Jigarthanda
Recently we visited Madurai for the first time, a good place and one must visit. We went to the world famous Meenakshi Amman temple in the evening.
During our stay in Madurai, I wanted to taste Madurai's famous dessert Jigarthnada. My son was very hesitant to taste. He made a big fuss and refused it. On the first day of our stay, after dinner, we tasted jigarthanda in a shop near to the hotel we stayed. It was nice.
But after browsing in the net, we came to know about "Vilakuthoon Haneefa's Jigarthanda". We went and tasted the jigarthanda, this time my son wanted to have a mini portion, he liked it instantly. Even in Chennai, he wants to taste " Murugan Idli Shop Jigarthanda". Now he has become a big fan of "Jigarthanda".
He wanted me to try the recipe at home. After browsing and seeing in the menu of Haneefa's, I came to a conclusion how jigarthanda is made and tried at home, which becomes instant hit with both my son and husband.
Ingredients:
Badam Pisin or Agar agar: 10 gms
Flavored Milk (Butter scotch): 500 ml
Nannari Syrup: 5 ml (Optional)
Ice Cream (Butter Scotch or Vanilla): 3 scoops
Thickened Milk Cream (Rabri or Basundi): 100 ml
Sugar as needed
Water as needed
Method:
1. Soak badam pisin in water for 5 to 6 hrs, until it becomes transparent jelly like crystals.
2. Boil milk, cool it down completely, add 1/2 cup sugar and Butter Scotch essence and place in the refrigerator to chill, it should be very chill, nearing to freeze.
3. You can buy Nannari syrup available in the market and use it.
4. Boil 1/2 litre milk and reduce it to 1/4 of its volume adding sugar and bringing it to consistency of Rabri or Basundi.
5. When everything is ready, assemble jigarthanda.
6. Take a tall glass, add 2 table spoons of badam pisin to it, then add nannari syrup, add in the flavored milk, add rabri and a scoop of ice cream. Now the tasty jigarthanda is ready.
Note:
1. The flavored milk should be very chill, otherwise the jigarthanda won't taste good.
Recently we visited Madurai for the first time, a good place and one must visit. We went to the world famous Meenakshi Amman temple in the evening.
During our stay in Madurai, I wanted to taste Madurai's famous dessert Jigarthnada. My son was very hesitant to taste. He made a big fuss and refused it. On the first day of our stay, after dinner, we tasted jigarthanda in a shop near to the hotel we stayed. It was nice.
But after browsing in the net, we came to know about "Vilakuthoon Haneefa's Jigarthanda". We went and tasted the jigarthanda, this time my son wanted to have a mini portion, he liked it instantly. Even in Chennai, he wants to taste " Murugan Idli Shop Jigarthanda". Now he has become a big fan of "Jigarthanda".
He wanted me to try the recipe at home. After browsing and seeing in the menu of Haneefa's, I came to a conclusion how jigarthanda is made and tried at home, which becomes instant hit with both my son and husband.
Ingredients:
Badam Pisin or Agar agar: 10 gms
Flavored Milk (Butter scotch): 500 ml
Nannari Syrup: 5 ml (Optional)
Ice Cream (Butter Scotch or Vanilla): 3 scoops
Thickened Milk Cream (Rabri or Basundi): 100 ml
Sugar as needed
Water as needed
Method:
1. Soak badam pisin in water for 5 to 6 hrs, until it becomes transparent jelly like crystals.
2. Boil milk, cool it down completely, add 1/2 cup sugar and Butter Scotch essence and place in the refrigerator to chill, it should be very chill, nearing to freeze.
3. You can buy Nannari syrup available in the market and use it.
4. Boil 1/2 litre milk and reduce it to 1/4 of its volume adding sugar and bringing it to consistency of Rabri or Basundi.
5. When everything is ready, assemble jigarthanda.
6. Take a tall glass, add 2 table spoons of badam pisin to it, then add nannari syrup, add in the flavored milk, add rabri and a scoop of ice cream. Now the tasty jigarthanda is ready.
Note:
1. The flavored milk should be very chill, otherwise the jigarthanda won't taste good.
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