Jigarthanda is a famous drink from Madurai a small city in Tamil Nadu. The main ingredients used in jigarthanda are Almond Gum, Nannari syrup, milk, and Ice Cream.
Jigarthanda is a famous drink from Madurai a small city in Tamil Nadu. The main ingredients used in jigarthanda are Almond Gum, Nannari syrup, milk, and Ice Cream. Both Almond Gum and Nannari syrup has high medicinal value and they help to keep the body cool during summer.
I have tasted jigarthanda drink in Madurai a couple of times and then in Chennai Murugan Idli shop is the only place where I like jigarthada. There used to be a time when I go to Murugan Idli shop just to have jigarthanda.
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Jigarthanda drink history
Jijigarthanda drink is founded during the 1970s by Mr. Sheik Abdul Kadhar. It is first started as a pushcart in the Madurai Vilakuthoon area. And later it became famous and now they are popular worldwide.
jigarthanda meaning is it literally translates to jigar means heart and Thanda means cold, so it translates to a cold heart. Though it is founded in South India, the drink has its influence from north India as well.
Ingredients
Last summer itself I wanted to post jigarthanda dessert recipe. However I couldn’t find Badam Pisin in Bangalore but now that we have moved to Chennai. I easily collected all the ingredients from the nearby naatu marundu kadai (Country Drug Shop).
The main jigarthanda recipe ingredients are
Badam Pisin - You can even buy Badam Pisin online. I have seen them on amazon however they are available only during the summer season. So this is the right time to buy and store it
Badam Pisin helps to gain weight in toddlers if had continuously. I have some interesting recipes with Badam Pisin coming soon. So stay tuned!!
Nannari syrup - Nannari syrup is from the roots of Sarsaparilla and It has a sweet flavor. It is usually used for making Sherbet during the Summer season. It has a high cooling effect.
Chilled Milk - Use boiled and cooled milk
Reduced Milk - In case you are looking for a quick version you may replace reduced milk with evaporated milk. Or you can boil milk and reduce it until it's ¼ the quantity and use.
Ice cream - authentic jigarthanda ice cream is made from palkova (Khoya or reduced milk solids). It is not available in stores. Can only be prepared in home or you can use vanilla ice cream if you can't make them at the home.
How to make Jigarthanda drink recipe
1. Start boiling ½ lit of milk in a saucepan. Once it comes to a boil Simmer it and then add in the Sugar and unsweetened Khoya and mix well till they get completely dissolved and blended well with milk. Continue boiling until the milk becomes thick and reduced to half of its quantity. By this time the milk would have slightly changed its color. This is the reduced milk. Once it becomes cool. Store it in the refrigerator till we use it. I prepared the reduced milk the previous night and stored it.
2. In a big bowl put the Almond Gum/Badam Pisin and add in water. Close the bowl and leave it overnight without disturbing. I used a very big bowl and for 10 big pieces of badam Pisin I got around 2 cups in the morning. If you find any black or brown particles in the almond gum discard them and then use them.
3. To prepare the ice-cream in a mixing bowl take the fresh cream. Whip it in high speed with an electric hand blender or stand mixer for about 3 mins. The cream would have doubled in size and become thick.
4. Now add in the condensed milk and whip once again such that both cream and condensed milk are blended evenly. This is the ice cream base we can customize the ice cream with as many flavours as we need.
5. Next add in the Vanilla Essence and whip for another 30 secs. In a freezer safe bowl pour the ice-cream base.
6. Freeze it for a minimum 8 hours or overnight for it to get set.
7. Now assemble all the ingredients needed to prepare Jigarthanda. I prepared the reduced milk, Badam Pisin, and Vanilla Ice cream the previous day and store it. So the next day it was easy for me to assemble it. Now take the serving glass and add 1 tbsp of Nannari Syrup. Next, add in a generous scoop of badam Pisin as you desire. Then add in 2 tbsp of Chilled Milk.
8. Next add in the Reduced Milk till it reaches ¾ level of the serving glass. Mix everything together. Finally, add in a scoop of ice cream and serve.
Serve Chilled or just like that 🙂
Similar Summer treats
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📖 Recipe
Jigarthanda Recipe | Madurai Special Jigarthanda
Standard 1 cup measures 240 ml
Ingredients
- ¾ Lit Milk ½ lit for Reduced Milk + ¼ lit Chilled milk
- 3 tbsp Sugar
- Vanilla Ice Cream as needed
- Nannari Syrup / Indian sarsaparilla as needed
- Almond Gum/Badam Pisin as needed
- 2 tbsp Un sweetened Khoya
For Vanilla Ice Cream
- 1 cup Full Fat Milk
- ¼ cup Condensed Milk
- 1 tsp Vanilla Essence
Instructions
- Start boiling ½ lit of milk in a sauce pan. Once it comes to a boil Simmer it and then add in the Sugar and unsweetened Khoya and mix well till they get completely dissolved and blended well with milk. Continue boiling until the milk becomes thick and reduced to half of its quantity. By this time the milk would have slightly changed its colour. This is the reduced milk. Once it becomes cool. Store it in the refrigerator till we use. I prepared the reduced milk the previous night and stored it.
- In a big bowl put the Almond Gum/Badam pisin and add in water .Close the bowl and leave it overnight without disturbing. I used a very big bowl and for 10 big pieces of badam pisin I got around 2 cups in the morning. If you find any black or brown particles in the almond gum discard them and then use.
- To prepare the ice-cream in a mixing bowl take the fresh cream. Whip it in high speed with an electric hand blender or stand mixer for about 3 mins. The cream would have doubled in size and become thick.
- Now add in the condensed milk and whip once gain such that both cream and condensed milk are blended evenly. This is the ice cream base we can customize the ice cream with as many flavours as we need.
- Next add in the Vanilla Essence and whip for another 30 secs. In a freezer safe bowl pour the ice-cream base.
- Freeze it for minimum 8 hours or overnight for it to get set.
- Now assemble all the ingredients needed to prepare Jigarthanda. I prepared the reduced milk, Badam Pisin and Vanilla Ice cream the previous day and store it. So the next day it was easy for me to assemble it. Now take the serving glass add in 1 tbsp of Nannari Syrup .Next add in a generous scoop of badam pisin as you desire. Then add in 2 tbsp of Chilled Milk.
- Next add in the Reduced Milk till it reaches ¾ level of the serving glass. Mix everything together. Finally add in a scoop of ice cream and serve.
Notes
- You will get Badam Pisin and Nannari Syrup in Naatu Maruthu Kadai (Country drug shop) .However I have seen Badam Pisin also in Nilgiris super market.
- Adjust the quatity of Badam Pisin and Nannari Syrup as per your preferences.
- I have used Vanilla Ice cream for this jigarthanda. However the original Jigarthanda recipe uses Khoya Ice Cream (Will share the recipe soon.)
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Martin
I like the taste of jigarthanda.