Cookbook:Jigarthanda Milk

Jigarthanda (literally "heart-cooling") is a milk-based beverage to cool the body in summer. It is a kind of street food, and it originated in Madurai, India.

Jelly

 * 2 tbsp badam pisin (almond gum)
 * 1 cup (250 ml) water

Nannari/sarsaparilla syrup

 * 25 g Indian sarsaparilla root
 * 300 ml water
 * 150 g sugar

Jigarthanda ice cream

 * 1 ½ L full-fat milk
 * ¼ cup sugar
 * 2 tbsp sugar
 * 3 tbsp khova (milk solids)
 * ½ cup cream

Jigarthanda milk

 * 1 L full-fat milk
 * ¼ cup sugar

Jelly

 * 1) Wash and soak almond gum in the water for 3–4 hours or overnight. It should expand in size and form a jelly.
 * 2) Keep it in an airtight container in the fridge.

Nannari syrup

 * 1) Wash and crush the sarsaparilla root.
 * 2) Bring the water to a boil in a saucepan, then add the sarsaparilla.
 * 3) Reduce the heat, and simmer until the water is reduced by half.
 * 4) Add the sugar, and cook until you get a one-string syrup.
 * 5) Cool the syrup, then store in air-tight container.

Jigarthanda ice cream

 * 1) Boil the milk, stirring continuously until it is frothy. Collect the malai (thick cream) that forms.
 * 2) Beat the fresh cream, and stir it into the milk. Reduce the heat to medium-low.
 * 3) Stir in the ¼ cup sugar until completely dissolved.
 * 4) Add the milk solids, and mix well. Let cool slightly.
 * 5) Heat the 2 tbsp sugar in a heavy-bottomed saucepan over low heat until it melts and caramelizes.
 * 6) Quickly and carefully add the hot milk mixture. It will sizzle. If the caramel seizes, keep heating it and it will melt in slowly.
 * 7) Let cool, then pour into an airtight container and cover it with cling wrap. Freeze for 4–5 hours.
 * 8) Once it sets, beat it well using a whisk or a blender. Repeat 3–4 times for creamier ice cream.
 * 9) Freeze for 5–6 hours.

Jigarthanda milk

 * 1) Simmer the milk in a heavy-bottomed saucepan until it is thickened and reduced to half its volume. Collect the malai (thick cream) that forms, and reserve it.
 * 2) In another pan, gently heat the sugar until it melts and caramelizes.
 * 3) Stir the caramel into the milk. Mix it well until it is fully dissolved and the milk turns golden in color.
 * 4) Simmer the milk for 10 minutes.
 * 5) Let it cool and keep it in fridge.

Assembly

 * 1) Add 1–2 tbsp soaked almond gum and 1 tbsp sarsaparilla syrup to a tall glass.
 * 2) Add enough jigarthanda milk to fill the glass ¾ full.
 * 3) Add a scoop of the jigarthanda ice cream.
 * 4) Top with the collected malai, and serve immediately.