Jigarthanda recipe, Jil jil jigarthanda recipe

Jil jil jigarthanda/ Jigarthanda is a very popular and delicious drink prepared with milk, khoya, nannari sharbath, badam pisin/ Almond gum and ice cream. This thirst quencher is famous in Madurai, South India. Jigarthanda means cooling the heart drink and I got to know about this is in my 9th grade from a South Indian movie called “KADHAL”. So I pestered my parents in the next vacation to India I need to eat it for sure, but my parents had told its some where located in madurai and it wouldn’t be possible but still try if we get time. Super upset I was. Then one fine day during my vacation we went to this MURUGAN IDLI SHOP to have our dinner and suddenly my eyes widened🤩 seeing JIGARTHANDA SHOP in the entrance of the idli shop. I quickly gobbled few idli’s and ran out snatching 10rs from my mom to get that jigarthanda. You know the most fascinating thing will be the man makes it in front our eyes by layering the drink which will make it more appetizing I say. After delivery I totally forgot about such wonderful cold drinks/ memories and was reminded of it last year when I saw it in thakappakatti shop here. But I din’t like it much as it was served with regular ice cream and topped with tutti frutti. Do I decided to prepare my own drink and got all the need stuff like almond gum and nannari sharbath. But never made it.
Finally when the temperature soared last week I decided to make this at home its like dream come true for me I should say! Many thanks to lockdown. Story time over.

So off to the recipe. This recipe as explained before has few layers to achieve that deliciousness and to be honest it took me 1/2 day to get to this amazing drink. That’s true a real elbow work for 40 minutes and a day of wait is required to achieve right consistency and taste. The TDS part is preparing the sweetened milk and the ice cream and the almond gum/ badam pisin needs to be soaked overnight. But making it from he scratch gives a kind of pleasure and achievement feeling that you will get when you guys make it too. Some things are worth the try and wait and this drink is sure is one such kind. I noticed this recipe from youtube a year ago and made it with some changes, since I noted in a notepad din’t note the name of the channel, many thanks to you for the basic idea. The only condition is use whole milk/ full cream milk in the recipe to get good consistency and rich taste also follow measurements correctly, sugar quantity can be altered according to your taste. Also The good news is this bhai ice cream needs no hand blender or any fancy gadget it is just made in mixer. Hey to that!!! I have explained everything in detail as much as possible hope it helps beginners.
I have a special reason to post this special recipe because its been 4 wonderful years of blogging and lot of learning!! Thank you readers for all the support and encouragement!! Hope to give more good recipes in coming years as well!

So let’s get to the making!

Few other interesting summer treats below:

Jigarthanda recipe, Jil jil jigarthanda recipe

2020-06-17 23:32:32

Serves 3

Prep Time

12 hr

Cook Time

40 min

Total Time

12 hr 40 min

Prep Time

12 hr

Cook Time

40 min

Total Time

12 hr 40 min

Ingredients

1. Milk - 1 liter (full cream)
2. Unsweetned khoya – ½ cup
3. Cream – ½ cup (full cream)
4. Chilled milk – 1 ½ to 2 cups
5. Sugar – ¼ to ½ cup
6. Badam pisin/ Almond gum – 1 tsp
7. Water – ½ cup (for soaking almond gum)
8. Nannari sharbath – 1/3 cup

For caramel

1. Sugar – ¼ cup
2. Water –1 tbsp + ¼ to ½ cup

Note

* 1 cup = 235 ml

Instructions

In a bowl add badam pisin and ½ cup water. Allow it to soak overnight. That’s where magic happens. In the morning you will notice that they have formed like gum or jelly. Keep it aside.
Now in a pan add sugar and a tbsp of water. Put the flame in medium and do not stir when it starts bubbling just twirl the pan. The sugar mixture will start bubbling and eventually turn brown. Now the caramel is ready. Make sure to keep an eye on the caramel as it can burn way too fast.
Now add 1/2 cup water to caramel and mix well, otherwise it will harden. Keep the caramel aside.
Now in a heavy bottom pan add 2 tbsp of water then add milk to it. Allow the milk to boil well. Keep scrapping the sides and malai also. Keep stirring in medium flame until the milk is reduced to half of its quantity.
When the milk has reduced to half of its quantity add 1/2 cup unsweetened khoya and sugar to the milk mixture and mix it well. Allow the mixture to boil until the khoya and sugar is fully dissolved and combined with the milk. Now remove half quantity milk from it and keep it aside for later use. Keep it aside as we will use it while making jigarthanda.
Now to the remaining milk in the pan add the caramelized sugar mixture and mix well. Immediately you will notice the milk change its color to light brown color. Allow the mixture to boil well.
Now add 1/2 cup cream and mix well. After one boil, put off the flame and allow the mixture to cool down completely.
Now pour the mixture in a freezer safe bowl and freeze it overnight or for 6 to 8 hours. After 6 hours of freezing you will notice crystallized ice cream formed, now in a blender add this crystallized ice cream and blend it well until you see creamy texture. Now pour this creamy ice cream mixture back to the bowl and freeze it for 4 to 6 hours. Now we have all our ingredients ready. Now it's time to make jigarthanda.
I prepared the badam pisin, ice cream and the milk mixture in the night so it was easy to make it for the next day in the evening or at night. So it was easy to just assemble and add the ingredients and relish it. Now in a glass or tumbler add a tbsp of badam pisin then add 2 tablespoon nannari sherbert then add the sweetened khoya milk, some chilled milk so that the mixture reaches to the top of the glass and finally add a scoop of the ice cream that we made and voila our drink is ready to be served

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make jil jil Jigarthanda with step by step images

In a bowl add badam pisin and ½ to 1 cup water. Allow it to soak overnight. That’s where magic happens. In the morning you will notice that they have formed like gum or jelly. Keep it aside.
Now in a pan add sugar and a tbsp of water. Put the flame in medium and do not stir when it starts bubbling just twirl the pan. The sugar mixture will start bubbling and eventually turn brown. Now the caramel is ready. Make sure to keep an eye on the caramel as it can burn way too fast.
Now add 1/2 cup water to caramel and mix well, otherwise it will harden. Keep the caramel aside.
Now in a heavy bottom pan add 2 tbsp of water then add milk to it. Allow the milk to boil well. Keep scrapping the sides and malai also. Keep stirring in medium flame until the milk is reduced to half of its quantity.
When the milk has reduced to half of its quantity add 1/2 cup unsweetened khoya and sugar to the milk mixture and mix it well. Allow the mixture to boil until the khoya and sugar is fully dissolved and combined with the milk. Now remove half quantity milk from it and keep it aside for later use. Keep it aside as we will use it while making jigarthanda.
Now to the remaining milk in the pan add the caramelized sugar mixture and mix well. Immediately you will notice the milk change its color to light brown color. Allow the mixture to boil well.
Now add 1/2 cup cream and mix well. After one boil, put off the flame and allow the mixture to cool down completely.
When the mixture has cooled completely pour the sweetened milk mixture in a freezer safe bowl and freeze it overnight or for 6 to 8 hours. After 6 hours of freezing you will notice crystallized ice cream formed, now in a blender add this crystallized ice cream and blend it well until you see creamy texture.
Now pour this creamy ice cream mixture back to the bowl and freeze it for 4 to 6 hours. After 4 to 6 hours remove it from freezer and scoop it and check if the texture is creamy if not blend it gain. I did this blending only once to get creamy ice cream. I prepared the ice cream, almond gum and sweetened milk in the night so it was ready on time, as I had whole day to check on its texture. Now we have all our ingredients ready. It was to just assemble and add the ingredients and relish it. Now it’s time to make jigarthanda.
Now in a glass or tumbler add a tbsp of badam pisin then add 2 tablespoon nannari sherbert.
Now add the sweetened khoya milk, some chilled milk so that the mixture reaches to the top of the glass.
Finally add a scoop of the ice cream that we made and voila our drink is ready to be served!!