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Jigarthanda is a refreshing and cooling drink popular in Madurai slowing gaining its popularity all over Tamil Nadu. Jigarthanda is a natural body coolant ideal to beat the summer. Learn to make authentic Madurai Jigarthanda Recipe with step by step pictures and video.
Jigarthanda is sold in small shops and is a very famous drink especially during summer. There may be many variations to this Madurai Jigarthanda but I am completely satisfied with my version which will sure come very close to madurai jigarthanda taste, Yes I claim it! I have tried my best to include all the step wise pictures, video with tips and tricks to get perfect jigarthanda.
After tasting and hearing about the popularity of jigarthanda I wanted to recreate it at home. I asked my cousin who is a native of Madurai to click pictures of Jigarthanda and send it across as I first wanted to see how the authentic madurai jigarthanda looked like. He sent me the pictures along with a video last summer, he gave tips as well and it took me a year to try it. Thank you so much Goldking for the pictures and video!
I first waited to get a serving glass like the ones they serve in shops, then hunted for badam pisin which took some time then making homemade nannari syrup took a while and when I had all of them in hand, I was still confused whether to use store bought ice cream or make my own and the exact method of making jigarthanda ice cream. This summer the first thing I thought to click was jigarthanda and bought ice creams and kept.
I reduced milk, added sugar and prepared the palkova needed for making jigarthanda, it is time consuming but sure worth the effort. But if you do not have time then you can buy sweetened paalkova or unsweetened mawa from stores but make sure to adjust sugar accordingly.
Milk is reduced well then homemade palkova or sweetened khoya is added to it along with prepared caramel syrup. Caramel syrup is added for a great flavor and color to this ice cream. Finally fresh cream is added and mixed well to form a more rich creamy texture. This mixture
Almond Gum or Badam Pisin is a natural edible gum that is derived from the sap of sweet almond trees. It is like a transparent stone usually pale yellow in color or light brown. It is a natural coolant and when soaked in water becomes jelly like in consistency ideal to use it for many drinks and beverages.
Tip : If you do not have time or forgot to soak badam pisin then here is a quick way to bloom it. Take the badam pisin in a mixer jar and give a quick pulse 2-3 times to break the crystals. Now soak in water, it will bloom in just 30 minutes.
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wow you are really a perfectionist. so much effort you have taken to assemble everything and turned it to the most perfect and authentic jigarthanda. it has surely payed off!!! it looks ahhmazing!!! would love to know where i can find badam pisin in cbe?
I have been to Madurai many a times. I have watched the making of Jiarthanda. I would say that your recipe is a very authentic and traditional one. Actually the color comes from sarbath. The sarbath which the shops use will be thick in color. The sarbath which you used is slightly pale in color since you made a homemade version.
Hi Sharmilee,
I tried the recipe today. ut the jigarthanda icecream has not come out well. it was watery even after a day refridgerated.
Is there any measurement for the thicken milk (to be mixed with kova and fresh cream)? Pls suggest.
What is this jigarthanda, you ask? It is a drink made of milk and badam pisin, flavoured with either rose syrup or sarsaparilla (nannari) extract, served with a scoop of locally made, fresh ice cream. Sometimes, it also comes topped with tutti-frooti or dry fruits. It is the South Indian version of falooda, if you may.
The drink had a lovely taste here, and felt like manna to our parched throats. It was cool and milky, and had just the right amount of the sticky badam pisin in it. We particularly loved the malai ice cream that the drink came topped with.
And that was the end of our jigarthanda sampling trail in Madurai, if you could call it that. Trying authentic jigarthanda in Madurai is now finally, officially crossed off my bucket list!
Like I said in the beginning, Jigarthanda is a cooling beverage having its origins in Madurai city in the southern Indian state of Tamil Nadu. It is a common refreshment that is sold in almost all the street side stalls during summers in this part of the country.
For an easy version, I have used sweetened condensed milk, instead of reduced milk and added vanilla ice cream. You can also use dry fruits or any other ice cream flavor. I made the nannari syrup at home.
To make jigarthanda drink, I did ask one of my dear readers durga aunty her method. Durga aunty is from madurai. She lovingly gave me the method which she had got from a hotel chef. The condensed milk idea is hers which I implemented to have an easy version.
The assembling is very easy. But you do need to soak badam pisin overnight or for 8 to 9 hours. They increase in volume like anything and look like a jelly. So a small amount is fine. If there is extra remaining, you can refrigerate it.
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The real jigarthanda uses kadal pasi and does not use badam pisin. badam pisin is a cost effective replacement for the kadal pasi which is very much healthier than badam pisin. Badam pisin is heat and has high cholestrol but kadal pasi cools ur body and has 0 cholestrol.
Looks stunning Gayathri, though I have been to Madurai so many times, I never tasted this. I came to know about this drink from my colleague who hails from Madurai and is always praising this..nice to know I have a foolproof recipe to try it myself!..great job as always!
I tasted jigarthanda recently and I loved it. I was searching for many recipes online but none looked like the original.
By looking at your recipe, I am sure this can surely recreate the original. Thanks a lot for posting this. Really appreciate it.
Hi,
Appreciate your efforts to post the recipe online. I am getting everything else right except the brown color as seen in your pictures. Can u guide me through how to get tht paticular color? Shd i add nannari before boiling the milk?
Jigarthanda recipe, is a famous drink in Madurai. It is basically a rich drink as well as loaded with body coolant making it perfect for summer. Learn how to make this at home with quick video, step by step photos.
Every time stare at the Jigarthanda picture in Murugan Idli shop, but never tried it. I am going to try soon in a restaurant too. However, after I tried few days back, I am really liking its rich taste.
Some day I should taste the authentic Madurai special Jigarthanda, atleast once in Sri Murugan here (which they say not authentic these days), still it's in my list to try. Check out my rose milkshake
Raks, the real jigardhanda has kadal paasi which is different from china grass. Its tastes totally different and very nutritios too. China grass actually badly fakes the real one. If u could get the kadal paasi and try it. u'll never forget the taste. Also Vanila essence is the right one as nannari also deviates the taste.
Thanks Raks for giving an easier version as we may not get Badam pisin.i once saw it in a departmental store in Thanjavur.Till my next visit there i can use this method .Also can you tell what are the three chutneys they serve with idli in Murugan idli kadai.
Quite interesting recipe...i have heard a lot about jigarthanda shops at Madurai but never had a chance to taste the same...the secret ingredient is badam pisin and home made icecream. Yours look coooool....
Jigarthanda is always my favourite. Whenever we go to exhibition here, i used to get myself a glass and gulp it in no time. I somehow loved the cool sweet milk along with the jelly like texture in it. Traditionally they use badam pisin instead of agar agar, but i couldn't find it so used this. This drink just cools your body instantly.
Jigarthanda is a popular South Indian beverage that originated in madurai region in the state of Tamil Nadu. The name "Jigarthanda" translates to "cool heart" in English, and it is known for its refreshing and cooling properties. It is particularly popular in the city of Madurai.
Jigarthanda is made by combining three main ingredients: milk, almond gum (badam pisin), and nannari syrup. Milk forms the base of the drink and provides a creamy texture. Almond gum, derived from the sap of the almond tree, is used to give the drink a jelly-like consistency. Nannari syrup, made from the roots of the Indian sarsaparilla plant, adds a unique flavor to the beverage.
Start by making jigarthanda ice cream. Take milk in a large pot and bring it to a full boil.Once it starts to boil, add in sugar and boil for 20 mins till it is reduced by half. Leave around 11/2 cups of milk in the pot and remove the remaining milk in a bowl and set aside.
Now to the thickened khoya add the reserved milk and mix well. Meanwhile make caramel in a separate pan. Heat 2 tbsp sugar in a pan on heat till it melts and forms into dark caramel colour. Pour this into the ice cream and mix well. Add in cream and vanilla and mix well. Pour this into a freezer safe container and freeze for 6 hours.
I have tasted in chennai murugan idly kadai.. they hav a taste of a vanilla custard mixed with a dallop of icecream on top and agar agar(kadal passi). so can we add vannila essence instead of rose essence? as im not that fan of rose syrup
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