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Jigarthanda By Chef Ajay Chopra

Ajay Chopra
Jigarthanda is a cold drink from the South Indian city of Madurai. Chef Ajay Chopra shares the recipe in detail.

Serves

3

Cooking Time

10-20 Min

Meal Type

sweet

Preparation Time

10-20 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Jigarthanda

    • paal kova/ meetha khoya

    • 2 litre milk

    • 2 tbsp almond pisin soaked overnight

    • 2 tbsp nannari syrup

    • tooti frooti for garnish

  • For Homemade Jigarthanda Ice Cream

    • 1 cup sugar for caramelizing

    • 1 litre milk

    • 1 cup cream

    • 1 tbsp vanilla essence

    • ½ cup paal kova

PREPARATION

  1. 1

    In a pan reduce 2 litre milk till it becomes a thick rabri texture, remove it and keep in a bowl.

  2. 2

    In another pan caramelize sugar, once sugar is melted add milk and stir, remove half the milk and keep aside. Rest of the milk in the pan will be used to make an ice cream.

  3. 3

    In the pan now add cream, vanilla essence and add the reduced milk which we have been reducing in another pan.

  4. 4

    Cool down the mixture and set it in a bowl to make ice cream, once it's set remove it and blend it in a blender and set it again, repeat this procedure once more so the ice cream is softened and creamy.

  5. 5

    Soak almond pisin overnight in double quantity water and let it rest.

  6. 6

    To assemble the jigarthanda, take a tall glass, add soaked almond pisin followed by Paalkova, Nannari syrup, caramel ice cream, plain chilled milk, reduced caramel milk topped with tooti frooti. Jigarthanda is ready to be served.

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