Jigarthanda #BeatTheHeat Madurai Special Sanjeev Kapoor Khazana

A drink that lives up to its name! Jigarthanda, which literally translates to "Cool Heart", is a refreshing and decadent drink from the South Indian city of Madurai. Try this delicious recipe to stay refreshed all summer long.

JIGARTHANDA

Ingredients

4-5 edible almond gum resin (badam pisin)
2 tbsps dried nannari roots
8-10 cups full fat milk
3 cups sugar

Method

1. Take cup water in a bowl. Add edible almond gum resin and set aside to soak for 6-8 hours.
2. Coarsely crush dried nannari roots and discard the hard stem pieces. Transfer in a large bowl. Add 3-4 cups water, mix and set aside to soak for 6-8 hours. Strain the mixture through a muslin cloth.
3. Heat milk in a wide non-stick pan. Cook till it comes to a boil.
4. Meanwhile, to make caramel syrup, heat 2 cups sugar in a pan. Cook till the sugar melts and starts to caramelize. Once the sugar is completely melted and turns dark golden, add cup hot water. Cook for 2-3 minutes. Allow to cool completely.
5. Once the milk has come to a boil, reduce the heat to low and continue to cook till the milk reduces to half while stirring in between. Scrape the sides of the pan.
6. Add of the cooled caramel syrup into the milk and mix well.
7. Switch the heat off, transfer 3-4 cups of the mixture into a bowl and allow to cool completely. Transfer the remaining mixture into an air tight container, cover with a lid and freeze for 6-8 hours.
8. To make nannari syrup, heat the strained nannari mixture in another pan. Cook till it comes to a boil. Add remaining sugar and mix well. Cook till the sugar melts and the mixture thickens. Switch the heat off and allow the mixture to cool completely.
9. To make a potion, add 1-2 tbsps of the soaked edible almond gum resin, add 1-2 tbsps nannari syrup, add a portion of the chilled reduced milk mixture, and top it up with 1 scoop of the ice cream. Drizzle some sugar syrup on top. Serve immediately.

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