How to make panakam, Kerala's traditional jaggery drink | Video

Panakam is one of Kerala's oldest traditional drinks. Made with jaggery, water and aromatic spices, it strikes a perfect balance between sweetness and gentle warmth. Widely prepared in Kerala homes and offered as nivedyam in many Hindu temples, this timeless beverage is simple to make yet full of flavour.

Dry ginger, black pepper, cumin and cardamom give panakam its distinctive taste. Traditionally served in small clay pots known as panakakudukkas, it is also regarded as an early version of chukku kaapi because of its warming blend of spices.

Here's how to make it at home.

Ingredients

• 1 litre water
• 500 g jaggery
• 25 g dry ginger (chukku), crushed
• 25 g black pepper, crushed
• 25 g cumin seeds
• 25 g cardamom, lightly crushed

You can also use fresh sugarcane juice instead of jaggery.

Preparation

• Add the jaggery to the water and bring it to a boil until it dissolves completely.
• Remove any impurities that rise to the surface.
• Add the crushed dry ginger, black pepper, cumin seeds and cardamom. Stir well to combine all the flavours.
• Transfer the drink to a bowl or an earthen pot and allow it to cool. Refrigerate before serving if preferred.

Storage
Panakam is best enjoyed fresh. Consume it within six hours for the best flavour and quality.