Pannagam

Ingredients list for Pannagam

• 1 1/2 cups jaggery grated
• 1/2 inch piece Dry Ginger
• 2 Green cardamoms
• 1 tablespoon Sugar
• 1 1/2 tablespoons Lemon juice
• a pinch Salt
• 6-8 + for garnishing Fresh basil leaves
• as required Ice cubes crushed
• for garnish Lemon cut into wedges

Method

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.
2. Mix lemon juice, ginger-cardamom powder and salt with the dissolved jaggery. Shred fresh basil leaves finely and add to jaggery mixture.
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.

Nutrition Info