Jigarthanda Recipe | 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 palkovatoo.
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.
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.
Add the fresh cream, vanilla essence and mix well.
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.
Freeze it, after 5 hours blend it again. Pour it in the container and freeze it for 8 hours or overnight.
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.
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.