Jigarthanda
Experience the authentic flavors of Madurai with Jigarthanda, a refreshing and indulgent South Indian dessert drink that perfectly balances sweetness, creaminess, and a cooling sensation. This unique recipe combines reduced milk with the distinctive nuttiness of soaked almond gum (badam pisin), the aromatic essence of nannari syrup, crushed ice, and a scoop (or two!) of velvety vanilla ice cream for a decadent finishing touch. Prepared in just minutes—with a little overnight prep—the result is a chilled treat that’s perfect for hot afternoons or festive occasions. Garnish with rose petals or grated nuts for an added touch of elegance, and immerse yourself in the rich tradition of this beloved dessert beverage.
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Recipe Information
Ingredients
- 500 ml Milk
- 3 tablespoons Sugar
- 2 tablespoons Almond gum (Badam Pisin)
- 5 tablespoons Nannari syrup
- 4 scoops Vanilla ice cream
- 200 grams Crushed ice
- 1 tablespoon Rose petals or grated nuts for garnish (optional)
Instructions
Begin by soaking the almond gum (badam pisin) in a large bowl with water. Ensure there is plenty of water as the gum will expand and absorb a lot of it. Let it soak overnight or for at least 8 hours.
In a saucepan, bring the milk to a gentle boil over medium heat. Once it begins boiling, reduce the heat to low and let it simmer until it reduces to about 400 ml, stirring occasionally to prevent burning.
Add sugar to the milk and stir until it is completely dissolved. This should take about 2-3 minutes. Turn off the heat and let it cool to room temperature.
Once the almond gum has soaked overnight, drain any excess water and set the jelly-like substance aside.
In a large glass or serving cup, add 1 tablespoon of soaked almond gum.
Pour 2 tablespoons of nannari syrup into the glass over the almond gum.
Add 100 grams of crushed ice to the glass for a refreshing chill.
Gently pour half of the cooled milk over the ice, almond gum, and syrup.
Top the drink with 2 scoops of rich vanilla ice cream that will slowly melt into the drink, enhancing its creamy texture.
If desired, garnish the jigarthanda with rose petals or grated nuts for a fragrant and decorative touch.
Repeat the process for the second serving and enjoy your homemade jigarthanda chilled, experiencing the traditional taste of Madurai.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 93.0 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 455 mg | 35% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
