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Jigarthanda Recipe By Chef Ajay Chopra

Name: Jigarthanda Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: Indian
Ingredients: paal kova/ meetha khoya; 2 litre milk; 2 tbsp almond pisin soaked overnight; 2 tbsp nannari syrup; tooti frooti for garnish

Jigarthanda Recipe

Ajay Chopra

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

Preparation Time

10-20 Min

Cooking Time

10-20 Min

Meal Type

beverage

Difficulty

MEDIUM

Ingredients For Jigarthanda Recipe

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

How to make Jigarthanda Recipe?

In a pan reduce 2 litre milk till it becomes a thick rabri texture, remove it and keep in a bowl.
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.
In the pan now add cream, vanilla essence and add the reduced milk which we have been reducing in another pan.
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.
Soak almond pisin overnight in double quantity water and let it rest.
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.

View Step by Step Recipe

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

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.

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

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.

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

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.

Jigarthanda is a cold drink from the South Indian city of Madurai. It is made with milk, almond pisin (gum derived from the bark of sweet almond tree), khoya, sarsaparilla root syrup (nannari sarbat syrup), basundi and milk ice cream.

Jigarthanda literally translates to ‘heart cold’ meaning something that cools the heart during the hot summer months. The ingredients used in Jigarthanda have a cooling effect on the body. Although, this beverage originated in Madurai, it is heavily influenced by the North Indian Falooda.

The creamy, luscious Jigarthanda is a truly cooling and refreshing drink.

Jigarthanda

Ajay Chopra

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