Welcome to Plan n Cook — plan meals, shop once, cook with less stress.

Plan n Cook
login
kitchen
Home kitchen plans

Panakam

  1. Home
  2. Recipes
  3. Panakam

Panakam

Cuisine:Indian

Course:Other

15m prep 0s cook 15m ready

1 serving This cooling Indian beverage is typically made with jaggery, or palm sugar. If desired, you may substitute jaggery for white sugar in the simple syrup. Extracting the ginger juice is the hardest part of this recipe, so feel free to use store-bought ginger juice, if available. When happy hour rolls around, add 1 ounce dry gin for a spicy, refreshing cocktail.

Add to Meal Plan

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 4 ounces ginger, peeled and thinly sliced crosswise
  • ¼ cup water
  • 1
    • 2 small beets, trimmed and cut into chunks (about 8 ounces)
    • 1 large carrot, cut into chunks (about 3 ounces)
    • 2-inch piece ginger, cut into chunks (peeled if using a blender)
    • 1 small lemon, quartered (juiced if using a blender)
    Sub-recipe steps
    1. Process the following in a juicer or a blender: 2 small beets, trimmed and cut into chunks (about 8 ounces); 1 large carrot, cut into chunks (about 3 ounces); 2-inch piece ginger, cut into chunks (peeled if using a blender); 1 small lemon, quartered (juiced if using a blender)
  • 1 tablespoon lime juice or 1 teaspoon tamarind concentrate
  • 1
    • 2 cups sugar
    • 1 cup water
    Sub-recipe steps
    1. Combine in a saucepan: 2 cups sugar; 1 cup water
    2. Cook over low heat, stirring occasionally, until the sugar has completely dissolved. Let cool, then chill until needed. Rich simple syrup will keep in the refrigerator for 6 months; a weaker one-to-one syrup will keep for 1 month.
  • ⅛ teaspoon ground cardamom
  • Pinch of salt
  • (Pinch of black pepper)
  • About 4 ounces sparkling water
  • Lime wedges

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 4 ounces ginger, peeled and thinly sliced crosswise
  • ¼ cup water
  • 1 1 teaspoon ginger juice or store-bought ginger juice
  • 1 tablespoon lime juice or 1 teaspoon tamarind concentrate
  • 1 1 to 2 teaspoons Simple Syrup, or agave syrup, to taste
  • ⅛ teaspoon ground cardamom
  • Pinch of salt
  • (Pinch of black pepper)
  • About 4 ounces sparkling water
  • Lime wedges

Let's Cook

  1. Step 1.

    Mince in a food processor: 4 ounces ginger, peeled and thinly sliced crosswise; ¼ cup water

  2. Step 2.

    The ginger should be in very, very fine pieces. Transfer the ginger pulp to a fine-mesh sieve or a sieve lined with a thin kitchen towel. Press as much of the juice from the ginger as possible. You should have about ⅓ cup of ginger juice, or enough for around 16 servings. The juice will keep refrigerated for up to 1 week.

  3. Step 3.

    To serve, add to each glass: 1 teaspoon ginger juice or store-bought ginger juice; 1 tablespoon lime juice or 1 teaspoon tamarind concentrate; 1 to 2 teaspoons Simple Syrup, or agave syrup, to taste; ⅛ teaspoon ground cardamom; Pinch of salt; (Pinch of black pepper)

  4. Step 4.

    Stir to combine, then fill the glasses with ice. Top off each glass with: About 4 ounces sparkling water

  5. Step 5.

    Serve with long spoons for stirring and garnish with: Lime wedges

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.

Get weekly meal ideas

Fresh recipes and planning tips from Plan n Cook.

Plan a week

Drop recipes onto breakfast, lunch, and dinner for every day.

One grocery list

Ingredients combined and scaled to your household servings.

Cook from recipes

Browse the library and public kitchens when you need inspiration.

Keep your kitchen

Save favorites, pantry items, and meal plans in one place.