Jigarthanda Recipe | Madurai Special Jil Jil Jigarthanda
Jigarthanda Recipe | Madurai Special Jil Jil Jigarthanda recipe with step by step pictures and instructions. Jigarthanda is one of the famous cold beverage in South Indian City Madurai, Tamilnadu. Jigar means heart and thanda means cold. It is made with milk, almond gum, nannari syrup and special Ice Cream prepared using caramel and sweetened khoya.
It is so famous in Murugan Idli shop outlets all over Tamilnadu. I have tasted the authentic one in Madurai and you need to wait in long queue to enjoy as there will be huge crowd. Don’t miss this when you visit Madurai next time. Making Jigarthanda from scratch takes lot of time and planning. It is totally worth the effort. When you have everything ready it is breeze to assemble and enjoy.
First I prepared the Nannari syrup from scratch using the roots of sarsaparilla. It is perfect coolant for the body. Then prepared the special Bhai Ice Cream using milk, caramel, palgova and cream. Then we need to reduce the milk and soak the almond gum/badam pisin overnight and keep it ready. Badam pisin is also natural coolant and used in sharbath and other recipes.
Don’t prepare everything same day as it may be hectic. Prepare ahead and keep in fridge. It took me 2-3 days to prepare everything from scratch. I made this during Summer and we enjoyed a lot. It got vanished so quickly. I am not so happy with the pictures so kept postponing in posting the recipe. Don’t judge by the pictures, try it and I am sure you will never regret and keep making again.
Do try and let me know your feedback. You can also try the below recipes
Serves 5-6
Jigarthanda is one of the famous cold beverage in South Indian City Madurai, Tamilnadu. Jigar means heart and thanda means cold.
14 hrPrep Time
14 hrTotal Time
Save Recipe5 based on 11 review(s)
Ingredients
- Milk 1 litre
- Sugar 1/2 cup
- Nannari Syrup 1/2 cup
- Bhai Ice Cream as required
- Badam Pisin/Almond gum 2 tbsp
Instructions
- Prepare nannari syrup, Bhai Ice Cream and keep it ready.
- Soak Badam Pisin with enough water overnight.
- It will bloom and increase in volume. Use big vessel to soak so it doesn't overflow.
- Take milk in a pan.
- Allow it to boil and add sugar to it.
- Keep stirring continuously till it reduces to half of its volume.
- Allow it to cool down and chill in fridge overnight.
- Assemble all ingredients
- Take tall glass and add 2 tbsp of soaked badam pisin.
- Then add 1 tbsp of nannari syrup to it.
- Then add the reduced milk to 3/4th of the glass.
- Finally top it with 1-2 scoops of bhai ice cream.
- Delicious Jil Jil Jigarthanda is ready.
Notes
Soak badam pisin, keep in fridge and use it as required. It keeps well for one month.
I used only reduced milk to make it rich. Usually they mix it with normal milk while preparing jigarthanda.
You can use store bought nannari syrup which will give nice orange color.
You can use store bought ice cream instead of bhai ice cream. But still I recommend to try bhai ice cream if you prefer the authentic taste of jigarthanda. It is completely different taste.
Prepare the reduced milk previous day and refrigerate so it is very chill while assembling.
You can use badam pisin, nannari syrup and ice cream according to your preference while assembling.
Nannari syrup and badam pisin as key ingredients so don't replace them.
Calories
Fat
Carbs
Protein
How to make Jigarthanda with step by step pictures
Prepare nannari syrup, Bhai Ice Cream and keep it ready.
Soak Badam Pisin with enough water overnight.
It will bloom and increase in volume. Use big vessel to soak so it doesn’t overflow.
Take milk in a pan.
Allow it to boil and add sugar to it.
Keep stirring continuously till it reduces to half of its volume.
Allow it to cool down and chill in fridge overnight. Assemble all ingredients
Take tall glass and add 2 tbsp of soaked badam pisin.
Then add 1 tbsp of nannari syrup to it.
Then add the reduced milk to 3/4th of the glass.
Finally top it with 1-2 scoops of bhai ice cream. Drizzle little nannari syrup on the top
Delicious Jil Jil Jigarthanda is ready.
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