Instructions

Step 1

In a medium bowl, whisk the the jaggery, ginger, cardamom and ½ cup of boiling water until the jaggery is completely dissolved.

Step 2

Set a fine mesh strainer over a medium pitcher and strain the mixture, discarding any solids. Add 1½ cups cold water and the lime juice and transfer to the fridge to chill well before serving.

In a medium bowl, whisk the the jaggery, ginger, cardamom and ½ cup of boiling water until the jaggery is completely dissolved.

Set a fine mesh strainer over a medium pitcher and strain the mixture, discarding any solids. Add 1½ cups cold water and the lime juice and transfer to the fridge to chill well before serving.

Drinks

Panagam (Indian Ginger and Lime Drink)

Serves
makes 2 Cups
Time
10 minutes

JASMINE P. TING

Amber-hued panagam is South India's armor against the ruthless summer sun. Made from jaggery, lime juice, cardamom, and ground ginger, it extinguishes thirst quickly and thoroughly. The drink is often served on the holy days of Rama Navmi and Narasimha Jayanti, spring Hindu festivals which fall in April or May.

During the stifling heat of summer in India, these cold, richly spiced drinks are comfort in a glass

Featured in: Ten Chilled Indian Drinks to Beat The Summer Heat

What You Will Need

Ingredients

3 tbsp. (½ oz.) grated jaggery
¹⁄₂ tsp. powdered ginger
¹⁄₄ tsp. ground cardamom
1 tbsp. fresh lime juice

Instructions

Step 1

In a medium bowl, whisk the the jaggery, ginger, cardamom and ½ cup of boiling water until the jaggery is completely dissolved.

Step 2

Set a fine mesh strainer over a medium pitcher and strain the mixture, discarding any solids. Add 1½ cups cold water and the lime juice and transfer to the fridge to chill well before serving.

In a medium bowl, whisk the the jaggery, ginger, cardamom and ½ cup of boiling water until the jaggery is completely dissolved.
Set a fine mesh strainer over a medium pitcher and strain the mixture, discarding any solids. Add 1½ cups cold water and the lime juice and transfer to the fridge to chill well before serving.