madurai jigarthanda recipe / homemade jigarthanda drink
Ingredients
- Badam pisin - 5-6 pieces(soaked overnight)
- Nannari syrup - as needed
- Reduced milk - half litre(reduced from 1 litre)
- Milk khoa /kova(unsweetened) - from reducing half litre milk
- Ice-cream(vanilla) - as needed
- Sugar - 5 tbsp(to caramelise)
Instructions
- Steps for making Jigarthanda :1.Soak badam pisin in a bowl of 3/4 th cup water overnight and it will be ready in the morning, keep chilled.2.Keep nannari syrup chilled in fridge. if you want my nannari syrup recipe check here.3.Take a pan with one litre of milk and leave it to reduce it to half and keep this also chilled.4.You can make khova by reducing half litre of milk or buy any unsweetened nova from stores and keep chilled.5.Make your own ice-cream or buy vanilla ice-cream from storekeep it freezes.6.Now take a pan with 4 tbsp sugar and don’t disturb it will start caramelising and after its fully done sprinkle some 2-3 tbsp of reduced milk after switching off the stove and ready(keep it in fridge till use) Assembling jigarthanda:Note: Keep everything chilled before assembling1.Take a tall glass add badam pisin then caramelised milk with some nannari syrup.2.Next add khova then chilled milk .3.Finally add scoops of vanilla ice-cream and drizzle some caramelised milk over or serve as it is chilled.
Notes
You can arrange your jigarthanda as you wish.
If you love to make your own ice-cream make it from scratch.
Ingredients should be made or kept readily chilled in fridge before assembling.
I have diluted only small quantity of milk with caramelized sugar but you can stir in all the milk and arrange.
The colour comes only from caramelized sugar so don’t miss that step.
Few pisin pieces blooms so much so don’t add too much.
If you love to make your own ice-cream make it from scratch.
Ingredients should be made or kept readily chilled in fridge before assembling.
I have diluted only small quantity of milk with caramelized sugar but you can stir in all the milk and arrange.
The colour comes only from caramelized sugar so don’t miss that step.
Few pisin pieces blooms so much so don’t add too much.