to enjoy it cold.
Serving
Serve cool in small steel tumblers. For more traditional summer drinks, see masala chaas, aam panna and bel sharbat.
Questions people ask
Can I use sugar instead of jaggery?
You can, but jaggery is the soul of panakam. Brown sugar is a closer substitute.
Is panakam the same as gur ka sharbat?
Very close. Panakam adds dry ginger, cardamom and pepper, which make it warmer and more aromatic.
Nutrition (estimate, per serving)
- Calories
- 110
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 28 g
