About
Jigarthanda is a cold beverage that is famous in the South Indian city of Madurai in Tamil Nadu, India. It translates to "heart cold" in English. It is generally prepared and served at roadside stalls as a refreshment during the Indian summer.
Video
Steps
- Use 1 liter milk in total to reduce and then took a cup of it and stored as reduced milk then proceeded with the rest to make icecream.Boil 1 liter milk and simmer for 10mins until milk is reduced a little.Add sugar and keep cooking in low flame until it is reduced to half.Scrap the sides.
- Now once its reduced to half and is light brown in color, take a cup of it and refrigerate it so that its chilled while serving.Heat the rest of reduced milk for 10 more mins.Switch off and cool down completely.Then add paal kova to cooled milk mixture. I used homemade paalkova and it was sweetened.
- Then add fresh cream and vanilla essence and whisk it well.Pour the mixture into freezer proof containers and freeze it.After 3-4 hrs break the crystals formed with a fork.Then again freeze it.
- After freezing it again, blend it using a mixer, repeat this for 2 times freeze and blend.Finally pour it back and freeze it for 8 hrs.See now it has become creamy.
- Meanwhile prepare the jelly, add a tbsp of badam pisin in a bowl rinse it in water then add water and keep covered undisturbed overnight.It will increase in volume, if you see any brown spots then remove it carefully and use the rest.You need to add more water as it grows in volume.The water shown below will not be enough, I added more at a later stage.
- Take your serving glass first add 2 tsp nannari syrup then add 2 heaped tbsp of badam pisin.
- Now add little milk then add little reduced milk till it reaches 3/4 th of the glass.
- Give a quick stir with a spoon then add a scoop of homemade icecream.Serve immediately.
