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 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 ice cream.
- 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 ice cream. Serve Jigarthanda 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!
Expert Tips
- 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.
Rathy Kumar
Hi Sharon, jigarthanda looks tempting and just like madurai jigarthanda. Pls try jigarthanda from the 'famous' jiharthanda shop at madurai once.
Veena Theagarajan
wow! you made it from scratch.. Yummy looking Jigarthanda
Selvarani Ganesan
wow…our fly fav…..nice clicks and explanation
Priya Srinivasan
That looks awesome!!! I have been wanting try his for a longtime! Totally cool!!
priya
Hi.. Amazing effort.. Looks too yummy.. You have mentioned to replace badam pisin with badam pisin in the notes section.. Please correct it..
Unknown
That looks fabulous! Been thinking of trying at home but was clueless. Thanks for the inspiration! 🙂 may I know where you sourced badam pisin from?
Aarthi
so delicious sharmi
Savitha Ganesan
Perfect for this summer. Loved all the clicks.
Magees kitchen
Yummy!
Sangeetha M
Semma post Sharmi, ippadi dhaan naan taste panirkken Jigarthanda with palkova icecream…perfect one! very well explained!
Divs
wow you are really a perfectionist. so much effort you have taken to assemble everything and turned it to the most perfect and authentic jigarthanda. it has surely payed off!!! it looks ahhmazing!!! would love to know where i can find badam pisin in cbe?
Priya Ramkumar
lookd super cool …
Janani
Looks awesome sharmi I have never tried it to next time Madurai stop la I have it. U have done it very well.
Naga
Great work sharmi . Im really amazed looking at your patience towards making that beautiful jigrathantha . Well explained . Hats off to you .
Ahilaa Kamuthurai
So Much hardwork!!! Great Sharmilee!!!
Madhumitha Narasimhan
Hats off to your patience in making this and taking pics as well, just wow!
Sandhiya
Wow..made everything from scratch. that's outstanding..Now i'm craving for jigarthanda.
Malathi ganesh
where can we get badam pisin in cbe?
Durga Karthik.
This is true hard work.
Revathi Ramkumar
Absolutely perfect… Hats off!! Rocking as always
hammetha farzana
awesome sharmi…..
Kayal's Virundhu
Hi mam this is really rocking..My hometown is madurai…Lover of Jigarthanda…Thank you so much for the post…Can u please say where we have bought badam pisin???
SHARMILEE J
I got it in a departmental stores named Kanan
sindhuja r
Hi Sharmika, Amazing recipe. Looks yummy & explained well. Picture perfect clicks. Keep Rocking.
vimal raj
Hii Jigar sharmi invite me for a glass of jigarthanda…
vimal raj
Hiiiii Jigar sharmiii …. Invite me for a glass of jigarthanda….
Lavanya M
Hi,
This is the first time I tried out Icecream receipe. I dont know if u have ever been to Trichy. There, "Michael's" is a very famous Icecream parlour. Low price and very tasty vanilla icecream. Whenever I have been ti Tricht right from my childhood, I have enjoyed this icecream. I have longed for it in Chennai.
Iam very happy to say that your receipe of this Jigarthanda Icecream matches exactly with Michael's. It came out Superb!!! I did the jigarthanda too today and it was fantastic too…
Thanks for your effort and time!!! Kudos!!! Keep it up!!!
Sindhuraj
Reduced milk ice cream = 1litre milk and another 1/2 cup milk u are using while assembling jigarthanda. Am I right??
SHARMILEE J
Yes
jujal
I have been to Madurai many a times. I have watched the making of Jiarthanda. I would say that your recipe is a very authentic and traditional one. Actually the color comes from sarbath. The sarbath which the shops use will be thick in color. The sarbath which you used is slightly pale in color since you made a homemade version.
Salutes to your work for this recipe. I searched for jigarthanda recipe in so many websites but none other than yours could provide the authentic one.
Sumathi R
Hi Sharmilee,
I tried the recipe today. ut the jigarthanda icecream has not come out well. it was watery even after a day refridgerated.
Is there any measurement for the thicken milk (to be mixed with kova and fresh cream)? Pls suggest.
Sharmilee J
You can try using unsweetened kowa
Sumathi R
I used homemade unsweetened kova only.:- (:-(
I ll try one more time and see.
Sindhu
How many servings will get using the above mentioned measurements??
Sharmilee J
2-3 servings
momina
hi
what is badam pisin??
Sharmilee J
It is edible almond gum
Janani
How long can store badam pisin ,ice cream in fridge while in use.
Sharmilee J
About a week
Janani
How long can we use soaked badam pisin and ice cream in fridge. Where to store soaked badam pisin
Sheba
Hi Sharmi,
Wonderful recipe.
Could you pls tell me whether edible gund can be used instead of badam pisin? Or both are same?
Sharmilee J
I think both are same?!
Sheba
Hi Sharmi,
Can I use edible gund instead of almond gum?
Sharmilee J
Here for this recipe almond gum is must and cant replaced with edible gum.