Raw mango panagam | panakam recipe, A fantastic summer cooler made using raw mango and jaggery as main ingredients. Mango panakam recipe with full video and step-by-step pictures.
Panagam | panakam is a traditional summer made during SriRama Navami and offerred to Lord Rama as neivedyam. Apart from this, we make panakam | panagam for other small functions | poojas at home. Panagam is a jaggery-based drink. Since we are adding dry ginger to this, it aids in digestion. So after Sumangali prarthanai heavy lunch, panagam will be served.
Usually, we make this with jaggery and lemon juice as the main ingredient. The addition of edible camphor, dry ginger, and cardamom enhances the taste. In this recipe, we are adding raw mango instead of lemon juice. The sourness of the mango will give a nice taste to the drink. You can offer this one to Lord Rama during Rama navami.
As mangoes are in season now, I thought I will share this recipe for Raw mango Panagam. You can make the same using ripe mango too. In that case, no need to cook the ripe mango. I can say this raw mango drink is similar to the North Indian Aam ka panna. The spices used in this version are chaat masala and kala namak.
Panagam can also be made as a neivedyam during Navaratri, Sundara gandam parayanam, Narasimha jayanthi, and regular Friday poojai too. You can also serve this as an appetiser in Navaratri menu
You can also check out other Rama navami neivedyam recipes, Panagam, Neer mor and Kosumalli
Check out our collection of mango recipes.
Raw mango panagam
Ingredients
- 1 cup sliced raw mango
- ½ cup jaggery
- ¼ tsp cardamom powder
- ¼ tsp dry ginger powder
- A tiny pinch edible camphor pacha karpooram
- 3 cups of water
Instructions
- In a pan add the chopped raw mango and add ¼ cup of water.
- Let this boil till the mango becomes soft.
- Switch off
- Once it is cool, add this to the mixer jar.
- Add the jaggery powder, dry ginger powder, cardamom powder and a tiny pinch of edible camphor.
- Grind this into a puree.
- Add 3 cups of water to this and pass this mixture through a filter.
- You can add few ice cubes and serve immediately or you can keep this inside the fridge and serve later.
- Mango panagam is ready.
Notes
- In a pan add the chopped raw mango and add ¼ cup of water.
- Switch off
- Once it is cool, add this to the mixer jar.
- Add the jaggery powder, dry ginger powder, cardamom powder, and a tiny pinch of edible camphor.
- Grind this into a puree.
- Add 3 cups of water to this and pass this mixture through a filter.
- You can add a few ice cubes and serve immediately or you can keep this inside the fridge and serve later.
- Mango panagam is ready.
