Last Updated on December 7, 2020
Jigarthanda is a very popular drink in Madurai…Jigar means ‘Heart’, Thanda means ‘Cold’ so the special drink is considered soothing to heart.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.Badam Pisin is a special edible gum that is taken from almond tree.
I also referred here for recipe.There may be many variations to this Madurai Jigarthanda but I am completely satisfied with this 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 jigarthandas popularity 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! 🙂
Recipe Category: Popsicles | Recipe Cuisine: Indian
Milk – 1 cup (1/4 liter / 250ml) + chilled 1/2 cup
Nannari Syrup – 3 to 4 tbsp
Badam Pisin – 1 tbsp
Homemade Jigarthanda Icecream
Milk – 3/4 liter (750 ml)
Sugar – 1/2 cup
Fresh Cream – 1/2 cup
Paal Kova – 2 tbsp
Vanilla Essence – 1/2 tsp
- 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.
- 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.