Jigarthanda is a cooling drink popular in Madurai slowing gaining its popularity all over Tamil Nadu. Jigarthanda is a refreshing body coolant ideal to beat the summer. Jigarthanda drink with step by step pictures.
Jigarthanda is sold in small shops and is a very famous drink especially during summer. Jigarthanda – ‘Jigar’ means ‘Heart’, ‘Thanda’ means ‘Cold’ so the special drink is considered soothing to heart. It is popularly called as jil jil jigarthanda.
About Jigarthanda
There may be many variations to this Madurai Jigarthanda but I am completely satisfied with my version which will sure come very close to madurai jigarthanda taste, Yes I claim it! I have tried my best to include all the stepwise pictures, for more variations refer my notes section.
So after tasting and hearing about the popularity of jigarthanda I wanted to recreate it at home. I asked my cousin who is a native of Madurai to click pictures of Jigarthanda and send it across as I first wanted to see how the authentic madurai jigarthanda looked like. He sent me the pictures along with a video last summer, he gave tips as well and it took me a year to try it. Thank you so much Goldking for the pictures and video!
The name ‘Jigarthanda’ itself tempts me soo much that after coming to CBE once I saw a lassi stall selling jigarthanda so nagged hubby to stop and get me to taste it. One sip I totally fell for jigarthanda, and thats the first time I tasted it and after that whenever we pass by that shop I would stop there for jigarthanda though the drink is available only in summers.When I asked the person who made it he gave some hints that badam pisin and nannari syrup are the main ingredients used here.
Jigarthanda Ingredients
- Badam pisin : Badam Pisin is a special edible gum that is taken from almond tree. It is called tragacanth in english and katira gond in hindi. You can buy this from amazon. Do not skip this ingredient as it is the main ingredient for making jigarthanda.
- Nannari syrup : I used homemade nannari syrup but it is easily avaialble in stores so you can buy it. the authentic madurai jigarthanda uses only nanari syrup.
- Palkova(Milksolids): I used homemade palkova but you can buy it easily from stores and use it too.
- Reduced milk : Milk is simmered to get a slightly thick condensed milk kind of taste. Actually I feel more of palkova taste in this milk along with nanari syrup gives the traditional jigarthanda flavour.
- Icecream from reduced milk : Homemade icecream is made using reduced milk which gives jigarthanda the authentic taste. But you can use vanilla icecream too but if you want to taste the authentic madurai jigarthanda then no shortcuts please.
Variations
- You can use condensed milk, mix it with milk to get thickened milk. This is sure the easy version. The measurement will be for 2 cups milk use 1/4 cup condensed milk.
- Instead of homemade jigarthanda icecream you can use readymade vanilla icecream and drizzle nannari syrup over it to get the flavour.
- You can replace badam pisin with agar agar but sure the taste will vary.
Assembling Jigarthanda
- Take your serving glass should be tall. 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.
- Serve immediately!
Memories
I first waited to get a serving glass the ones they serve in shops, then hunted for badam pisin which took some time then making homemade nannari syrup took a while and when I had all of them in hand, I was still confused whether to use store bought icecream or make my own and the exact method of making jigarthanda icecream. This summer the first thing I thought to click was jigarthanda and bought icecreams and kept…but last week when I saw a video in which the jigarthanda seller said the icecream they use also plays a vital role in jigarthanda and they call it Bhai Icecream and he just said the ingredients for making the icecream.So my mind was fixed for making homemade icecream for Jigarthanda so it was almost 3 days of hardwork for making all the ingredients from the scratch and finally today I assembled the jigarthanda and served it…Yayyyy I am a happy soul today.
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Jigarthanda recipe | Jigarthanda drink | Madurai Jigarthanda
Ingredients
- 1 and 1/2 cups milk
- 3 to 4 tbsp nanari syrup
- 2 tbsp badam pisin soaked
- Jigarthanda icecream
- 1 litre milk
- 1/2 cup sugar
- 1/2 cup fresh cream
- 2 tbsp palkova
Instructions
-
I used 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.
Notes
- You can collect the malai that forms while thickening milk and use it for garnishing while serving jigarthanda, thats how they serve in madurai shops.
- The quantity of each ingredient can be purely your choice.I like more of jelly so added it more, plus or minus according to your liking.
- If you want to use store bought icecream then use vanilla icecream.You can replace badam pisin with agar agar but sure the taste will vary.
- You can use store bought paal kova too.I will post the paalkova recipe soon.
Nannari syrup and badam pisin are the main star ingredients in jigarthanda and I recommend no replacements for it.If you want to feel and taste madurai jigarthanda then you should use those ingredients. - You can make homemade icecream a day before and refrigerate it.I just blended for 3 times altogether but the more you blend the more creamy texture you will get.But jigarthanda icecream is not very creamy like the shop icecreams.
- Except the color I was completely satisified about getting the apt madurai jigarthanda. I am not sure how they get that deep brown color, may be they use caramel…not really sure.
- In some shops they even use basil seeds but guess its not the authentic version of madurai jigarthanda.
How to make jigarthanda
- I used 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.
Serve immediately!
My Notes:
- You can collect the malai that forms while thickening milk and use it for garnishing while serving jigarthanda, thats how they serve in madurai shops.
- The quantity of each ingredient can be purely your choice.I like more of jelly so added it more, plus or minus according to your liking.
- If you want to use store bought icecream then use vanilla icecream.You can replace badam pisin with agar agar but sure the taste will vary.
- You can use store bought paal kova too.If its sweetened adjust sugar accordingly.
- Nannari syrup and badam pisin are the main star ingredients in jigarthanda and I recommend no replacements for it.If you want to feel and taste madurai jigarthanda then you should use those ingredients.
- You can make homemade icecream a day before and refrigerate it.I just blended for 3 times altogether but the more you blend the more creamy texture you will get.But jigarthanda icecream is not very creamy like the shop icecreams.
- Except the color I was completely satisified about getting the apt madurai jigarthanda. I am not sure how they get that deep brown color, may be they use caramel…not really sure.
- In some shops they even use basil seeds but guess its not the authentic version of madurai jigarthanda.
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