Two important things play a major role in this Jigarthanda..
1. Badam Pisin (or) Almond Gum which is available in many stores.
2. Paal Icecream (or) Custard powder Icecream which is prepared by using only milk and custard powdr. The real taste of Jigarthanda lies with this Ice cream. I have posted this recipe some days before. You can check by clicking the link..
No more waiting.. Here the recipe follows..
Recipe For : 4
Preparation Time : 10 minutes + soaking time 12 hrs.
Ingredients:
Badam Pisin - 1 tsp (Almond Gum)
Milk - 4cups
Paal Icecream - 4 scoops
Nannari Sarbath - 1 tbsp
Procedure:
- Wash and soak Badam pisin in enough water overnight. You will need 1/3 cup of water for soaking. After soaking, Badam Pisin will increase in its quantity. So adding 1 tsp of Badam Pisin itself very enough for 4 persons.
- This is that Badam Pisin before soaking. After 12 hours you can see that it has increased in quantity and it looks like sago. Remove Brown color impurities. Filter if there is any excess water. Gently smash Badam Pisin so that it doesn't stick to each other.
- Boil milk. After the milk has boiled take half of the milk in a bowl and let it cool. Boil the remaining milk in low flame till it reduces to half.
- Nannari Sarbath is also available at all the stores. You have to use it as such without adding water.
- Now we have everything we need for Jigathanda.
- Take a Glass in which you are going to serve. Add 2 tsp of Badam pisin to it first, followed by Ice cream. Then milk reduced to half, after that Boiled milk and top everything with Nannari sarbath. Mix everything well. Top with Nannari Syrup and enjoy your Jigarthanda.
- Sugar which was in ice cream itself was okay for us. If you wish, you can add some more sugar while boiling milk.
