Jigarthanda | जिगरठंडा | ஜிகர்தண்டா | Madurai Famous Summer Drink | Sanjeev Kapoor Khazana

Описание: A cool, creamy and absolutely divine drink coming from the South part of India, especially Madurai. It has a combination of almond resin, caramel ice cream and much more.

JIGARTHANDA

Ingredients

4-5 edible almond gum resin (badam pisin)
2 tbsps dried nannari roots
8-10 cups full fat milk
3½ cups sugar

Method

1. Take ½ cup water in a bowl. Add edible almond gum resin and set aside to soak for 6-8 hours.
2. Coarsely crush dried nannari roots and discard the hard stem pieces. Transfer in a large bowl. Add 3-4 cups water, mix and set aside to soak for 6-8 hours. Strain the mixture through a muslin cloth.
3. Heat milk in a wide non-stick pan. Cook till it comes to a boil.
4. Meanwhile, to make caramel syrup, heat 2 cups sugar in a pan. Cook till the sugar melts and starts to caramelize. Once the sugar is completely melted and turns dark golden, add ½ cup hot water. Cook for 2-3 minutes. Allow to cool completely.
5. Once the milk has come to a boil, reduce the heat to low and continue to cook till the milk reduces to half while stirring in between. Scrape the sides of the pan.
6. Add ¾ of the cooled caramel syrup into the milk and mix well.
7. Switch the heat off, transfer 3-4 cups of the mixture into a bowl and allow to cool completely. Transfer the remaining mixture into an air tight container, cover with a lid and freeze for 6-8 hours.
8. To make nannari syrup, heat the strained nannari mixture in another pan. Cook till it comes to a boil. Add remaining sugar and mix well. Cook till the sugar melts and the mixture thickens. Switch the heat off and allow the mixture to cool completely.
9. To make a potion, add 1-2 tbsps of the soaked edible almond gum resin, add 1-2 tbsps nannari syrup, add a portion of the chilled reduced milk mixture, and top it up with 1 scoop of the ice cream. Drizzle some sugar syrup on top. Serve immediately.

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