Authentic Panakam Popsicles Recipe – Jaggery, Ginger & Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Panakam Popsicles Recipe – Jaggery, Ginger & Cardamom Delight

Hey everyone! If you’re anything like me, you’re always looking for ways to beat the heat, especially with those scorching Indian summers. And honestly? Nothing hits the spot quite like a cool, refreshing popsicle. But not just any popsicle – one packed with flavour and tradition! I’m so excited to share my recipe for Panakam Popsicles, a delightful twist on a classic South Indian summer cooler. Trust me, these are a game changer.

Why You’ll Love This Recipe

These aren’t your average fruit popsicles. Panakam is traditionally a cooling drink made during the peak of summer, and transforming it into a popsicle is pure genius (if I do say so myself!). It’s a beautiful blend of sweet jaggery, warming spices like ginger and cardamom, and a little kick from black pepper. It’s incredibly easy to make, requires minimal effort, and is a fantastic way to introduce traditional Indian flavours to kids (and adults!). Plus, they’re naturally sweetened and super hydrating.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2.5 cups water (approximately 600ml)
• 0.5 cup powdered jaggery (around 120g)
• 0.5 teaspoon cardamom powder (about 2.5g)
• 0.25 teaspoon dry ginger powder (approximately 1.25g)
• 0.5 teaspoon pepper powder (around 2.5g)
• 0.5 lemon (juice of one medium lemon)
• A tiny pinch of salt

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Jaggery: This is the star! I prefer using organic powdered jaggery for the smoothest texture. There are different types – dark jaggery has a more robust, molasses-like flavour, while golden jaggery is milder. Jaggery isn’t just a sweetener; it’s considered incredibly beneficial in Ayurveda for its cooling properties and iron content.
• Black Pepper: Don’t skip this! It sounds unusual in a sweet treat, but it adds a lovely warmth and balances the sweetness beautifully. In some South Indian households, they even use freshly cracked black pepper for a more intense flavour.
• Cardamom: Freshness is key here. Whole cardamom pods, freshly ground, will give you the most fragrant and vibrant flavour. If you’re using pre-ground cardamom, make sure it’s relatively recent – it loses its potency quickly.

Step-By-Step Instructions

Alright, let’s get making! It’s seriously simple.

1. First, in a mixing bowl, combine the powdered jaggery, crushed black pepper, dry ginger powder, cardamom powder, and that tiny pinch of salt.
2. Now, add the lemon juice and 2.5 cups of water. Give it a good mix until the jaggery dissolves completely. You don’t want any grainy bits!
3. Next, strain the mixture through a fine-mesh sieve. This gets rid of any undissolved spices or impurities, ensuring a smooth popsicle.
4. Pour the strained panakam liquid into your popsicle molds, leaving a little space at the top – the liquid expands when it freezes!
5. Pop the lids on and into the freezer they go! You’ll need to freeze them for at least 8 hours, or even better, overnight.
6. To unmold, briefly dip the popsicle molds in a bowl of warm water for a few seconds. This loosens the edges.
7. Gently pull out the popsicles and enjoy immediately!

Expert Tips

A few little things I’ve learned along the way…

• Don’t overfill the molds! Seriously, that expansion is real.
• If you find the jaggery isn’t dissolving easily, a quick warm-up (not boiling!) can help.
• For a super smooth texture, strain the mixture twice.

Variations

Want to make it your own? Go for it!

• Spice Level: If you’re sensitive to spice, start with just 1/4 teaspoon of pepper powder. My friend, Priya, actually likes to add a tiny pinch of cayenne pepper for an extra kick!
• Sweetness: Different jaggery types have different levels of sweetness. Taste the mixture before freezing and adjust accordingly. You can also use a mix of jaggery and a little bit of honey.
• Festival Adaptations: These are perfect for summer festivals or just to cool down during a heatwave. My family always makes a big batch during the summer solstice.

Serving Suggestions

These popsicles are delicious on their own, but here are a few ideas:

• Serve with a sprinkle of chopped nuts (pistachios or almonds work well).
• Pair them with a light snack like roasted chana (chickpeas).
• They’re a fantastic addition to a summer brunch spread.

Storage Instructions

These are best enjoyed fresh! However, you can store leftover popsicles in an airtight container in the freezer for up to a week. Just be aware that the texture might change slightly over time.

FAQs

Got questions? I’ve got answers!

• What is Panakam and its traditional significance? Panakam is a traditional South Indian drink made with jaggery, water, ginger, and pepper. It’s traditionally offered to Lord Venkateswara during the summer months and is believed to have cooling and healing properties.
• Can I use sugar instead of jaggery? What adjustments should I make? Yes, you can! Use about ¾ cup of sugar for every 1 cup of jaggery. However, you’ll lose some of the unique flavour and health benefits of jaggery.
• How can I make this recipe without popsicle molds? You can use small paper cups or even ice cube trays! Just insert popsicle sticks after the mixture has started to freeze.
• What is the best way to ensure the popsicles don’t get icy? Using a higher ratio of jaggery to water can help. Also, freezing them quickly is key.
• Can I add fruit pieces to the Panakam popsicle mixture? Absolutely! Small pieces of mango, berries, or even pomegranate would be delicious.

Enjoy these little slices of summer! Let me know in the comments how they turn out for you. Happy freezing!