Main Ingredients:
Badam pisin - 1 tsp or 4-5 small pieces (almond gum)
Milk - 4 1/2 cups, full fat milk
Nannari sharbat - 3 tbsps (sarsaparilla root syrup)
Ice cream - 3 scoops (made from reduced milk) OR store bought vanilla ice cream
Sugar - 3 tbsps (adjust)
Method
Soak badam pisin in 1 1/4 cups of water overnight. Next day, it will swell and form a transparent jelly like consistency. Remove any impurities if any.
Bring full fat milk to a boil and reduce to almost half its original quantity. You will have 2 1/4 cups of reduced milk. Turn off flame, add 3 tbsps of sugar and mix till dissolved. Bring to room temperature and chill in fridge till use.
To assemble the drink, take three tall glasses. Add a generous tbsp of the badam pisin in each glass followed by a drizzle a generous tbsp of nannari syrup. Divide the sweetened milk among the three glasses till three fourth full.
Top with a scoop of reduced milk ice cream or store bought vanilla ice cream and serve immediately.
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| Jigarthanda Drinks Recipe |
Tips
Make reduced milk the earlier day and chill in the fridge overnight.
Make ice cream the earlier day and freeze.
You can replace nannari syrup with rose syrup/rooh afza.
You can use agar agar (china grass) instead of badam pisin, if you do not have access to almond gum/badam gond. If using agar agar, soak a fistful in 1/3 cup of warm sugar syrup till they form into a jelly and use in place of badam pisin.
Badam pisin is available in native ayurvedic medicine stores.
I have used homemade ice cream. You can use store bought vanilla ice cream.
In case the drink does not have a light brown shade, you can also achieve it by adding caramalized sugar to the reduced milk.
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