Hot-Hot Summer months, call for cool-cool refreshments and milkshakes! Today I am sharing a wonderful quick milkshake recipe from Madurai, India. It is called Jigarthanda. Mind you, this here is the quick simple version you can all make at home easily. The authentic Popular Jigarthanda recipe contains Almond Gum (Badam Pisin) and also you need to make homemade ice cream for it, so I will share that recipe on another day.
Jigar means Heart and Thanda means Cold – So it basically means, ‘Heart Cooler’! The famous beverage is usually sold by the name ‘Jil Jil Jigarthanda’. A rich and creamy milkshake!
Jigarthanda Recipe – Quick Version
| Recipe Name: Jigarthanda Recipe – Quick Version Recipe Type: Smoothies / Coolers Author: Shana c/o Recipes ‘R’ Simple Prep time: 15 min Cook time: 15 min Total time: 30 min Yield: ( 4 glasses ) |
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EAT AND TELL!!! Let us know if you tried – Jigarthanda- Quick Version
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Jigarthanda Recipe – Quick Version
Description
Jigarthanda is a refreshingly sweet and creamy cold beverage that hails from the city of Madurai in Tamil Nadu, South India. The name literally translates from Persian and Tamil to "cool heart", perfectly capturing its effect as a soothing drink, especially during the hot Indian summers. Here is a simplified version.
Ingredients:
For Quick Jelly Cube:
For Garnish:
Instructions
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Pour the milk into a saucepan and bring to a boil.
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Reduce heat to minimum and continue to simmer on low heat, till the milk reduces by HALF in Volume. I use a kitchen ruler to measure this.
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Remove from heat. Add the pistachios and chill this in the fridge, till absolutely cold! I usually leave it overnight.
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Prepare the quick jelly cubes by adding 500 mls to a saucepan, and as it boils, add in the China-grass (agar-agar) strips.
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Stir till the strips have melted/dissolved into the water.
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Remove from heat and add the rose syrup. Stir well.
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Pour into a tray to set. (Placing in the freezer for 5 minutes, speeds up the process)
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Cut the set jelly, into cubes, and set these aside.
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Add the Basil seeds to half a cup of water and set aside till plumped up.
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Make Jigarthanda Now: To a blender, add the prepared reduced milk( with pistachio ), Sarsaparilla syrup, Icecream, and Ice cubes. Blend till nice and smooth.
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Add jelly cubes and soaked basil seeds to 4 glasses. Pour the milkshake into the glasses.
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Top with whole pistachios and cornflakes.
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Serve immediately with a long cocktail spoon.
Note
- Hemidesmus indicus, Indian sarsaparilla is a root plant found in South Asia. Also commonly known as Nannari.
- Nannari Syrup is a fragrant syrup made from the roots of the Indian sarsaparilla plant. It has a distinct, slightly medicinal flavor and is known for its cooling and blood-purifying properties.
- Almond Gum (Badam Pisin): Is used in the traditional Jigarthanda. This is a jelly-like substance obtained from the sap of the almond tree. It's soaked in water overnight and adds a unique texture and cooling property to the drink.
- Sometimes: Khoya (milk solids), cream, or flavoured agar-agar (China grass) for added richness or texture. Nuts or tutti frutti may be used as a garnish.
- Key Ingredients: Milk, Indian Sarsaparilla syrup, Agar -Agar, Rose Syrup, Pistachio, Vanilla Icecream, Cornflakes.
