Jigarthanda drink

Jigarthanda drink recipe

• Prep time: 10 min
• Cook time: 90 min
• Serves: 3

Main Ingredients:

1. milk
2. badam pisin

Ingredients

• Badam pisin - 1 tsp or 4-5 small pieces (almond gum)
• Milk - 4 1/2 cups, full fat milk
• Nannari sharbat - 3 tbsps (sarsaparilla root syrup)
• Ice cream - 3 scoops (made from reduced milk) OR store bought vanilla ice cream
• Sugar - 3 tbsps (adjust)

Method

1. Soak badam pisin in 1 1/4 cups of water overnight. Next day, it will swell and form a transparent jelly like consistency. Remove any impurities if any.
2. Bring full fat milk to a boil and reduce to almost half its original quantity. You will have 2 1/4 cups of reduced milk. Turn off flame, add 3 tbsps of sugar and mix till dissolved. Bring to room temperature and chill in fridge till use.
3. To assemble the drink, take three tall glasses. Add a generous tbsp of the badam pisin in each glass followed by a drizzle a generous tbsp of nannari syrup. Divide the sweetened milk among the three glasses till three fourth full.
4. Top with a scoop of reduced milk ice cream or store bought vanilla ice cream and serve immediately.

Tips

• Make reduced milk the earlier day and chill in the fridge overnight.
• Make ice cream the earlier day and freeze.
• You can replace nannari syrup with rose syrup/rooh afza.
• You can use agar agar (china grass) instead of badam pisin, if you do not have access to almond gum/badam gond. If using agar agar, soak a fistful in 1/3 cup of warm sugar syrup till they form into a jelly and use in place of badam pisin.
• Badam pisin is available in native ayurvedic medicine stores.
• I have used homemade ice cream. You can use store bought vanilla ice cream.
• In case the drink does not have a light brown shade, you can also achieve it by adding caramalized sugar to the reduced milk.