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Madurai Famous Jil Jil Jigathanda

Aug-24-2018
Pinky Srini
780 minutes
Prep Time
15 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Madurai Famous Jil Jil Jigathanda RECIPE

It is one indian sweet drink originated in madurai at Tamil Nadu. Where it says it was opened by muslim settlers in Madurai. And its the only place till u can get the authentic ones. The main reason i selected this recipe and made from scratch is to break the myth that street foods are unhealthy. I tell this recipe is as healthy as in every way. Nothing is adulterated or unhealthy and it tastes so good that u wont even leave madurai and settle back there itself. So honoured to create this recipe from scratch and it turned out almost like the shop one. It is so famous that even a movie came out named JIGARTHANDA based on madurai city. And jigarthanda means 'COOL HEART' .how cool is that ;) . Of course it coolens all yourbody and ur heart too

Recipe Tags

  • Healthy

Ingredients Serving: 5

  1. Chilled milk 1 cup
  2. For ice cream :
  3. Sugar 1/2cup +1tbsp
  4. Fresh Malai (optional) 1/4 + 1/4cup
  5. Fresh cream 3/4cup
  6. Vanilla essence 1/2tsp
  7. Milk 250 ml for koya (paalkhova)
  8. Milk 1L
  9. For nannari :
  10. Sugar 1 1/2cup
  11. Water 1 litre
  12. Salt 1/4tsp
  13. Nannari root(sarasaparilla) 60gms
  14. For badam pisin
  15. 1 1/2cup water
  16. Badam pisin 2tsp

Instructions

  1. BOIL 1LITRE AND 250ML MILK IN TWO SEPARATE HEAVY BOTTOM PAN AND KEEP COLLECTING MALAI FROM SIDES
  2. ONCE THE 250ML MILK COMPLETELY REDUCED ADD THE SUGAR. NOW SWEETENED KHOVA IS READY . COLLECT ASIDE
  3. AFTER BOILING FOR 5MINS HAD SUGAR TO 1L MILK AND KEEP REDUCING
  4. ONCE IT HAS BEEN REDUCED THICK AND PALE . SWITCH OFF AND LET IT COOL.READY FRESH CREAM MALAI &KHOYA
  5. IN A BOWL MIX REDUCED MILK KHOYA CREAM & HALF OF COLLECTED MALAI (I KEPT CREAM AND MALAI IN 1BOWL)
  6. ADD VANILLA ESSENCE
  7. WHISK WELL TILL SMOOTH THERE WILL BE SMALL BITS OF MALAI.ITS OK.. THAT'S HOW THE ORIGINAL ICE TASTE
  8. AFTER FREEZING THE MIX FOR 2HRS. BLEND WELL AND REPEAT 3TIMES AFTER EVERY FREEZING TO GET SMOOTH ICE
  9. U CAN POUND IN MORTAR PESTLE TO REMOVE THE OUTER BARK .DISCARD THE INNER BARK
  10. U CAN USE SIL BATTA TOO REMOVE IT MORE EASILY
  11. PUT THE OUTER BARK IN MIXIE AND GRIND TO COARSE POWDER
  12. IT LOOKS LIKE THIS AFTER GRINDING
  13. IN A PRESSURE COOK ADD SALT SUGAR AND ONE LITRE WATER AND THE NANNARI POWDER
  14. PRESSURE COOK IN COOKER FOR 20 MINS IN MEDIUM FLAME AND SWITCH OFF AND LET THE PRESSURE RELEASE
  15. THEN STRAIN THE MIX IN A MUSLIN CLOTH
  16. BOIL THE LIQUID AND DISCARD THE BARK
  17. LET IT BOIL FOR AROUND 1/2HR AMD UNTIL IT STARTS LOOKING SYRUPY
  18. U CAN SEE THE COLOR DIFFERENCE AFTER CONCENTRATED . THICK AND DARK. SHERBET IS READY
  19. FOR THAT JELLY THING IN JIGARTHANDA SOAK 2TSP BADAM PISIN OVERNIGHT WITH ONE AND HALF CUP WATER
  20. NOW ASSEMBLE NANNARI COLD MILK HALF KOYA BADAM PISIN AND MAKE BLENDING OF 1/2CUP ICECREAM IN MIXIE
  21. FIRST PUT NANNARI
  22. ADD THE CHILLED MILK WHICH CAN BE ADJUSTED TO FILL GLASS
  23. ADD THE BADAM PISIN. PERSONALLY I ADD MORE PISIN SINCE I LIKE THE TASTE AND TEXTURE IN IT
  24. BEFORE ADDING KHOYA JUST GIVE A WHISK WITH SPOON AND ADD
  25. LASTLY ADD THE MILKSHAKE AND MIX THE ENTIRE MIX FASTLY WITH LONG SPOON AND TOP WITH ICE CREAM

Reviews (1)  

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Neema Bhardwaj
Aug-27-2018
Neema Bhardwaj   Aug-27-2018

Nice one.

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