Jigarthanda Recipe, How To Make Jigarthanda

Badam pisin 4-5 Milk 1 cup Vanilla ice cream 1 scoop Nanari syrup 2 tblsp Sugar 1 tblsp

Method:

Soak the badam pisin in water for 4-5 hours or overnight.
It will nicely fluff up. Actually this quantity will serve for 2 glasses of jigarthanda. Rest all ingredients are for single serving only. So adjust accordingly.
Keep this aside.
In a heavy bottomed pan add the sugar. We are adding sugar now to caramelise it. So that we get a nice color of the jigarthanda.
I felt 1 tblsp is bit more and you can reduce it too.
Or completely skip the sugar and add unsweetened milk khoa to the milk. This will be too heavy so i didn’t use khoa.
Caramelise the sugar, just heat the pan and melt the sugar. Do not add any water.
When the sugar turns into a golden honey colour, switch off the flame.
Add the milk to this. We are switching off the flame as the milk may splash or splutter.
Mix well.
Turn on the stove now.
You may feel the solidified sugar at the bottom of the pan. Do not worry, it will dissolve with the milk once it starts boiling.
Keep stirring.
Keep the flame to medium low.
Boil till the milk reduces to 3/4 th of the quantity.
Switch off the flame and allow this to cool completely.
Chill the milk nicely.
Now all the ingredients are ready for jigarthanda.
Let’s assemble everything.
In a glass add 2 tblsp of the fluffed badam pisin.
Add the nannari syrup. We get in most of the Indian shops. Sri Murugan stores, Singapore also sells Nanari syrup.
Add the chilled milk.
Finally top with a scoop of vanilla ice cream.
Serve immediately.
Madurai Speical jil jil Jigarthanda is ready.

If you don’t get badam pisin in your place you can use Edible gondh(the Rajasthani one). Soak that for 2 hours and proceed with the recipe.
Even you can use agar agar also.
If you are not particular about the colour, just proceed with the reduced chilled milk, avoid adding sugar.
Keep all the ingredients chilled and serve this Madurai speical Jigarthanda for the guests as dessert.

Method with step by step pictures:

It will nicely fluff up. Actually this quantity will serve for 2 glasses of jigarthanda. Rest all ingredients are for single serving only. So adjust accordingly.
Keep this aside.

In a heavy bottomed pan add the sugar. We are adding sugar now to caramelise it. So that we get a nice color of the jigarthanda.
I felt 1 tblsp is bit more and you can reduce it too.

Or completely skip the sugar and add unsweetened milk khoa to the milk. This will be too heavy so i didn’t use khoa.
Caramelise the sugar, just heat the pan and melt the sugar. Do not add any water.
When the sugar turns into a golden honey colour, switch off the flame.
Add the milk to this. We are switching off the flame as the milk may splash or splutter.
Mix well.

Turn on the stove now.
You may feel the solidified sugar at the bottom of the pan. Do not worry, it will dissolve with the milk once it starts boiling.
Keep stirring.
Keep the flame to medium low.
Boil till the milk reduces to 3/4 th of the quantity.
Switch off the flame and allow this to cool completely.
Chill the milk nicely.
Now all the ingredients are ready for jigarthanda.
Let’s assemble everything.
In a glass add 2 tblsp of the fluffed badam pisin.
Add the nannari syrup. We get in most of the Indian shops. Sri Murugan stores, Singapore also sells Nanari syrup.

If you don’t get badam pisin in your place you can use Edible gondh(the Rajasthani one). Soak that for 2 hours and proceed with the recipe.
Even you can use agar agar also.
If you are not particular about the colour, just proceed with the reduced chilled milk, avoid adding sugar.
Keep all the ingredients chilled and serve this Madurai speical Jigarthanda for the guests as dessert.