Traditional Panakam & Neer Mor Recipe – Rama Navami Drinks

Last Updated on 2 months by Neha Deshmukh

Traditional Panakam & Neer Mor Recipe – Rama Navami Drinks

Hey everyone! Growing up, Rama Navami wasn’t just about the prayers and festivities – it was also about the incredibly refreshing drinks my grandmother would make. Panakam and Neer Mor were staples in our home during this time, and honestly, they’re perfect for beating the summer heat too! I’m so excited to share these traditional recipes with you. They’re easy to make, incredibly flavorful, and steeped in cultural significance. Let’s get started, shall we?

Why You’ll Love This Recipe

These aren’t just drinks; they’re a little piece of tradition. Panakam, a sweet and fragrant nectar, and Neer Mor, a cooling spiced buttermilk, are both offered as prasad during Rama Navami, celebrating the birth of Lord Rama. But beyond the religious aspect, they’re just…delicious! Panakam is wonderfully sweet and aromatic, while Neer Mor is the perfect balance of tangy, spicy, and cooling. Plus, they’re both super easy to whip up – perfect for a busy day or when you want to impress your family and friends.

Ingredients

Here’s what you’ll need to make both Panakam and Neer Mor:

For Panakam:

• 2 cups Water
• ?? cup Powdered Jaggery (about 100-150g, adjust to taste)
• 2 Cardamom pieces
• 1 Clove
• ?? tsp Dry ginger powder (about ½ tsp)
• A pinch Edible Camphor
• Tulsi leaves (optional) – a small handful
• ?? tsp Tamarind extract OR Lemon juice (about 1 tsp)
• A pinch Salt

For Neer Mor:

• ?? cup Curd / yoghurt (about 200g)
• 2 cups Water
• ?? inch Ginger (about 1 inch)
• 1 small Green chilli
• Few Chopped Curry leaves
• Few Chopped Coriander leaves
• ?? tsp Mustard seeds (about ½ tsp)
• 1 pinch Hing / Asafetida

Ingredient Notes

Let’s talk ingredients! A few things can really elevate these recipes:

• Jaggery Variations: Jaggery is key to Panakam’s unique flavor. You can use different types – date jaggery, sugarcane jaggery, or even palm jaggery. Each will give a slightly different nuance to the drink.
• Edible Camphor: Don’t worry, it doesn’t taste like mothballs! It adds a subtle, cooling fragrance. You can find it at Indian grocery stores. If you’re unsure, you can omit it, but it’s traditionally included.
• Neer Mor Herbs: Traditionally, Neer Mor recipes vary regionally. Some families add mint, others use different types of chili. Feel free to experiment with what you love!
• Tamarind vs. Lemon Juice: My grandmother always used tamarind extract for a deeper, more complex flavor in Panakam. But lemon juice works beautifully too, especially if you want a brighter, tangier taste.

Step-By-Step Instructions

Okay, let’s get cooking (or rather, mixing!).

Making Panakam:

1. First, gently crush the cardamom and cloves. This releases their beautiful aroma.
2. Soak the crushed cardamom and cloves in 2 cups of water along with your tamarind extract or lemon juice. Let this infuse for a good 1-2 hours. This is where the magic happens!
3. Add the powdered jaggery, a pinch of salt, dry ginger powder, and edible camphor to the infused water.
4. If you’re using them, add the tulsi leaves now.
5. Mix everything really well until the jaggery is completely dissolved.
6. Strain the mixture through a fine-mesh sieve before serving.

Making Neer Mor:

1. In a bowl, whisk together the curd and water until it’s smooth and creamy. No lumps allowed!
2. Add finely chopped ginger, green chili, chopped curry leaves, and chopped coriander leaves to the buttermilk.
3. Now for the tadka (tempering)! Heat a tiny bit of oil in a small pan. Add the mustard seeds and let them splutter. Then, add a pinch of hing.
4. Pour this tempering over the buttermilk and mix well.
5. Refrigerate for at least 2 hours before serving. This allows the flavors to meld together beautifully.

Expert Tips

A couple of little things that make a big difference:

• Chill Time is Key: Both Panakam and Neer Mor taste so much better when they’re well-chilled. Don’t skip the refrigeration step!
• Adjust Sweetness: Jaggery sweetness varies. Start with a little less and add more to Panakam until it reaches your desired sweetness.
• Fresh Herbs: Using fresh curry and coriander leaves in Neer Mor makes all the difference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptations: For a vegan Panakam, substitute the jaggery with coconut sugar or another vegan sweetener. Neer Mor can be made with plant-based yogurt.
• Spice Level Adjustments: If you like a little more heat, add another green chili to your Neer Mor. My friend’s family adds a pinch of black pepper too!
• Festival Adaptations: During Rama Navami, some families add a tiny bit of rose water to Panakam for an extra fragrant touch.

Serving Suggestions

These drinks are best served chilled, of course! Panakam is traditionally offered in small clay pots, and Neer Mor in glasses. Garnish Neer Mor with a sprig of coriander for a pretty presentation. They’re perfect on their own, or alongside a light snack.

Storage Instructions

• Panakam: Can be stored in the refrigerator for up to 24 hours. The flavor might mellow slightly over time.
• Neer Mor: Best consumed within 24 hours. It tends to separate if stored for longer.

FAQs

Let’s answer some common questions:

• What is Panakam traditionally used for? Panakam is traditionally offered as prasad to Lord Rama during Rama Navami, symbolizing sweetness and devotion.
• Can I use sugar instead of jaggery in Panakam? You can, but jaggery gives Panakam its unique, earthy flavor. Sugar will make it sweeter, but it won’t have the same depth.
• What are the digestive benefits of Neer Mor? Buttermilk is known for its probiotic properties, which aid digestion. The ginger and spices also help with gut health.
• Can Neer Mor be made with different types of curd? Absolutely! You can use full-fat, low-fat, or even Greek yogurt. The consistency will vary slightly.
• How can I adjust the consistency of Neer Mor? Add more water to thin it out, or use less water for a thicker consistency.
• Is edible camphor essential for Panakam? No, it’s not essential, but it adds a traditional fragrance. You can omit it if you prefer.
• What is Hing and where can I find it? Hing, or asafetida, is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores. A little goes a long way!

I hope you enjoy making these traditional recipes as much as I do! Let me know in the comments how they turn out for you. Happy cooking!