JIGARTHANDA (MADURAI SPECIAL) - BEAT THE HEAT - SUMMER COOLANT RECIPES

Jigarthanda is a yummy drink having Milk, badam pisin and nannari syrup as main ingredients. It is a rich and scrumptious drink loaded with cooling properties so it is perfect to drink during summer. This jigarathanda is very popular in Madurai, tamilnadu.

Then main ingredient in authentic jigarthanda is Almond gel (Badam Pisin). It is very good to cool our body from heat. It is good for kids also during summer to reduce the body heat.

It tastes great even with simple chilled sweetened milk with any flavours. I am planning to post various drink with this badam pisin here in the coming days.

The another important cooling ingredient is sarsaparilla syrup(Nannari syrup). It is very good to beat the body heat in summer. We can make juices/sarbath with this flavourful nannari syrup.

During my child hood, my father would brought a big full bottle of nannari syrup during summer and will make sarbath and have it on daily basis at afternoon time.

The third main ingredient milk will be boiled till it becomes thick to make this drink. This reduced milk will gives nice taste and richness and makes it yummy.

During my chldhood i have never tasted this jigarthanda, not even seen :). Later while working I  have first tasted this jigarthanda at murugan Idly kadai few times and also once in Madurai.too. Then I became a very big fan for this delicious jigarthanda.

Actually I have already posted one simple version of jigarthanda in my blog. Please check the below link

• Jigarthanda (Simpler Version)

Please check the below links for mawa nad caramel syrup recipe

• Mawa/Khoya(instant version)
• Caramel Syrup(using Brown sugar)

Please check the other summer coolants drinks given below if you are interested.

• Fenu Greek Buttermilk(Venthaya mor)
• Lemon leaves Buttermilk(Elumichai elai mor)
• Gooseberry Buttermilk(Nellikkaai mor)
• Cucumber Buttermilk(Velleri kaai mor)

But in this recipe I have added/changed few things in this recipe.They are khoya/mawa and caramelsyrup. In simpler version I just added sugar with the milk. But here I added caramel syrup which gives nice flavor to this jigarthada and almost gives that authentic flavor and taste. I got this idea of adding caramel syrup from a youtube video. I loved the flavor of using caramel in this jigarathanda and it closely meets the authentic taste.

Another ingredient is khoya/mawa. It is nothing but the milk is reduces until it comes to solid state. Here I have used instant mawa using milk powder. But you can use the mawa which was prepared in traditional way, which is from milk.

Ok now coming to the recipe.

RECIPE CARD:

JIGARTHANDA(MADURAI SPECIAL) SOAKING TIME:6 TO 7 HRS |PREPARATION TIME:5 MIN | COOKING TIME: 20 MIN AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: DRINK CUISINE: SOUTH INDIAN  SERVES: 2 PERSONS Jigarthanda is a yummy drink having Milk, badam pisin and nannari syrup as main ingredients. It is a rich and scrumptious drink loaded with cooling properties so it is perfect to drink during summer. This jigarathanda is very popular in Madurai, tamilnadu. INGREDIENTS: 4 or 5 pieces Badam Pisin(Alomond Gel) 1 ½ cup Full fat Milk 4 tablespoon Khoya/Mawa 2 tablespoon Nannari Syrup 2 tablspoon caramel Syrup 2 scoops of Ice cream(any flavor) PREPARATION: Soak the almond gel pieces in water for 7 to 8 hours or overnight. After enough soaking time it will becomes crumble and looks like soft sandy texture. Boil the full fat milk for around 15 to 20 minutes in medium flame or until it reduces to half in quantitiy. Cool down the milk to room temperature. Then refrigerate it for minimum 1 hour. Prepare the caramel syrup and keep it aside. Prepare the khoya /mawa and keep it ready. Or you can use the store brought khoya also. METHOD: In a serving glass add the soaked almond gum and nannari syrup one by one. Stir once. Then add the  caramel syrup and khoya. Then pour the boiled and chilled thick milk up to ¾ of the glass. Place a good big scoop of ice cream on the top and serve!! Yummy jigarthanda will make you chill even in high heat :)  NOTES: Instead of badam pisin you can use plain agar agar jelly (unflavored). Instead of sarsaparilla (Nannari) syrup you can use rose syrup too. Instead of caramel syrup you can use plain sugar also, but caramel will gives nice flavor. You can avoid khoya and can add thickened milk only. Adjust the quantities of the badam pisin, milk, nannari syrup and caramel syrup according to you taste and the size of the glass you are using. Sometimes nannari syrup will be already having sweetness. So adjust the caramel syrup/sugar accordingly. Instead of boiling and thickening the milk, you can use evaporated milk also. You can use any flavor of icecream.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Soak the almond gum pieces in water for 7 to 8 hours or overnight. After enough soaking time it will becomes crumble and looks like soft sandy texture.

Boil the full fat milk for around 15 to 20 minutes in medium flame or until it reduces to half in quantity. Cool down the milk to room temperature. Then refrigerate it for minimum 1 hour.

In a serving glass add the soaked almond gum and nannari syrup one by one. Stir once.

Then add the  caramel syrup and khoya.

 Then pour the boiled and chilled thick milk up to ¾ of the glass. Place a good big scoop of ice cream on the top and serve!!

Yummy jigarthanda will make you chill even in high heat J

Do try this recipe and please don’t forget to give your feedback in comments.

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