Panakam: This old-school Kerala temple drink works in peak summer

Long before chilled sodas, there was panakam. Jaggery melted into water, stirred with dry ginger, pepper, cardamom and a squeeze of lime. Long used as a thirst-quencher during summer and offered in Hindu temples as nivedyam (offering to the deity), it is a simple drink that balances sweetness with a mild, warming spice.

Panakam has been used since earlier times as a naturally prepared drink. It is made by combining jaggery, cumin, dry ginger, black pepper and cardamom in clean water. The drink is usually served in small clay pots known as Panakakudukkas. It is considered good for relieving thirst and reducing fatigue. In many temples and sacred groves, panakam is prepared during festival seasons. Offering panakam in these pots is also a common practice, especially during the Malayalam month of Vaishakam.

Panakam is also known as an earlier form of what is now used as chukku kaapi, a drink commonly taken for colds and fever. It is suitable for people engaged in regular physical work as it helps maintain energy levels.

Ingredients
¼ kg (or ¾ cup) jaggery, powdered
5–6 cups water
1 teaspoon dry ginger powder
1 teaspoon black pepper powder
Powder from 4–5 cardamom pods
1 teaspoon cumin powder (optional)
Juice of ½ a small lemon
A few tulsi leaves (optional)

Preparation

• Add jaggery to water and boil until it dissolves completely. Once the jaggery has melted, strain the liquid to remove impurities.
• Add the powdered dry ginger, black pepper, cardamom and cumin, and mix well. The level of spice can be adjusted based on how much of these ingredients are added.
• Before the mixture cools completely, add lemon juice and stir well. Panakam is then ready to serve.

In another common method, jaggery is dissolved in boiled and cooled water without heating further. The liquid is strained, and the spice powders are added and mixed well. Lemon juice is added at the end. The drink can be served as it is or slightly chilled.

Variations and practice
The exact combination of spices can shift depending on region and household. Some versions lean more heavily on ginger for warmth, while others highlight pepper for a sharper edge. In certain homes, fresh ginger juice is used instead of dry ginger, and in others, palm jaggery replaces regular jaggery for a deeper, smokier sweetness. Tulsi leaves and a hint of nutmeg occasionally find their way in, especially in more traditional preparations.

Unlike sherbets or lemon water, panakam is not meant to be overly diluted or overly sweet. The balance is key, and the spice level can be adjusted depending on preference.

Health benefits
Panakam helps maintain hydration during summer and reduces fatigue. Dry ginger and black pepper support digestion, while jaggery provides energy and contains iron. Ingredients like tulsi help improve immunity.

Panakam was also traditionally prepared at home and served to guests as a refreshing drink. It continues to be used in temples and during festivals as both an offering and a cooling beverage.