Jigarthanda Recipe, a popular Madurai special summer natural coolant drink made with badam pisin, nannari syrup, reduced milk and khoya ice cream. Jigarthanda drink means cool heart and has body coolant properties from the badam pisin used. There are few steps involved in this delicious madurai jigathanda which I have shared in this post.
Jigarthanda
Jigarthanda is always my favourite. Whenever we go to exhibition here, i used to get myself a glass and gulp it in no time. I somehow loved the cool sweet milk along with the jelly like texture in it. Traditionally they use badam pisin instead of agar agar, but i couldn't find it so used this. This drink just cools your body instantly.
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About Jigarthanda Recipe
Jigarthanda is a popular South Indian cool drink beverage that originated in Madurai region in the state of Tamil Nadu. The name "Jigar" means to "heart" and "thanda" means "cool" in English, and it is known for its refreshing taste and body cooling benefits. It is also called as Jil Jil Jigarthanda particularly in the city of Madurai.
Making Jigarthanda drink at home is easy but it takes time and needs lots of patience. The main ingredient is milk. Milk is boiled until it is reduced till khoya consistency. This khoya is then formed into ice cream which adds the iconic taste to the jigarthanda.
For making Authentic jigarthanda drink , you need to make khoya ice cream. Some recipes uses vanilla ice cream which is not traditional. Khoya ice cream gives the real authentic taste to the jigarthanda. The colour of the ice cream should be pinkish colour which is because of the caramel we add just like my paalada payasam.
When serving jigarthanda we use bloomed almond gum (badam pisin), nannari syrup, the thickened reduced milk which is also known as rabri , regular milk and the special ice cream. Layer all this in a cup and mix well before serving.
Video for Jigarthanda Recipe
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Jigarthanda Ingredients
- Milk - Full fat milk is used in the making of madurai jigarthanda. Milk is used in making jigarthanda ice cream and Reduced milk.
- Sugar - Sugar is used in making of ice cream as well as made into caramel to give colour to the ice cream.
- Cream - Cream is added in the jigarthanda ice cream custard to give richness and creaminess.
- Badam Pisin - Almond gum, derived from the sap of the almond tree, is used to give the drink a jelly-like consistency.
- Nannari syrup -it made from the roots of the Indian sarsaparilla plant, adds a unique flavor to the beverage.
What is special about jigarthanda is the ice cream. Some restaurants uses vanilla ice cream for convenient. But traditionally a special khoya ice cream also known as reduced milk ice cream is used. I have shared authentic method of making that.
But if you don't have time, you can use condensed milk which adds creaminess instantly. If you want to make rabri or khoya ice cream instantly. Boil 500 ml of milk with ½cup of condensed milk and caramel for colour for 15 minutes. Mix in cream and vanilla and freezer. Proceed like usual, you have made khoya ice cream in an instant.
Step by Step Pictures
Making Khoya for Ice cream
1)Start by making jigarthanda ice cream. It is a rich khoya ice cream. Take milk in a large pot and bring it to a full boil. Add in sugar.
3)Boil till it is reduced to half. It may take around 15 minutes or so.
3)Leave around 11/2 cups of milk in the pot and remove the remaining milk in a bowl and set aside.
4)Now Boil the milk in the pot continuously till it thickens into khoya like texture.
5)You may add 2 tablespoon of sugar to milk when it thickens. So khoya forms faster.
6)This is the consistency you are looking for. The milk khoya is formed. This is the main step for getting the creamy khoya ice cream.
Making Caramel for Ice cream Base
7)Now we are going to make caramel for adding the colour to the ice cream. Make caramel in a separate pan. take sugar in a pan.
8)Swirl the pan and heat till it the sugar melts and forms into dark caramel colour. You should never stir the sugar else it may crystallize. Swirl the pan slightly for even colour. This is the colour you are looking for.
Making Reduced Milk from the khoya
9)Now pour the reserved milk into the khoya. We are going to make reduced milk and ice cream base.
10)Pour caramel into the milk and mix well. It may look crystalized at first, but as you heat the milk again the caramel will melt.
11)Mix well the ice cream base is done. You have to remove around ⅓rd of this mixture in separate bowl. That is your reduced milk which we will use while serving jigarthanda. Store it in fridge until serving.
Turning Reduced milk into Ice cream base
12)Now for ice cream, Add in cream into the base.
13)Add vanilla for flavouring.
Khoya Ice cream for Jigarthanda
14)Pour this into a freezer safe container and freeze for 6 hours.
15)It will get harden at that time.
16)Once frozen remove the ice cream from freezer and scoop into a blender.
17)blend this mixture for 2 to 3 minutes till creamy. The ice crystals will break and form a creamy mixture.
18)Pour it back into the freezer safe container and freeze again till solid. Repeat this step one more time for extra creamy ice cream.
19)Now the ice cream is ready. You can store this ice cream in freezer until ready to use.
20)Jigarthanda khoya ice cream is ready.
Blooming Badam Pisin
21)Wash badam Pisin well. Add it to a bowl. Cover with water and allow it to soak overnight.
22)Now the badam pisin will bloom.
Serving Jigarthanda
23)Take serving glass. Add few spoons of badam pisin in the base of the cup.
24)Pour in nannari syrup over the badam pisin.
25)Pour in the reserved reduced milk which we made earlier.
24)Top with regular chilled milk.
25)Add a scoop of ice cream.
26)Mix well and serve.
📖 Get Recipe
Jigarthanda Recipe (Madurai Jigarthanda Step by Step)
Ingredients
For Khoya
- 2 litre Milk
- ½ cup Sugar
For Ice Cream Base & Reduced Milk
- 2 tablespoon Sugar
- ½ cup Cream
- ½ teaspoon Vanilla Extract
For Caramel
- 3 tablespoon Sugar (for Caramel)
For Blooming Badam Pisin
- 2 tablespoon Badam Pisin (Almond Gum)
- 1 cup Water
For Serving
- 12 tablespoon Nannari Sarbath
- 3 cup Milk or as needed
Instructions
- Making Khoya - Start by reducing milk for khoya. Take milk in a large pot along with sugar and bring it to a full boil. Once it starts to boil, cook for 20 mins till it is reduced by half. Leave around 1 ½ cups of milk in the pot and remove the remaining milk in a bowl and set aside. Now Boil the milk in the pot continuously till it thickens into khoya like texture. Add 2 tablespoon of sugar to milk when it thickens. So khoya forms faster.
- Make Caramel - Meanwhile make caramel in a separate pan. Heat 2 tablespoon sugar in a pan on heat till it melts and forms into dark caramel colour.
- Reduced Milk for serving - Now to the thickened khoya add the reserved milk and the caramel and mix well. Now remove ⅓rd of this reduced milk in a separate bowl. This is your reduced milk which we will use when serving. Store it covered in fridge.
- Make Ice cream Base - Now to the remaining reduced milk add in vanilla and cream and mix well. This is your ice cream base. Pour this into a freezer safe container and freeze for 6 hours. Once frozen remove the ice cream from freezer and scoop into a blender.Blend on high for 2 mins. Pour it back into the freezer safe container and freeze again till solid. Repeat this one more time for creamy ice cream.
- Blooming Badam Pisin - Wash badam pisin well. Add it to a bowl. Cover with water and let it soak for 1 hour or overnight. Badam pisin is bloomed.
- Serving Jigarthanda - Take a serving glass. Spoon in some badam Pisin, add 2 tablespoon nannari syrup, ¼ cup reduced milk, ½ cup regular milk and a scoop of ice cream. Serve immediately.
Video
Notes
- The ice cream can be made a week in advance and used.
- Soak badam Pisin in water for at least 1 hour. You can even even soak overnight.
- You can use store bought nannari syrup
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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Kia
Jigarthanda main component is Nanari sarbath... Although this version seems very doable I hope you will post THE authentic version soon
Anonymous
I have tasted in chennai murugan idly kadai.. they hav a taste of a vanilla custard mixed with a dallop of icecream on top and agar agar(kadal passi). so can we add vannila essence instead of rose essence? as im not that fan of rose syrup
Coral crue
wow, this will be so great for the coming summer. the photos and captions are so cool!
Aarthi
@Anonymousif u like u can use. but add more sugar in milk because vanilla essence doesn't have any sweetness.
hennabyshifali hushif
Jigardhanda is made of only by Paal kova (milk kova) and badam pisin... Tey r not adding sarbath... Actually dat color will come from soaked badam pisin... Badam pisin is literally little expensive... So most of the shops are not using it... Instead of dat tey using agar agar... And tey dont add sugar.. Tey add only special nannari sarbath and paal kova for sweet... For garnish ice cream...
but ur ingredients are not bad... It is useful for beginners.. 🙂 am sorry 🙏 if am wrong ... ThaNk u! 💫
yogesh kumar
To make a delicious jigardhanda,first thing is to heat the milk with added sugar for atleast half an hour and take agar agar(kadal paasi in tamil) pour water and heat it for 15 mins.now take heated milk and agar agar keep it in refrigerator cool it for 5 hours.after this take two tea spoon of nanaari syrup(for best result) in a glass and pour some milk which was already heated and chilled.now have some chilled agar agar it.stir it well,and finaly added some ice cream(venila) for great result.This is the professional method of making delicious jigardhanda.try this!
Anonymous
Lovely recipe,I make the same and add sabja seeds .Very cooling and tasty.
Purnima Selvamurugan
Hallo Aarti,
The recipe looks so simple and the pictures ultimate.
One doubt please, is Rose syrup and Rose essence is the same ? Am in abroad, I got only Rose essence in Supermarkt here. If Rose essence is okie, can you please tell me the procedure for the same.
Aarthi
No rose syrup has sugar in them. Rose essence is just pure flavouring no sugar added.
Here is the link for rose syrup. If you have only rose essence, add few drops of pink colour in that
https://www.yummytummyaarthi.com/2012/03/rose-milk-shake-rose-milk-kids-special.html
Purnima Selvamurugan
Thanks a lot Arti for your reply. I will try making this Rose syrup recipe..
Suganya Maheswaran
Loved the recipe! Always inspiring you are!!
Aashik
Take a jigar break at your nearest Madurai Famous Jigarthanda LLP outlets across India. Taste the Tradition & the joy of Jigarthanda.