Jigarthanda is a recipe from Madurai. It was introduced by Mughals in ancient India which was carried forward by the Pandya kings. Today this recipe defines Madurai dessert. It is a great frozen drink for hot summer days. The original recipe uses resins from Badam trees and nannary (sarsaparilla) sharbat, instead of which China grass and rose syrup are used more commonly today. The ingredients help in cooling the body against searing temperatures. It was the favorite summer treat for all my friends. I did not know about this recipe till I went to pursue my higher education in Madurai. When I was introduced to its enchanting taste, I took to it instantly. Even today the mention of even the name Jigarthanda brings back fond memories of college.
Prep Time: 15
Total Time: 30
- Milk - 4 cups
- Sugar - 2 tablespoon
- China Grass (Agar agar) - 5 gm
- Vanilla Ice cream - 2 scoop
- Cardamom power
- Nannary or Rose syrup - 4 table spoon
- Vanilla Essence
- Tutti Frooti (optional)
- Water - 1 cup
- Add the sugar to the milk and boil it till it becomes condensed.
- At that stage the milk will turn slight pink in color. It is called malai.
- Cool it well and keep it in the fridge.
- For 3/4th of this malai add the cardamom powder, vanilla essence.Stir well and keep it separately in the freezer.
- In a glass of warm water, dissolve the agar agar completely. It will become a thin jelly.
- Cool it and place it in the fridge.
- Remove all the ingredients from the fridge ten minutes before you plan to serve.
- In a glass take two spoons of the agar agar jelly.
- Add the nannary or rose syrup to it.
- To the mixture add the 3/4th cup of cold milk.
- Finally add the malai (remaining 1/4 milk) and stir well.
- Scoop the ice cream and add it on top of the mixture. Add tutti frooti if you like them.
- The summer treat is ready. It tastes best when cold.