How to make Pannagam -
A delicious jaggery drink with a touch of ginger and lemon.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : jaggery, Dry Ginger (सूखी अदरक)
Cuisine : Tamil Nadu
Course : Beverages
For more recipes related to Pannagam checkout Caramelized Pineapple Slush, Jaggery Tea. You can also find more Beverages recipes like Milk Rose Badam Blueberry Whiskey Lemonade Cardamom Spiced Coffee Frappe Black Currant Lassi
Pannagam Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 26-30 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Pannagam Recipe
jaggery grated 1 1/2 cups
Dry Ginger 1/2 inch piece
Green cardamoms 2
Sugar 1 tablespoon
Lemon juice 1 1/2 tablespoons
Salt a pinch
Fresh basil leaves 6-8 + for garnishing
Ice cubes crushed as required
Lemon cut into wedges for garnish
Method
Step 1
Soak jaggery in one cup of water for about ten to fifteen minutes. Stir jaggery till it dissolves and strain carefully to remove any dirt. Pound dry ginger and green cardamoms with sugar to a fine powder. Sieve and keep.
Step 2
Mix lemon juice, ginger-cardamom powder and salt with the dissolved jaggery. Shred fresh basil leaves finely and add to jaggery mixture.
Step 3
Stir well and leave to infuse for about ten to fifteen minutes. Strain and pour over crushed ice packed in tall glasses, garnish with a lemon wedge and a sprig of fresh basil. Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
