Jigarthanda, Easy homemade jil jil jigarthanda

Jigarthanda is a famous drink in Madurai. It is basically a rich drink as well as loaded with body coolant. Perfect for summer. Quick video, step wise pictures.

I have to first admit that I have never tasted jigarthanda before, though I really wanted to. Every time stare at the Jigarthanda picture in Murugan Idli shop, but never tried it. I am going to try soon in a restaurant too. After I tried few days back, I am really liking its rich taste.

Wanted to revisit this recipe after I saw lovely videos in Youtube of the authentic Jigarthanda they serve in Madurai street shops especially. I have couple of my classmates in Madurai and asked them about Jigarthanda. She sent a video in which they show how they make. It was too tempting. Even they bring their toddlers and feed them.

The body coolant and rich ingredients, makes it super hit. For people like me who live abroad and have no idea about such authentic foods, now a days Youtube videos are really a saviour. It tastes us to the reality and shows us raw footage of the place.

Some day I should taste the authentic Madurai Jigarthanda, atleast once in Sri Murugan here (which they say not authentic these days), still it’s in my list to try. Check out my rose milkshake below:

Rose milk shake

5 from 2 votes

Rose milk shake with a hint of vanilla makes it smell so sweet and heavenly. If you have not tried this combo yet, a must try.

0 mins

I have given a simple method to prepare with easy steps to follow. It may not be the authentic recipe, yet I promise it is a delicious one. You can prepare and home and enjoy.

How do they prepare at shops:

First they start with badam pisin (Almond gum) or mixture of both badam pisin and agar agar (kadal pasi). They add nannari syrup to it. In goes thick boiled milk. Icecream made from the same thick boiled milk. Topped with malai formed while reducing milk. Again a dash of nannari syrup.

How I made:

Just reduced the milk and it had malai in it by itself dring the reducing the milk. In the video, I tried adding a portion evaporated milk and it worked really well. Do not use condensed milk. Evaporated milk is just reduced milk without any sweetener.

Make sure to use good quality nanari syrup otherwise it could kill the recipe. The one I used in the video was quite a disappointment as it had only colour and too much of sugar without any flavour! 777, Mambalam iyer brand works better.

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Jigarthanda, Homemade jigarthanda

Jigarthanda is a famous drink in Madurai. It is basically a rich drink as well as loaded with body coolant. Perfect for summer.

Course Drinks

Cuisine Indian, South Indian

Prep Time 10 minutes

Cook Time 20 minutes

Soaking time 10 hours

Servings 2

Cup measurements

Ingredients

• Milk – 2 cups
• Badam pisin – 1 tsp soak overnight
• Nannari sarbath syrup – 4 tbsp Indian Sarsaparilla root syrup
• Agar agar/ China grass – 1/2 tsp Optional
• Ice cream – 2 scoops vanilla, rose flavours work
• Tutti frutti, dry fruits nuts – 1 tbsp (optional)
• Evaporated milk 1/4 cup optional

Instructions

• Wash once and soak badam pisin overnight in lots of water. It gives so much volume, so you can add about 2 cups for 1 tsp. Keep refrigerated for cooling.Boil milk until the volume is reduced to half. Cool down and keep refrigerated until use.
• To prepare Agar agar jelly: I used vanilla flavored agar agar powder, and recommend to use powder as it is fuss free to dissolve. Just follow the instructions given in the back as each brand is different.
• At the time of serving, take out the set jelly and in the serving glasses, add 2 tablespoon of the jelly. and about 3-4 tbsp of soaked badam pisin.
• Add nannari syrup in each glass, followed by the chilled thick milk. You can add evaporated milk at this stage.
• Lastly scoop ice cream to each on top. Garnish with tutti frutti if you like it. You can add the malai layer (paal adai) a bit too on top .

Video

Notes

You can use any colour of china grass, I preferred white, but mine is flavored. Vanilla flavored.

1/2 tsp agar agar powder and 1 cup water will work.

You can top with some rose flavored syrup too.

Any rich ice cream that can go with this can be used. I used lytchi / lychee flavoured ice cream in video and loved it.

Lets see how to make Jigarthanda:

1. Wash once and soak badam pisin overnight in lots of water. It gives so much volume, so you can add about 2 cups for 1 tsp. Keep refrigerated for cooling.
2. Boil milk until the volume is reduced to half. Cool down and keep refrigerated until use.
3. To prepare Agar agar jelly: I used vanilla flavored agar agar powder, and recommend to use powder as it is fuss free to dissolve. Just follow the instructions given in the back as each brand is different.
4. At the time of serving, take out the set jelly and in the serving glasses, add 2 tablespoon of the jelly. and about 3-4 tbsp of soaked badam pisin.
5. Add nannari syrup in each glass, followed by the chilled thick milk. You can add evaporated milk at this stage.
6. Lastly scoop ice cream to each on top. Garnish with tutti frutti if you like it. You can add the malai layer (paal adai) a bit too on top .

Enjoy the cold, rich and delicious drink to cool down you from inside out!