Cookbook:Jigarthanda Milk
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Jigarthanda Milk | |
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Category | Beverage recipes |
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Jigarthanda (literally "heart-cooling") is a milk-based beverage to cool the body in summer. It is a kind of street food, and it originated in Madurai, India.
Ingredients
[edit | edit source]Jelly
[edit | edit source]- 2 tbsp badam pisin (almond gum)
- 1 cup (250 ml) water
Nannari/sarsaparilla syrup
[edit | edit source]- 25 g Indian sarsaparilla root
- 300 ml water
- 150 g sugar
Jigarthanda ice cream
[edit | edit source]Jigarthanda milk
[edit | edit source]- 1 L full-fat milk
- ¼ cup sugar
Procedure
[edit | edit source]Jelly
[edit | edit source]- Wash and soak almond gum in the water for 3–4 hours or overnight. It should expand in size and form a jelly.
- Keep it in an airtight container in the fridge.
Nannari syrup
[edit | edit source]- Wash and crush the sarsaparilla root.
- Bring the water to a boil in a saucepan, then add the sarsaparilla.
- Reduce the heat, and simmer until the water is reduced by half.
- Add the sugar, and cook until you get a one-string syrup.
- Cool the syrup, then store in air-tight container.
Jigarthanda ice cream
[edit | edit source]- Boil the milk, stirring continuously until it is frothy. Collect the malai (thick cream) that forms.
- Beat the fresh cream, and stir it into the milk. Reduce the heat to medium-low.
- Stir in the ¼ cup sugar until completely dissolved.
- Add the milk solids, and mix well. Let cool slightly.
- Heat the 2 tbsp sugar in a heavy-bottomed saucepan over low heat until it melts and caramelizes.
- Quickly and carefully add the hot milk mixture. It will sizzle. If the caramel seizes, keep heating it and it will melt in slowly.
- Let cool, then pour into an airtight container and cover it with cling wrap. Freeze for 4–5 hours.
- Once it sets, beat it well using a whisk or a blender. Repeat 3–4 times for creamier ice cream.
- Freeze for 5–6 hours.
Jigarthanda milk
[edit | edit source]- Simmer the milk in a heavy-bottomed saucepan until it is thickened and reduced to half its volume. Collect the malai (thick cream) that forms, and reserve it.
- In another pan, gently heat the sugar until it melts and caramelizes.
- Stir the caramel into the milk. Mix it well until it is fully dissolved and the milk turns golden in color.
- Simmer the milk for 10 minutes.
- Let it cool and keep it in fridge.
Assembly
[edit | edit source]- Add 1–2 tbsp soaked almond gum and 1 tbsp sarsaparilla syrup to a tall glass.
- Add enough jigarthanda milk to fill the glass ¾ full.
- Add a scoop of the jigarthanda ice cream.
- Top with the collected malai, and serve immediately.