Jigarthanda Recipe / Madurai Special Jil Jil Jigarthanda with step by step pictures and a short YouTube video. I have tasted this jigarthanda drink before 10 years in Murugan Idli Shop, in Chennai, the moment I fell for it, no more words to tell about the taste. Though there are many shortcut methods to make this drink, I made everything from scratch in home, like Nannari Syrup from the roots, the special ice cream called Jigarthanda / Bhai icecream which has a different colour and little coarse texture, not smooth as store bought ice creams and palkova too. Altogether, it took 3 days for me to collect all the ingredients, but I can definitely challenge, it’s worth the effort. When I was doing Google search about this drink, some of them suggested that you can replace Almond Gum/Badam Pisin with Agar – Agar and Nannari Syrup with Rose Syrup or Roohafza, but I say a big no as it completely changes the taste. But if you are not able to make the Jigarthanda ice cream, you can use vanilla ice cream.
Also, I want to share some interesting facts about this popular drink, it actually originated in Madurai (a southern state in Tamilnadu) when the Mughals settled there. The literal meaning of this drink is Jigar – Heart, Thanda – Cool, in sense it sooth/cool the heart. The edible almond gum/badam pisin/pisiru/gond, by whatever name you call, is a natural body coolant and nannari syrup is diuretic by nature. You can get both this almond gum and nannari syrup or roots in Ayurvedic shops or online shopping too. Instead of buying readymade tetra pack juices for your family, try this Jigarthanda in your home and you all will surely love it.
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Check my other Summer Recipes like
- Kulfi
- Mango Banana Smoothie
- Vermicelli / Semiya Paal Ice
- Pineapple Juice
- Spiced Buttermilk / Neer Mor
Madurai Special Jil Jil Jigarthanda
Though there are many shortcut methods to make this Jigarthanda Recipe | Madurai Special Jil Jil Jigarthanda, I made everything from scratch in home, like Nannari Syrup from the roots, the special ice cream called Jigarthanda / Bhai icecream which has a different colour and little coarse texture, not smooth as store bought ice creams and palkova too.
- 1 Litre Milk / பால்
- ½ Cup Sugar / சக்கரை
- 3 tbsp Palkova / பால்கோவா
- ½ Cup Fresh Cream / பிரெஷ் கிரீம்
- ½ tsp Vanilla Essence / வெண்ணிலா எசென்ஸ்
- ½ Cup Milk / பால்
- ¼ Cup Reduced Milk
- 3 to 4 tbsp Nannari Syrup / நன்னாரி சாறு
- 2 tbsp Almond Gum / Badam Pisin / பாதாம் பிசின்
- 1 Scoop Jigarthanda Ice Cream / ஜிகர்தண்டா ஐஸ்கிரீம்
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For Making Jigarthanda / Bhai Icecream: Measure and keep all the ingredients ready. To a heavy bottomed pan, pour 1 litre of milk, when it starts to boil, add the sugar. Stir well till the sugar dissolves completely.
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Once the milk reduces to half the quantity, reserve 1/2 cup of milk (this is reduced milk, used for assembling Jigarthanda finally). Add the Palkova to the boiling milk and mix well without any lumps. Allow the milk to cool down completely.
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Add the fresh cream, vanilla essence and mix well.
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Pour it in a freezer friendly container. After 4 to 5 hours, take the ice cream from the fridge and blend it in a mixer.
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Freeze it, after 5 hours blend it again. Pour it in the container and freeze it for 8 hours or overnight.
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To a bowl, add 2 tbsp of almond gum/badam pisin and pour 1 cup of water. Keep it covered for 4 to 5 hours or overnight. The next day, the almond gum would have turned like jelly and increases in quantity. If there are any brown parts in the almond gum discard it.
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For Assembling Jigarthanda Drink: Keep the almond gum, nannari syrup, milk, reduced milk and the ice cream ready. Take a tall glass, first add 2 to 3 tbsp of almond gum.
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Then add 3 to 4 tbsp of nannari syrup and 1/2 cup of milk.
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Now pour 1/4 cup of reduced milk and give a quick stir. Fill the glass for 3/4th level only and you can adjust/alter the ingredients as per your wish. Finally, scoop it with ice cream.
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Try this Jigarthanda Recipe to beat the summer heat.
Recipe Video
Tips for Madurai Special Jil Jil Jigarthanda
- Use full-fat milk for making this ice cream, don't dilute with water.
- I used 1/2 cup sugar only, as the palkova I used had added sugar in it.
- Don't skip palkova and fresh cream, as it gives a nice texture and colour to the Jigarthanda ice cream.
- Don't forget to reserve little reduced milk. It can be replaced with condensed milk too.
- Also, add the fresh cream to the milk after it completely cools down.
- Even a pinch of orange food colour or little caramelized sugar can be added to the ice cream, before blending, to get the orange colour as we get in shops.
- Blending the ice cream for 2 to 3 times is a must to get the perfect texture.
- Almond Gum / Badam Pisin is a must ingredient for this jigarthanda Recipe. It cannot be replaced with Agar- Agar. This badam pisin can be stored in the refrigerator for a week.
- To minimise the work, instead of making this ice cream, you can use store-bought vanilla ice cream, palkova, condensed milk, nannari syrup too, but there will be a difference in taste.
- Even 1 tbsp of fresh malai can be used while assembling which lends more creaminess.
- While assembling the ingredients, you can alter and adjust the ingredients as per your wish.
Jil Jil Jigarthanda Recipe
Method for Jigarthanda Recipe
- For Making Jigarthanda / Bhai Icecream: Measure and keep all the ingredients ready. To a heavy bottomed pan, pour 1 litre of milk, when it starts to boil, add the sugar. Stir well till the sugar dissolves completely. It takes about 10 minutes.
2. Once the milk reduces to half the quantity, reserve 1/2 cup of milk (this is reduced milk, used for assembling Jigarthanda finally). Add the Palkova to the boiling milk and for another 10 minutes, mix well without any lumps. Allow the milk to cool down completely.
3. Add the fresh cream, vanilla essence and mix well.
4. Pour it in a freezer friendly container. After 4 to 5 hours, take the ice cream from the fridge and blend it in a mixer.
5. Freeze it, after 5 hours blend it again. Pour it in the container and freeze it for 8 hours or overnight.
6. To a bowl, add 2 tbsp of almond gum/badam pisin and pour 1 cup of water. Keep it covered for 4 to 5 hours or overnight. The next day, the almond gum would have turned like jelly and increases in quantity. If there are any brown parts in the almond gum discard it.
7. For Assembling Jigarthanda Drink: Keep the almond gum, nannari syrup, milk, reduced milk and the ice cream ready. Take a tall glass, first add 2 to 3 tbsp of almond gum.
8. Then add 3 to 4 tbsp of nannari syrup and 1/2 cup of milk.
9. Now pour 1/4 cup of reduced milk and give a quick stir. Fill the glass for 3/4th level only and you can adjust/alter the ingredients as per your wish. Finally, scoop it with ice cream.
Try this Jigarthanda Recipe to beat the summer heat.
Madurai Special Jil Jil Jigarthanda Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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