Prepare the Base: Start by adding 1/2 cup of jaggery powder to 4 cups of water in a large bowl. Stir vigorously with a spoon until the jaggery dissolves completely. This step might take 5-7 minutes; if lumps persist, let it sit for a few minutes and stir again. Tip for beginners: Warm water slightly if jaggery is hard, but avoid heating to preserve nutrients.

Infuse the Spices: Sprinkle in 1/2 teaspoon cardamom powder and 1/2 teaspoon dry ginger powder. If desired, add 1/4 teaspoon black pepper powder and a pinch of salt. Mix well to distribute the flavors evenly. This is where the panakam recipe gets its signature aromatic profile—take a moment to inhale the delightful scents!

Add Citrus and Herbs: Squeeze the juice from one large lemon directly into the mixture. Tear 5-6 tulsi leaves and stir them in for an optional earthy twist. Ensure everything is well combined; the lemon adds a zesty brightness that cuts through the sweetness.

Strain and Serve: Pour the mixture through a fine strainer to remove any residue or undissolved particles. Chill in the refrigerator for 30 minutes or serve immediately over ice cubes. Your homemade panakam recipe is now ready to enjoy!