Jigarthanda Recipe | Madurai Jil Jil Jigarthanda Cool Drink

Jil Jil Jigarthanda recipe – I still couldn’t believe I made this world famous Madurai special cool drink at home and that too from scratch. Jigarthanda is an yummy super cool drink packed with all the benefits of badam pisin, Nannari sarbath and milk.

The term Jigarthanda refers to “a drink that cools the heart”. It is very popular among Muslim settlers in South India.  I tasted this drink very recently once in Tirunelveli and twice in Salem at Madurai Vilakuthoon Hanifa’s Jigarthanda outlets. I made an instaclick and shared a picture of it in Instagram too. 

Last year when my fellow bloggers shared Jigarthanda recipe, I got tempted to try it at home. But I was not sure about the actual ingredients used in it. After tasting it once, I was able to guess the recipe and started browsing for the same. Few weeks back I got a request from a reader to try n share this recipe in my blog. So I decided to give this a shot and found this recipe from sharmi’s blog & this video very helpful to make the authentic Madurai Jigarthanda. So I followed them & made Jigarthanda from scratch except Nannari sarbath/Sarsaparilla syrup and Kadal paasi. 

Original Jigarthanda recipe may use Kadal paasi or badam pisin. But I used badam pisin as suggested in the recipe. First I bought badam pisin/almond gum(Almond resin in English) and Nannari sarbath from Salem Nattu Marundhu kadai. Then I collected all the other ingredients and made it in my own pace. It took nearly 1.5 days for me to make Bhai ice cream, for soaking Badam pisin and to make reduced milk. So I have suggested an easy method of making Bhai ice cream using store bought vanilla ice cream. Hope it would work. 

One thing I should admit here. I was not able to bring the orange color in ice cream and reduced milk following the original recipe. But somehow I wanted to recreate the shop ones. According to me, the color of milk turns orange only when we add caramelized sugar. So I added little caramelized sugar in reduced milk and a pinch of orange food color in ice cream. I am not sure whether food color is added in the authentic recipe, but I became very happy & satisfied when my Jigarthanda looked and tasted very similar to the ones I had. What do you say friends, Isn’t it looking similar to the Madurai ones ??

Even though jigarthanda’s base ingredients takes more time to prepare, its worthy because once you keep all of them ready in hand, you can make this drink in minutes for your family members and guests. Its after all a mixing job. I am giving a glass of this coolant almost everyday for Sendhil along with his breakfast to reduce his body heat. 

Kadal paasi & nannari sarbath used in Jigarthanda is a very healthy body coolant just like sabja seeds/falooda seeds. So its a must try coolant drink in this summer season to beat the scorching heat. Friends try this recipe and enjoy with your family. Check out my Falooda recipe if you are interested ! Ok, enough of boring stories. Let me go to the making of JIL JIL Jigarthanda with pictures.



Picture of Badam pisin before & after soaking

Ingredients needed for making jigarthanda

Jil Jil Jigarthanda recipe

Madurai special cool drink for summer - Jil Jil Jigarthanda recipe from scratch

Cuisine: Indian

Category: Side dish

Serves: Serves 5-6 glass 

Prep time: 1 day

Cook time: 5 Minutes

Total time: 1Day5Minutes

INGREDIENTS

1 cup – 250 ml 

Milk - 1/2 litre Almond resin/Badam pisin - 1 tbsp ( you can get in Nattu marundhu kadai/Native stores) Bhai ice cream or vanilla ice cream - as needed ( procedure shared below) Nannari sarbath / Sarsaparilla root extract- as needed Sugar - 2 tbsp + 1/2 tbsp ( Use more if you like sweet sambar) Plain boiled milk - as needed To make ice cream Milk - 1/2 ltr ( 500 ml, I used low fat milk) Fresh cream - 1/3 cup ( I used Amul ) Unsweetened khoya - 2 tbsp ( I used milky mist khova) Sugar - 1/4 cup  Vanilla essence - few drops Orange food color-a pinch(optional)

HOW TO MAKE JIGARTHANDA - METHOD

Soak badam pisin/Almond resin in large volume of water overnight. I used 4 cups of water for just a tbsp of badam pisin. It will increase in volume hugely. Boil 1/2 liter of milk in a wide kadai till it reduces into 1/2 the volume. Keep stirring every now & then.Collect the skin that falls on sides and mix with the milk. Milk will thicken. Add 2 tbsp of sugar and let it boil.In the mean time,caramalize 1/2 tbsp of sugar in a mini kadai and add it to the boiling milk. Please click this post to know how to caramalize sugar. Mix well and switch off the flame. This is called as reduced milk which is one of the most important ingredients for making jigarthanda. Refrigerate till use. For making ice cream,boil milk in a pan and reduce it slightly. Add sugar and mix well.Let the milk come to room temperature. Add fresh cream, unsweetened khoya, food color and vanilla essence to it. Mix well without lumps and transfer it to a bowl. Freeze it for 45 minutes and remove it. Grind it smoothly in a mixie and again freeze the mixture for another 45 minutes to 1 hour.  Again remove the half set ice cream and beat it well.Repeat this procedure for 5-6 times. The more you do, the more creamy your ice cream would be. But this is really a tiresome job. I felt very bored of doing this and sometimes forgot to beat the ice cream for 4-5 hours too ;P. So develop some patience and do this activity. Don’t forget to lick the left overs in the mixie jar. It tastes yumm and you will get the interest of beating the ice cream again and again ;P. If you don’t want to go for the above process, I will suggest u an easy way. Just go and get a box of vanilla ice cream and allow it to melt completely. Add food color and khoya to it. Beat in the mixie and mix well without lumps. Freeze it for 4-5 hours. Easy Bhai ice cream is ready. Though I have not tried this method, I am confident this would work. Please let me know if you try this way. Boil some milk and let it cool. Take this milk in a bowl. Take some nannari sarbath, soaked badam pisin, reduced milk in small bowls separately. Take out the ice cream and keep aside. In a glass tumbler, take 1-2 tbsp of soaked badam pisin or kadal paasi. Add 1.5 tbsp of Nannari sarbath. Add 2 tbsp of plain milk. Above this add 2 tbsp of reduced milk. Beat them well using a spoon. Lastly add a scoop of ice cream and mix well. Now the glass would be 3/4 th filled. Top with another scoop of ice cream if desired and serve chilled. Enjoy !

Note

Never replace badam pisin with china grass/Agar agar. Taste would vary. Also never skip ice cream because you won’t get the original jigarthanda taste.  Adding food color to the ice cream and caramelized sugar to the reduced milk is purely my idea. Authentic recipe may not use this. You can adjust the quantity of nannari sarbath and badam pisin as per your liking. If you want to make this drink even more cool and healthy, add some soaked sabja seeds.

Try this recipe & enjoy Madurai special JIL JIL JIGARTHANDA sitting at your home. Homemade is always the best, Right ??

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Aam Ka Panna Recipe-Raw Mango Drink-Summer Recipes

 

Aam Panna @Aam ka panna is one of the most popular Summer drinks of North India.It is made using the pulp of cooked Raw mangoes(Kacha Mango) blended with jaggery or sugar along with some spices.It is considered to be the best,healthy beverage/drink to beat Indian summer heat.As green mangoes are rich in source of oxalic acid,Citric acid and malic acid,it is used to treat Gastro intestinal disorders.It is also a good source of Vitamin C,B1,B2.So it is used as a tonic to increase the resistance against tuberculosis,anaemia,Cholera and dysentry.I wanted to start my summer recipes with mangoes.To begin with,i tried this drink today for the first time after referring few recipes from various websites.I came across different versions using smoked raw mangoes and steamed raw mangoes.Some recipes are with sugar & some called for Jaggery.I followed a recipe based on my convenience & family likings.Whatever be the method,making aam panna is so easy and tastes great too.I felt its taste was too close to our South Indian Panagam recipe which we make for Rama Navami.Myself and Sendhil enjoyed a glass of it and we loved it a lot.You can prepare this juice in minutes if u have the panna concentrate ready in hand.Lets see how to prepare this flavorful,popular North Indian drink-Aam Ka Panna/Raw Mango juice recipe.

Check out my other Mango recipes here!

Aam panna recipe

Aam panna recipe/Raw mango drink- Healthy North Indian beverage using raw mangoes

Cuisine: Indian

Category: Drinks

Serves: 1.5 cups

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Raw mango - 2 nos (small round ones, I used one long variety) Jaggery - 1 cup ( heaped) ( Pulp & jaggery ratio is 1:2) Cardamom - 2 nos Black salt - 1/2 tsp Roasted cumin powder - 1/2 tsp Pepper corns – 1/4 tsp Mint leaves – few ( to garnish)

METHOD

Method – 1 : Wash and steam cook the mangoes in a pressure cooker or idli pot.Once its cooked,peel the skin and squeeze the pulp.Take in a plate and keep aside.( I got 1/2 cup of pulp) Method – 2 :Alternatively,u can burn the mangoes over direct flame till it turns like a charcoal.Cook in medium flame and turn it every now and then.Remove when the mango is cooked completely.Discard the burnt skin and take out the pulp.Keep it ready.U can follow this method if u want smoky flavor in the drink.I followed First method as we don’t like smoky flavor in our food. After taking the pulp from the mangoes,measure it in a cup.Take grated jaggery that is twice the measure of mango pulp.In my case,i got 1/2 cup(heaped) of pulp.So i used 1 cup (heaped) of grated jaggery. In a mixie jar,take the pepper corns,roasted cumin powder,Black salt and cardamom seeds.Powder it nicely.To this powder,add jaggery and pulse it twice. Lastly add the mango pulp and grind it well to make a smooth paste.No need to add water.Aam panna concentrate is ready. Remove the paste using a clean spoon and store in a bottle. To make this drink,take 2 tbsp of concentrate and mix in a cup of water(200ml).Check the taste and add more paste or water based on your taste.Enjoy adding few ice cubes and mint leaves.

Note

Follow method 1 or 2 based on ur liking. The ratio of mango pulp and jaggery should be 1:2 You can also use sugar instead of jaggery. Black salt gives a nice flavor to this drink.so don’t skip it.

Enjoy this flavorful,refreshing drink and beat the heat !

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Very good recipes Tags: Summer recipes, Mango recipes, Easy aam ka panna, aam ka panna drinks and mocktails, aam panna recipe, aam panna concentrate, mango panna drink, green mango panna, aam panna drink, make aam panna

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MASALA PAAL RECIPE | MADRAS MASALA MILK

Needless to say about Masala paal to Tamil people especially to Chennaites. For others, Masala milk is nothing but spiced milk with full of aromatic spices enriched by adding nuts. It is very famous in Chennai and it is fondly called as “Madras masala paal”.

Sendhil had told me so much about this drink. When he was doing his degree in Guindy college, he used to have this masala paal at midnight regularly in a small tea shop along with his friends and he is a big big fan of it. I had tasted this only once in Chennai Saravana bhavan but I completely forgot its taste.

Yesterday when I saw this video by Revathi sankaran in youtube on how to make madras masala paal, I got tempted to try. I tried it with few modifications and it came out very well. We loved it to the core. Even Raksha wanted to have it regularly instead of her usual health drink. 

In the actual recipe, Chironji/Piyal seeds ( saara paruppu) was used. But I added melon seeds. U can add pistachios instead OR make it without nuts too. Do try it tonight, drink it hot and have a peaceful sleep !

Masala milk/Masala paal recipe

Madras masala paal - Milk spiced with masalas and enriched with nuts !

Cuisine: Indian

Category: Drink

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

Milk - 1/2 litre (full fat milk) Sugar - 2.5 tbsp Almond/Badam - 8-10 nos Cloves - 2 no Cinnamon - 1 inch piece Cardamom - 2 nos (crushed) Jathikai powder- a pinch ( optional) Pepper powder - 1 pinch Saffron threads - few(adjust as per the color you need) Chopped Nuts or Chironji seeds/Piyal(saara paruppu) – 2 tbsp ( I used melon seeds)

HOW TO MAKE MASALA PAAL - METHOD

Boil water and add badam. Let it roll boil well for a minute. Discard the hot water carefully and immediately put the badam in cold water/tap water. Skin will come out easily. Grind it adding required water to a smooth paste. Boil milk adding all the spices like cinnamon,cloves, elachi, saffron threads & jathikai powder. When it comes to boil, add sugar and the ground badam paste. Let it boil well in medium flame for 15-20 minutes till the quantity of milk reduces to half. Keep stirring every now and then to avoid charring. Lastly before switching off the flame, add a pinch of pepper powder & chopped nuts. In the actual recipe, saara paruppu/Piyal seeds is used. But I used melon seeds.  Mix well. Remove the spices before serving and Serve hot ! Enjoy !

Note

Use full fat milk to get rich taste. U can replace sugar with palm sugar crystals/Panag karkandu to make it healthy. Adjust the quantity of saffron threads as per the color you need. I used melon seeds instead of chironji. U can replace it with cashews and pista.

Enjoy this hot masala milk at night before going to bed & have a peaceful sleep. 

Technorati Tags: Masala milk recipe,Spiced milk recipe,Masala paal recipe,Madras masala paal,How to make masala paal,Do masala paal at home,Drinks recipes

Very good recipes Tags: Masala milk recipe, Spiced milk recipe, Masala paal recipe, Madras masala paal, How to make masala paal, Do masala paal at home, Drinks recipes

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AVOCADO MILKSHAKE /BUTTER FRUIT JUICE RECIPE

Avocado milkshake recipe was in my try list for a long time. In Indian juice shops, it is mostly mentioned as butter fruit juice. Based on its consistency you can call it as a juice or milkshake. I tasted this milkshake without condensed in a juice shop recently. It was very nice. From then, I wanted to post this recipe in my food book because this is the easiest avocado recipes and it amazing health benefits. As you all know, Avocado recipes tastes the best only when the fruit is ripe else you can't even taste a bit of it and U have to throw the entire dish into the bin. Please be careful while buying an avocado. Check out this link on How to choose n buy Avocado if you are buying it for the first time. When you have a ripe avocado in hand, don't forget to try this healthy, easy n tasty milkshake recipe. U'll love its taste. Do check out my super soft avocado paratha and guacamole dip with its health benefits if you are interested.

Avocado Milkshake recipe/Butter fruit juice

Healthy Avocado milkshake recipe with just 3 ingredients !

Cuisine:	Indian	Category:	Juices	Yields:	2-3 Cups
Prep Time:	5 Mins	Cook Time:	5 Mins	Total Time:	10 Mins

 

Ingredients

• Ripe Butter fruit/Avocado - 1/2 no
• Cold milk - 2 cups
• Sugar - 1- 2 tbsp

 

Instructions

1. Wash and cut avocado into two vertically. U'll find a big seed inside.Remove it and discard.Now scoop out the pulp using a ladle.
2. Grind it in a mixer or juicer adding sugar or honey &  cold milk.Adjust more or less milk based on the desired consistency.

Nutrition Information Per Serving

 

Serving Size	The serving size, in terms of the number of volume or mass
Calories	300
Fat (grams)	25
Cholestrol (milligrams)	0
Saturated Fat (grams)	5
Unsaturated Fat (grams)	15
Trans Fat (grams)	0
Carbohydrate (grams)	15
Protein (grams)	0
Fiber (grams)	16
Sodium (milligrams)	0

Source   : http://www.myfitnesspal.com/food/calories/generic-avocado-milkshake-1846452

Note

• For variations,Use honey in place of sugar.
• U can also add condensed milk for rich taste.

 

Enjoy this healthy,tasty milkshake and stay fit !

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ROSE MILK RECIPE-SUMMER DRINKS RECIPES

Rose milk is the easiest summer drink recipe which can be made in few minutes if u have cold milk in hand.When i was a kid, i loved rose milk kuchi ice(popsicle) more than this drink.I used to buy in Tirunelveli whenever i go for summer vacation.Soon i’ll post that version here.U can find Rose Milk in almost all the juice shops in Tamil nadu.Last week i went to Nellai and i happened to see rose milk served in a road side juice shop in a plastic cup.Immediately,i was tempted to try at home beacuse this is my family favourite.My MIL loves it a lot.She usually have this drink during summer in the evening instead of coffee/tea.Nowadays i make this for all my guests too.Sendhil usually says Rose milk tastes great only when sugar is on higher side.So i add little more.When served chilled,it tastes great.I wanted to make home made rose syrup but i din’t have proper ingredients in hand.So i went with bakers rose milk mix.Recently my friend Shalini shared rose milk shake recipe with rooh afza.I’ll try & share here soon.

Rose milk recipe

Rose milk recipe for summer – Easiest drink with a great flavour of rose! 

Cuisine: Indian

Category: Drinks

Serves: Serves 4

Prep time: 180 Minutes

Cook time: 10 Minutes

Total time: 190 Minutes

INGREDIENTS

Milk – 2.5 cups Rose milk essence - few drops Sugar – 4-6 tsp  ( add 4 tsp for mild sweet) Ice cubes - optional

METHOD

Boil milk,add sugar ,mix well and set aside to cool.Refrigerate or freeze it for an hour for quicker cooling. After it comes to room temperature,add few drops of rose essence mix as per the flavour & color u require.Mix well. Filter it to remove the skin of the milk (paal aadai) and refrigerate again for 1- 2 hours to serve chilled or add ice cubes and serve immediately.

Note

Adjust the quantity of rose essence & sugar as per ur taste.I usually add more sugar & more essence as i love dark color. Tastes best only when serve chilled. Always filter the rose milk otherwise u may get paalaadai  while drinking which many people won’t like..

Serve chilled with or without ice cubes as u wish ! Enjoy !

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Very good recipes Tags: Rose milk recipe, Summer recipes, Easy summer drinks recipes, Drinks, Dessert, milk, Rose

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NEERAGARAM | PAZHAYA SADAM RECIPE - SUMMER RECIPES

நீராகாரம், பழைய சாதம்

When I was thinking to post a traditional, healthy and easy coolant recipe for summer, pazhayathu aka pazhaya sadam with neeragarm recipe striked my mind. All you need is just a cup of leftover rice to make this healthy dish. I am a big fan of this recipe. My MIL makes it super tasty and flavourful adding curry leaves, small onions, more milagai, pickle and vathakuzhambu. This combination made me taste this.

Before marriage, my mom had tried several times to make me eat but I never touched it and scolded my mom like anything. But after knowing its health benefits & taste, now I feel very bad about my behaviour towards my mom. 

My mom used to tell me when she was pregnant, she used to drink a big sombu full of neeragam for breakfast and told this is the best coolant to supress body heat compared to buttermilk and tender coconut. Yes, I do agree.

As soon as you drink this, you feel your tummy chilled and it keeps you cool the whole day. Usually farmers and ladies who work in fields used to have this for breakfast to keep them active and energetic to work under the sun. I heard neeragaram has vitamin b12 which is not found in fruits and vegetables.

So lets make use of this simple and effective body coolant for this summer. Do try it friends..

Neeragaram with pazhaya sadam recipe

Pazhaya sadam & Neeragaram recipe for summer !

Cuisine: Indian

Category: Breakfast

Serves: 1

Prep time: 8 HOURS

Cook time: 10 Minutes

Total time: 8 hours 10 minutes

INGREDIENTS

Leftover rice - 1 cup Water - as needed Curd or thick buttermilk- 1/2 cup Salt - as required Small onions - few Mor milagai - to taste Green chillies - 1 no Curry leaves - few Pickle or vathakuzhambu - to taste Raw mango pieces - to taste (optional)

HOW TO MAKE PAZHAYA SADAM RECIPE - METHOD

Take the leftover rice in a bowl or mudpot. I kept in the cooker itself. Add sufficient water to immerse the rice. Add few pinched curry leaves (optional). Mix well, crush the rice and keep it closed over night. The next morning, before breakfast, take the cooker, add the required curd or thick buttermilk, salt and mix it well. Strain the water and drink separately. Enjoy the rice with mor milagai or green chillies and small onions. My MIL mixes pickle, raw mango pieces and left over sambar or vathakuzhambu. It enhances the taste very well.

Note

During summer season, we add raw mango pieces while eating the rice. It gives a nice tangy taste. Adding curry leaves and little curd gives a nice flavour. But add little curd. Too much curd spoils the rice. Don't forget to add salt.

Tastes yummy with small onions and chillies !

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Very good recipes Tags: Leftover rice recipes, summer recipes, Summer special, Neeragaram recipe, Drinks, Healthy drinks

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