
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.
Jigar means heart and thanda means as you know cool. So it means cooling your heart. With badam pisin (and agar agar/ kadal pasi in some cases, it cools the body too) it is a cold beverage served in summer mainly.
Milk, nanari syrup, ice cream, badam pisin, (agar agar in some cases) are main ingredients.
It is originated in Madurai and it is famous for authentic jigarthanda drink.
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
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.
Jigarthanda, Homemade jigarthanda
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
Lets see how to make Jigarthanda:
- 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 .
Enjoy the cold, rich and delicious drink to cool down you from inside out!

I do not like jigarthanda, just because it has thing jelly and some seeds , (i meant the actual one)but yours look quiet different, i must try .
very good pics…. feel like having the jigarthanda now…
OMG!! from yesterday am sure you are reading my mind!! I wanted to do vadams, you posted one, I wanted this Jigar thanda and here it comes!! never had in my life!! but heard so much…amazing as usual.
so tempting… you version looks yum…I love the murgan idli kada one also.. It is most frequently ordered dish when I do visit them
Raks, the real jigardhanda has kadal paasi which is different from china grass. Its tastes totally different and very nutritios too. China grass actually badly fakes the real one. If u could get the kadal paasi and try it. u'll never forget the taste. Also Vanila essence is the right one as nannari also deviates the taste.
what is Nannari sharbat syrup ..where can i get it?
drooling dear
Whr wl we get china grass
Its very tempting….. actually this is famous in Madurai….
This is do different one and sure am gonna try. This one
Looks Awesome 🙂
I once saw this jigarthanda in a cookery show, I wanted to try this when I came to chennai but couldn't find it anywhere. Thanks for sharing dear… Bookmarked….
looks yammmy
Nice taste
wow nice ice cold recipe for this summer.Yes there are many variations to jigarthanda,it differs from place to place .yours looks unique and yummy .
Wow, this method sounds easy! Can you tell me the water quantity to be added to China grass?
Thanks Raks for giving an easier version as we may not get Badam pisin.i once saw it in a departmental store in Thanjavur.Till my next visit there i can use this method .Also can you tell what are the three chutneys they serve with idli in Murugan idli kadai.
Quite interesting recipe…i have heard a lot about jigarthanda shops at Madurai but never had a chance to taste the same…the secret ingredient is badam pisin and home made icecream. Yours look coooool….
Its very famous in madurai and also the nannari 🙂 I miss them both