Coming to the alphabet J for Journey through the cuisines,I fixed with Jigarthanda and no second thought for the other recipe.Since everybody loves this drink in my family I wanted to try.During my last India trip got the nannari root,almond gum(badam pisin) to try.As nannari syrup and almond gum are the key to make this yummy drink.
Jigar means heart and Thanda means cool,as it cools and soothes the heart it's named as Jigarthanda.
Jigarthanda is popular in Madurai and some of the areas in Trichy in summer.But nowadays it's available in all over Tamilnadu with so many variations.
I have tasted this drink in so many places but nothing tastes like the one we have in Madurai during our trip to the Meenakshi Temple every India visit.
I referred recipe from Chitra's blog and Gayathri's blog.I slightly tweaked the recipe to my convenience also to reduce the cooking time I used some sweetened condensed milk and evaporated milk. Made the ice cream for this drink with the store bought unsweetened khoya. Off to the recipe........
- Since I used the unsweetned khoya I added sugar,if sweetned khoya is used then no need.
- If you don't want to use jigarthanda ice cream,use plain vanilla ice cream.
- I used the brown sugar to get a nice color
- The color of the jigarthanda available in shops will be in a light orange color.If you want to achieve that color then add a pinch of food color to the ice cream and the reduced milk.
- The amount of almond gum used can be increased according to personal preference.
- Add around 2 cups of water for a tbs of almond gum,it need lot of water to get soaked completely.
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