Jigarthanda Recipe with step by step pictures. Learn how to make authentic madurai jigarthanda at home using badam pisin, nannari syrup and milk.
Jigarthanda Recipe
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.
About Madurai Jigarthanda Recipe
Jigarthanda is a popular South Indian beverage that originated in madurai region in the state of Tamil Nadu. The name "Jigarthanda" translates to "cool heart" in English, and it is known for its refreshing and cooling properties. It is particularly popular in the city of Madurai.
Jigarthanda is made by combining three main ingredients: milk, almond gum (badam pisin), and nannari syrup. Milk forms the base of the drink and provides a creamy texture. Almond gum, derived from the sap of the almond tree, is used to give the drink a jelly-like consistency. Nannari syrup, made from the roots of the Indian sarsaparilla plant, adds a unique flavor to the beverage.
Video for Jigarthanda Recipe
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Ingredients for Jigarthanda
These are the main ingredients for making jigarthanda.
Milk
Full fat milk is used in the making of madurai jigarthanda. Milk is used in making jigarthanda ice cream. Reduced milk is made separately to pour when making jigarthanda.
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.
How to Make Jigarthanda at Home
Jigarthanda Ice cream
Start by making jigarthanda ice cream. Take milk in a large pot and bring it to a full boil.Once it starts to boil, add in sugar and boil for 20 mins till it is reduced by half. Leave around 11/2 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. You may add 2 tbsp of sugar to milk when it thickens. So khoya forms faster.
Now to the thickened khoya add the reserved milk and mix well. Meanwhile make caramel in a separate pan. Heat 2 tbsp sugar in a pan on heat till it melts and forms into dark caramel colour. Pour this into the ice cream and mix well. Add in cream and vanilla and mix well. 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. Scoop and serve.
Blooming Badam Pisin
Wash badam Pisin well. Add it to a bowl. Cover with water and let it soak for 1 hour. Strain and set aside.
Serving Jigarthanda
Take a serving glass. Spoon in some badam Pisin, add nannari syrup, reduced milk, regular milk and jigarthanda ice cream. Serve immediately.
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Jigarthanda Recipe | Madurai Jigarthanda Recipe
Ingredients
For Jigarthanda Ice cream
- 2 litre Milk
- ½ cup Milk
- 2 tbsp Sugar (for Caramel)
- ½ cup Cream
- ½ tsp Vanilla Extract
For Serving
- 2 tbsp Badam Pisin
- 1 cup Water
- Nannari Sarbath
- Reduced Milk see notes
- Regular Milk
Instructions
Jigarthanda Ice cream
- Start by making jigarthanda ice cream. Take milk in a large pot and bring it to a full boil.Once it starts to boil, add in sugar and boil for 20 mins till it is reduced by half. Leave around 11/2 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. You may add 2 tbsp of sugar to milk when it thickens. So khoya forms faster.
- Now to the thickened khoya add the reserved milk and mix well. Meanwhile make caramel in a separate pan. Heat 2 tbsp sugar in a pan on heat till it melts and forms into dark caramel colour. Pour this into the ice cream and mix well. Add in cream and vanilla and mix well. 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. Scoop and serve.
Blooming Badam Pisin
- Wash badam Pisin well. Add it to a bowl. Cover with water and let it soak for 1 hour. Strain and set aside.
Serving Jigarthanda
- Take a serving glass. Spoon in some badam Pisin, add nannari syrup, reduced milk, regular milk and jigarthanda ice cream. Serve immediately.
Video
Notes
How to Make Reduced Milk
Boil 500 ml milk with 2 tbsp sugar till reduced by half. You can infact make caramel with 1 tbsp of sugar and milk into the reduced milk for caramel colour. This is how you make reduced milk. Instead of reduced milk you can use few more optional ingredients.- Mix ½ cup milk with ½ cup sweetened condensed milk and you can use this.
- You can use evaporated milk instead of reduced milk. I would mix couple tbsp of sugar with evaporated milk to sweeten it a little.
- You can remove a cup worth of the ice cream mixture before freezing it and use as reduced milk.
Tips & Tricks
- 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
Jigarthanda Recipe with Step by Step Pictures
1)Start by making jigarthanda ice cream. Take milk in a large pot and bring it to a full boil.
2)Add in sugar
3)Boil till it is reduced to half.
4)Leave around 11/2 cups of milk in the pot and remove the remaining milk in a bowl and set aside.
5)Now Boil the milk in the pot continuously till it thickens into khoya like texture.
6)You may add 2 tbsp of sugar to milk when it thickens. So khoya forms faster.
7)Cook till khoya thickens.
8)Meanwhile make caramel in a separate pan. take sugar in a pan.
9)Heat 2 tbsp sugar in a pan on heat till it melts and forms into dark caramel colour.
10)Now pour the reserved milk into the khoya.
11)Pour caramel into the milk and mix well.
12)Mix well the ice cream base is done.
13)Add in cream
14)Add vanilla.
15)Pour it into the freezer safe container.
16)Pour this into a freezer safe container and freeze for 6 hours.
17)Once frozen remove the ice cream from freezer and scoop into a blender.
18)blend till creamy,
19)Pour it back into the freezer safe container and freeze again till solid. Scoop and serve.
20)Wash badam Pisin well. Add it to a bowl.
21)Cover with water and let it soak for 1 hour.
23)Strain and set aside.
24)Now the ice cream is ready. Scoop.
25)Spoon badam pisin into serving glass.
26)pour in nannari syrup.
26)pour reduced milk.
27)Pour regular milk.
28)add scoop of ice cream
29)Serve
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!!