Jigarthanda Milk Recipe: A Traditional Indian Beverage To Beat The Summer Heat

Jigarthanda is a refreshing milk-based drink from Madurai, India. Known for its cooling properties, it is perfect for hot summer days. This street food favourite combines almond gum jelly, sarsaparilla syrup, and a unique ice cream to create a delightful beverage. Let's explore how to make this delicious drink at home.

Jelly

• 2 tbsp almond gum (badam pisin)
• 1 cup (250 ml) water

Nannari/Sarsaparilla Syrup

• 25 g Indian sarsaparilla root
• 300 ml water
• 150 g sugar

Jigarthanda Ice Cream

• 1 ½ L full-fat milk
• ¼ cup sugar
• 2 tbsp sugar (for caramel)
• 3 tbsp khova (milk solids)
• ½ cup cream

Jigarthanda Milk

• 1 L full-fat milk
• ¼ cup sugar

Jelly

1. Wash and soak almond gum in water for 3-4 hours or overnight until it forms a jelly.
2. Store in an airtight container in the fridge.

Nannari Syrup

1. Wash and crush the sarsaparilla root.
2. Boil water in a saucepan, add the sarsaparilla root.
3. Simmer until the water reduces by half.
4. Add sugar and cook until it reaches a one-string syrup consistency.
5. Cool and store in an airtight container.

Jigarthanda Ice Cream

1. Boil milk, stirring continuously until frothy. Collect the malai (thick cream).
2. Beat fresh cream and stir into the milk. Reduce heat to medium-low.
3. Add ¼ cup sugar and dissolve completely.
4. Add milk solids and mix well. Let cool slightly.
5. Melt the remaining sugar in a saucepan over low heat until caramelised.
6. Add hot milk mixture carefully. If caramel seizes, keep heating until it melts slowly.
7. Cool, pour into an airtight container, cover with cling wrap, and freeze for 4-5 hours.
8. Beat well using a whisk or blender. Repeat 3-4 times for creamier ice cream.
9. Freeze for another 5-6 hours.

Jigarthanda Milk

1. Simmer milk in a heavy-bottomed saucepan until thickened and reduced by half. Collect malai and reserve it.
2. Melt sugar in another pan until caramelised.
3. Add caramel to the milk, mix well until dissolved, and the milk turns golden.
4. Simmer for another 10 minutes. Cool and refrigerate.

Assembly

1. Add 1-2 tbsp soaked almond gum and 1 tbsp sarsaparilla syrup to a tall glass.
2. Add jigarthanda milk to fill the glass three-quarters full.
3. Add a scoop of jigarthanda ice cream on top.
4. Topped with collected malai, serve immediately.

Nutritional Values

*Values are approximate and may vary based on specific ingredients used.