- Milk – 1 1/2 litres
- Nannari syrup – 3 tbsp
- Rose syrup – 2 tsp
- Badam pisin crystals – 1 1/2 tbsp
FOR JIGARTHANDA ICE CREAM
- Milk – 1 litre
- Sugar – 3/4 cup
- Fresh cream – 1/2 cup
- palkova – 2 tbsp
- Vanilla essence – 1/2 tsp
- In a mortar pestle, add badam pisin crystals.
- Crush it into a semi coarse powder.
- Add water to it.
- Soak it for 3-4 hours.
- Usual method to prepare badam pisin mixture takes minimum of 8 hours. For that take a large bowl, add badam pisin crystals and rinse it well. Next add more water(3/4th of the bowl). Soak it for 8 hours or over night. Remove the impurities if any carefully. Add water 2-3 times in between as the badam pisin grows well.
- Meanwhile, boil 1/2 litre of milk in a pan for 10-15 minutes in low flame. Add sugar to it. Keep stirring it. Allow it to cool. Transfer it in a air tight container and refrigerate it. This is the reduced milk.
FOR JIGARTHANDA ICE CREAM
- Heat 1 litre of milk in a pan. Boil it for 15 minutes in low flame.
- Then add sugar to it. Keep stirring it at regular intervals to avoid burning. Also scrap the sides to get the malai. Continue the process till the milk is reduced to half. Allow the mixture to cool.
- Now add palkova(Here homemade sweetened palkova is used.), fresh cream (cream collected from milk at home is used here) and vanilla essence to the milk. Whisk it well.
- Now transfer the content to a air tight container and refrigerate it for 3-4 hours.
- Blend the mixture in a mixer grinder. Again refrigerate it. Repeat it for 3-4 times or till a creamy texture is achieved.
ASSEMBLING OF JIGARTHANDA
- Take a glass, add 3 tsp of nannari syrup.
- Now add 2 tbsp of badam pisin mixture to it.
- Add reduced milk to 3/4th of the glass.
- Next add 2 tsp rose syrup and give it a gentle stir.
- Finally top it with a scoop of ice cream and 1 tsp of cream.
- Home made super jil jil jigarthanda is ready.
- I have used home collected fresh cream that formed while the boiled milk is cooled in a air tight container. I collected it for 1 week. Refrigerate it the cream once collected. For preparing jigarthanda ice cream, shop bought cream can also be used. But for topping the home made malai suits well.
- The quantity of each ingredient used is of your choice. The ingredients used can be altered as per the taste desired.
- The substitute of badam pisin is agar agar or china grass. But the tastes varies.
- Shop bought sweetened or unsweetened palkova can also be used. If using unsweetened palkova, add more sugar to the jigarthanda ice cream mixture.
- The color of the jigarthanda varies lightly from the madurai jigarthanda. It may be due to the milk and cooking time.
- Tonovin essence or bovonto can be added to enhance the flavor and color of the jigarthanda.