Jigarthanda (Madurai Special Drink)
Madurai Jigarthanda layers soaked badam pisin jelly, chilled reduced milk, nannari or rose flavor, and vanilla ice cream.
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8 hr 40 mintotal
40 min hands-on8 hr hands-off
Prep 10 min · Cook 30 min
- Serves
- 2
- Difficulty
- Hard
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes overnight almond-gum soaking and at least 2 hours of chilling for the reduced milk.
Method
The night before, soak the Badam Pisin in water. By morning, it will bloom and absorb the water, turning into a substantial amount of clear jelly. Set aside.
In a wide, heavy-bottomed pan, bring the full-fat milk to a boil.
Lower the heat and let the milk simmer, stirring constantly, until it reduces to exactly half its volume. The milk should turn slightly thick and pale yellow.
Add the sugar to the reduced milk, stir until dissolved, and turn off the heat. Let this 'Basundi' base cool down completely, then chill it in the refrigerator for at least 2 hours.
2 hr
To assemble the Jigarthanda: Take tall serving glasses. Add a generous amount of the bloomed Badam Pisin jelly at the bottom of each glass.
Pour the Nannari syrup (or rose water mixed with a little sugar syrup) over the jelly in each glass.
Pour the chilled, reduced thick milk over it, filling the glasses about three-quarters full.
Top each glass off with vanilla ice cream. Serve immediately with a long spoon.
How to tell it's done
A complex, layered drink offering a chewy jelly base, a thick, rich, caramelized milk center, and a creamy melting ice cream top.
Getting it right
Tip
Authentic Jigarthanda strictly uses 'Badam Pisin' (Almond gum), not Sabja (basil) seeds or Agar Agar. Nannari syrup provides the traditional flavor, but rose syrup is an acceptable substitute.
What to serve it with
Serve as a decadent dessert-beverage on hot summer evenings, especially for festive menus or special occasions.
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