Paanagam

Name: Paanagam
Total time: 120 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 small ball Imli- a small gooseberry sized, soaked in 1\2 cup of warm water for 15 mins; 1 Jaggery- a large lemon sized; 1 tsp Dry Ginger Powder\ Saunth Powder-; 1\2 tsp Elaichi Powder-; pinch Edible Camphor – a small pinch

Shyamala Kumar @cook_10185674

A healthy and refreshing drink, with the goodness of jaggery, imli, ginger and edible camphor that can be had hot or chilled. This herbal drink is made as a part of bhog during ‘Rama Navami’, a Hindu festival. It is also being served in South Indian weddings especially after the main function ‘Muhurtham’. A wonderful option to serve in parties as an appetizer or as a welcome drink.

Shyamala Kumar @cook_10185674

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Ingredients

2 minutes

4 servings

1 small ballImli- a small gooseberry sized, soaked in 1\2 cup of warm water for 15 mins
1Jaggery- a large lemon sized
1 tspDry Ginger Powder\ Saunth Powder-
1\2 tspElaichi Powder-
pinchEdible Camphor – a small pinch

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Steps

2 minutes

1

Add 2 cups of water to the soaked imli and extract imli water. Boil it for a minute or two along with jaggery.
2

Remove from flame and add powdered dry ginger, elaichi and edible camphor. Adjust water as per the taste.
3

Serve hot or chilled.
4

P.S- Instead of imli, we can use lemon juice also. But, I have sticked to the authentic method of preparing paanagam in my family.