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

4 thoughts on “Paanagam”

    1. Thank You, Guru. Yeah, this is a very old post and at that time did not know edible camphor is used in this recipe. Added in the previous comment though. Palm jaggery that’s news to me, gives more cooling effect; updated.

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