Jigarthanda/Jil Jil Jigarthanda - Madurai Special

Coming to the alphabet J for Journey through the cuisines,I fixed with Jigarthanda and no second thought for the other recipe.Since everybody loves this drink in my family I wanted to try.During my last India trip got the nannari root,almond gum(badam pisin) to try.As nannari syrup and almond gum are the key to make this yummy drink.
Jigar means heart and Thanda means cool,as it cools and soothes the heart it's named as Jigarthanda.
Jigarthanda is popular in Madurai and some of the areas in Trichy in summer.But nowadays it's available in all over Tamilnadu with so many variations.
I have tasted this drink in so many places but nothing tastes like the one we have in Madurai during our trip to the Meenakshi Temple every India visit.
I referred recipe from Chitra's blog and Gayathri's blog.I slightly tweaked  the recipe to my convenience also to reduce the cooking time I used some sweetened condensed milk and evaporated milk. Made the ice cream for this drink with the store bought unsweetened khoya. Off to the recipe........

                                                                      

                                                            

                                                                   Jigarthanda/Jil Jil Jigarthanda

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   Basic Information

   Preparation time ~ 1 day

   Cooking time ~ 20 -25 minutes

   Makes ~ 3-4 (depending on the size of the glass)

   

  Ingredients

 To make the Jigarthanda ice cream

    

Ingredient	Quantity
Milk/paal	3 cups
Sweetned Condensed milk	1/2  cup
Evaporated milk	1 cup
Unsweetened khoya	3/4 cup
Sugar/sakkarai	1/4 cup
Fresh cream	1 cup
Vanilla(optional)	1 tsp
Milk/paal	1/4 cup

 To make the Jigarthanda 

    

Ingredient	Quantity
Milk/paal	1-1.5 cups
Reduced and sweetenedmilk	1 cup
Nannari syrup	4-5 tbs
Almond gum/badam pisin	1.5 tbs

  Method 

• Soak the almond gum in water for 7-8 hours or overnight.it absorbs all the water and expand in size, after soaking.Keep it in the refrigerator until its used.
• Take the 3 cups of milk in a heavy bottom pan and boil it for 15 minutes,scrape the sides.

• Now to this add the condensed milk and let it boil for 5 minutes then goes in the evaporated milk.Let it simmer for 10 minutes and now the mixture will thick and slight brown in color.Take a cup of the reduced milk and keep it aside, and after cooling store in the refrigerator.Grate the khoya and keep it in a bowl.

• Now mix the khoya with 1/4 cup of milk and sugar.Add this mixture to the rest of the reduced milk.Let it cool down.To this add the fresh cream and using a hand blender blend it well.Transfer it to a container and store it in the freezer for 2 hours.

• Remove it from the freezer and mix it well with a fork or spoon and keep it in the fridge for 2-3 hours.Now remove it from the freezer and blend it in a blender for a minute and transfer to the box and freeze it for 8-9 hours or overnight.Now the ice cream is ready.

• Take a tall glass and add 2 tbs of almond gum and a tbs nannari syrup,1/4 cup of milk and and 1/4 cup of reduced milk.Top it with a big scoop of ice cream.

• Serve it immediately.

         

                                                                                                  

        

• Since I used the unsweetned khoya I added sugar,if sweetned khoya is used then no need.
• If you don't want to use jigarthanda ice cream,use plain vanilla ice cream.
• I used the brown sugar to get a nice color
• The color of the jigarthanda available in shops will be in a light orange color.If you want to achieve that color then add a pinch of food color to the ice cream and the reduced milk.
• The amount of almond gum used can be increased according to personal preference.
• Add around 2 cups of water for a tbs of almond gum,it need lot of water to get soaked completely.

        

       

Enjoy...........

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