Project: Summer 30
Drink – Jigarthanda
Jigar – generally refers to heart though means liver, courage, friend, etc; Thanda-cool: It is an obvious body cooler drink. This splendid, four layered drink is an identity of Madurai city though is spread around elsewhere these days. Hence, my picture is an iconic representation of Madurai with Jigarthanda and Jasmine(Madurai Malli) by the side, lol 😉
பொறிவாயில் ஐந்தவித்தான் பொய்தீர் ஒழுக்க
நெறிநின்றார் நீடுவாழ் வார்.
They who follow the path of Him that has control over all five senses shall prosper.
- 1. Badan Pisin/ Gondh - 1 1/2 tbsp
- 2. Nannari Sharbat - 10 tbsp
- 3. Whole milk - 1 litre
- 4. Sugar - 1/2 cup
- 5. Ice Cream (I used tutti fruity flavor) - 500ml
- Soak the badam pisin in two cups of water overnight. It blooms to that quantity.
- Boil the whole milk with sugar in simmer until it becomes half in quantity and turns thick in consistency and pink in color. Chill it in refrigerator once temperature comes down.
- Now all four elements of jigarthanda are ready and got to be layered and served.
- Take a glass of your choice and add soaked badam pisin; drizzle nannari sharbat generously on it; spoon in a laddle of thickened sweet milk and top it with a big scoop of ice cream.
- Serve immediately.
- * You can replace nannari sharbat for rose syrup or even any other and try different flavor combinations of ice creams and syrups.
- * Badam pisin is traditionally used in this recipe but if it is unavailable, china grass or agar agar will act as a close substitute.
- * In some shops they mix the first three layers before topping ice cream; I personally prefer them served in layers.