Dissolve the powdered jaggery in the water. Let it sit for about 5 minutes so any impurities in the jaggery will settle down. Decant or strain the jaggery solution through a fine-meshed strainer. Add the cardamom, dried ginger and lime juice and mix well.

Taste and make adjustments till you feel it tastes like you like it. Traditionally though, since all food made at home during festivities is offered to God before it is distributed we never taste any food that we cook before ritual offering.

Pour into glasses and serve. Chill before serving if you prefer. Double or triple the recipe for a larger batch of Paanakam.