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Panakam jaggery lemonade

Panakam - Jaggery lemonade.

Perfect summer lemonade.
5 from 2 votes
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Drinks, Traditional
Cuisine Medicinal, South indian, Summer, Vegan
Servings 4 people
Calories 74 kcal


  • 4 cup drinking water
  • 3 tbsp jaggery crushed, cane juice concentrated.
  • 0.5 tsp dry ginger chukku podi, sonth
  • 1 small lemon Use lime if you prefer.
  • 1-2 leaves holy basil
  • 1 pinch green cardamom powder
  • 5-7 dry petals marigold flowers (optional)


  • In a saucepan, add one cup of water and the jaggery, set aside for 5 minutes
    Panakam making
  • Place this on heat and bring it to a boil, the jaggery will melt into it completely. Add the dry ginger powder to it and stir well.
  • Once boiled and well incorporated, remove from heat and add the remaining water to it.
  • Strain to remove any impurities from the jaggery solution.
    Paanakam making
  • At room temperature, add the juice of the lime, crushed basil leaves, marigold petals and cardamom powder to it.
  • Mix well and chill or cool for a while.
  • Serve at room temperature or chilled.


The Jaggery lemonade keeps well in the refrigerator for 2 to 3 days. 


Serving: 100gCalories: 74kcalCarbohydrates: 20gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 14mgPotassium: 358mgFiber: 1gSugar: 13g
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