Ram Navami / Rama Navami for this year 2011 falls on 12th April,Tuesday. With Rama Navami coming up, thought of posting the traditional recipe of the drink “Panakam” here in my blog.This is how my mom/grandma used to make and I used to enjoy this a lot in my childhood days. Perfect thirst quencher for this summer too,smells and tastes D-I-V-I-N-E-L-Y !! I always love jaggery and pachai karpooram(edible camphor) combo in sweet pongal and also in this.. My paati adds Thulasi(Holy Basil) though, since I dint had I omitted in this recipe. In my child hood, the temple near our home gives pankam and neer more for free. Some volunteers will provide this on the day of ram navami, radha kalyanam or even when Thai poosam when the people pull ‘ther’(தேர்) around the streets near by…
|Dry ginger powder/sukku||1/4 tsp|
|Pachai karpooram/edible camphor||A generous pinch|
|Thulasi/holy basil leaves||few|
|Nutmeg powder(optional)||A pinch|
- Click the picture to see enlarged.
- Dissolve the jaggery in water,to this,squeeze lemon,add powdered elachi,dry ginger powder,edible camphor,salt and nutmeg powder.
- Filter it using a strainer, add the thulasi leaves if desired and you can also add the skin of the elachi without discarding it,as it adds more flavour.
- Serve chilled though tastes great as such!!