Paanagam is a cooling drink that is had during summers and my grandma used to tell that this was, in the olden served as welcome drink during a wedding ceremony called ‘samandham kalandhal’ which is when the families agree upon an alliance and step forward. It is very simple to make and quite refreshing.
Serves 4
A Traditional Chiller
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. 1. Jaggery – 1 cup
  2. 2. Cardamom powder – 1 tsp
  3. 3. Dry ginger powder – 1 tsp
  4. 4. Lemon – 1
  5. 5. Salt – 1 pinch
  6. 6. Tulsi – 10-15 leaves
  7. 7. Water – 1 litre
  8. 8. Edible Camphor - 1 pinch
  1. Dissolve jaggery in water and filter to remove debris in it.
  2. Now add salt, cardamom powder, dry ginger powder, edible camphor, juice of a lemon, crushed tulsi leaves and mix well
  3. Refrigerate and serve chilled. Avoid adding ice cubes as it may dilute the taste.
  1. * Jaggery can be replaced with palm jaggery for more cooling effect and health benefits.
Grammars of cooking


Shikanji is nothing but a north Indian version of lemonade. None can resist having a tall glass of chilled shikanji on a hot summer day but even otherwise will you? I learnt this version from my roommate, Nidhi a friend as cool as lemonade itself. I may get addicted to it after tasting once.


1. Lemon – 1
2. Sugar – 1 1/2 tbsp
3. Black salt  – 1 pinch
4. Ice cubes – 4
5. Water – 1 glass


Step 1: In ¼ glass of water dissolve sugar completely and then mix black salt to it.
Step 2: Now squeeze lemon juice into it
Step 3: Add water to fill the glass
Step 4: Serve with excess ice cubes