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Panakam jaggery lemonade

Panakam - Jaggery lemonade.

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

Ingredients
  

  • 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)

Instructions
 

  • 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.

Notes

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

Nutrition

Serving: 100gSodium: 14mgSugar: 13gFiber: 1gPotassium: 358mgCalories: 74kcalMonounsaturated Fat: 0.01gPolyunsaturated Fat: 0.03gSaturated Fat: 0.01gFat: 0.1gProtein: 0.2gCarbohydrates: 20g
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