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Home » DRINKS » Jigarthanda, Easy homemade jil jil jigarthanda

Jigarthanda, Easy homemade jil jil jigarthanda

March 21, 2014 by Raks Anand 19 Comments / Jump to Recipe

jigarthanda recipe

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.

What is mean by jigarthanda?

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.

What are the main ingredients of Jigarthanda?

Milk, nanari syrup, ice cream, badam pisin, (agar agar in some cases) are main ingredients.

What is the origin of Jigarthanda?

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.

jil jil jigarthanda madurai special

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
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 recipe
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0 from 0 votes

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. 1-boil-milk
  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. 2-prepare-jelly
  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. 3-place
  5. Add nannari syrup in each glass, followed by the chilled thick milk. You can add evaporated milk at this stage. 4-syrup
  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 . 5-scoop

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

jil jil jigarthanda, Madurai special

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Filed Under: DRINKS, SUMMER SPECIAL

Previous Post: « Koozh vadam recipe, Koozh vathal recipe, Summer specials
Next Post: Stuffed idiyappam – Breakfast menu 7 »

Reader Interactions

Comments

  1. AparnaRajeshkumar

    March 21, 2014 at 10:15 am

    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 .

    Reply
  2. Ruchi Indu

    March 21, 2014 at 10:21 am

    very good pics…. feel like having the jigarthanda now…

    Reply
  3. Radha Natarajan

    March 21, 2014 at 10:22 am

    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.

    Reply
  4. Veena Theagarajan

    March 21, 2014 at 10:27 am

    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

    Reply
  5. Nirmala Jegadheesan

    March 21, 2014 at 10:30 am

    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.

    Reply
  6. shubha vijay

    March 21, 2014 at 10:37 am

    what is Nannari sharbat syrup ..where can i get it?

    Reply
  7. Shama Nagarajan

    March 21, 2014 at 11:06 am

    drooling dear

    Reply
  8. [email protected]@

    March 21, 2014 at 11:23 am

    Whr wl we get china grass

    Reply
  9. Samyuktha Ganesh

    March 21, 2014 at 11:27 am

    Its very tempting….. actually this is famous in Madurai….

    Reply
  10. Ramya Krishnamurthy

    March 21, 2014 at 12:10 pm

    This is do different one and sure am gonna try. This one

    Reply
  11. Jaya

    March 21, 2014 at 2:12 pm

    Looks Awesome 🙂

    Reply
  12. Zareena

    March 21, 2014 at 2:18 pm

    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….

    Reply
  13. Mimi Singha

    March 21, 2014 at 4:19 pm

    looks yammmy

    Reply
  14. Chiranjeevi

    March 21, 2014 at 4:41 pm

    Nice taste

    Reply
  15. sathya senthil

    March 21, 2014 at 5:17 pm

    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 .

    Reply
  16. Gayathri Sudharson

    March 22, 2014 at 10:27 am

    Wow, this method sounds easy! Can you tell me the water quantity to be added to China grass?

    Reply
  17. Durga Karthik.

    March 24, 2014 at 4:45 am

    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.

    Reply
  18. Anu s kitchendelights

    March 26, 2014 at 3:18 pm

    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….

    Reply
  19. Srividhya Manikandan

    May 15, 2014 at 8:03 am

    Its very famous in madurai and also the nannari 🙂 I miss them both

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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