Description
A super-sweet dessert drink loved on the streets of Madurai, South India, layering cold milk, almond tree sap (Badam Pisin), and homemade ice cream (sarsaparilla flavor).
Restaurants serving Jigarthanda
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Milk
- Almond tree sap(Badam Pisin)
- Nannari syrup
- Sugar
- Ice cream
Instructions
- Soak almond tree sap (Badam Pisin) overnight in water to puff like jelly.
- Slow-boil milk to less than half volume on low, add sugar to make rich caramel-colored milk (Basundi), and chill.
- Put jelly sap, Nannari syrup (herb syrup), chilled rich milk in a glass, drop a huge scoop of homemade ice cream on top to finish.
Learn more Spice, substitutes, tips
Key spices
None
Substitutes at Japanese supermarkets
Agar or sago (as a sub for almond sap's jelly texture)
Pairing
After eating spicy Biryani
Trivia
[Trend] 'Jigar' means heart/liver, 'Thanda' means cold. A soul food to survive Madurai's severe heat; due to its history and unique texture, it's the top 'photogenic local sweet drink' you must try when visiting South India.
Eating tips & etiquette
[Unique Eating] Crush the overflowing ice cream with a spoon, messily mix the jelly and caramel milk at the bottom, and suck through a straw!
Allergen
Dairy