ginger, cardamom, lime juice, sparkling water I'm just beginning to explore the fascinating world of traditional Indian beverages. One of the most refreshing I've discovered to date is panakam, typically made during the Hindi festival Sri Rama Navami. If you can imagine a frosty cold, light, bright ginger beer, you'll have an idea of its taste. I make my version sparkling, and because the traditional jaggery is sometimes hard to come by (and slow to dissolve), I use whatever full-flavored, fine-grain, natural cane sugar I have on hand—muscovado works nicely. This version is also dialed back as far as sweetness goes; some versions I've come across use double or even triple the amount of sugar. Feel free to adjust the sweetness to your liking.