Paanagam or Paanakam – A traditional Health Drink

Paanagam in Sanskrit means Sweet Drink. It is offered as ‘neivedhyam’ or ‘prasaad’ to Lord Rama on his birthday – Raama Navami, that is celebrated on the 9th day [ Navami ] of the Chaithra Month of the hindus.
It can be made very quickly in easy steps [ just add & stir] and devoured even more quickly [ sip,sip,sip…]. Paanagam has great health benefits and tastes divine. Jaggery is rich in mineral salts and iron which help in strengthening the nervous system and preventing anemia.
Dried ginger powder or sukku as it is known in Tamil Nadu aids in digestion and its intake benefits people of all ages.

On the whole a very soothing and refreshing drink for summer.

Ingredients:

Jaggery – 1/2 Cup grated
Dried Ginger Powder – 1/2 tsp
Cardamon – 1/4 tsp
Salt – a Pinch
Lime – 1/2
Pachai Karpooram/ edible camphor. – a small pinch
Water – 3 cups

Method :
Add jaggery to water with rest of the ingredients.
Squeeze in the Lime.
Stir continuously till jaggery dissolves completely.
Strain and serve chill.

Tips:
Adjust quantity of lime and jaggery to suit your taste buds, depending on how sweet you want it to be.
If you feel the jaggery is not clean enough, you can mix it with water bring it to a boil, strain and mix rest of the ingredients after cooling.

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Aam Panna

Aam Panna or Panha is a very popular and sought after drink in Northern India especially during the summer months. Made from raw mangoes and spruced up with spices and fresh mint this drink is refreshingly tasty and healthy too. It can be made both by roasting raw mango over an open flame to give that distinct smoky flavor or by boiling chunks of raw mango in water, although the former method is preferred by most people. For most people living in North of India a glass of this tasty beverage is a must everyday.


Ingredients:

Green / Raw Mangoes – 2
Water – 4 cups
Roasted Cumin Powder – 1 tsp
Sugar – As per taste
Black salt/ rock salt / kala namak – 1/2 tsp or as required
Crushed Ice – Optional
Mint leaves – To garnish

Method:
Wash and towel dry the mangoes.
Heat over direct flame till the skin is charred. After it cools peel the skin and squeeze out the pulp.
Or alternatively cut the mangoes into large chunks and pressure cook them for 5 to 8 mins. Or boil them till they are soft.
Remove and cool. Blend the mango pulp in a blender along with roasted cumin powder, sugar, rock salt and a little water.
Sugar and salt need to be added in stages according to taste.
Strain the blended pulp if needed and add rest of the water and crushed ice. Mix well.
Serve chilled garnished with a sprig of mint.

Tips:

You can also get creative and add other spices and herbs to try new variations.
Ajwain [ roasted & crushed] and green pepper are a few other suggested options