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Prep Time:
1 day

Cook Time:
2 hours

Total Time:
1 day 2 hours

Cuisine
South Indian

Course:
Dessert

Diet:
Vegetarian

Instructions

• Boil 1/4 liter of milk, let it simmer until reduced by half. Add 1 tablespoon sugar, mix, and continue simmering until thickened. Transfer to a bowl and set aside.

• In another pan, boil 1 liter of milk, let it simmer until reduced by half. Add 1/4 cup sugar, mix well, and keep simmering. Scrape and mix milk solids back into the milk.

• In a dry pan, melt 1/8 cup sugar until golden brown. Carefully add 1/8 cup water (it will splutter), stir until it becomes syrupy.

• Mix well and simmer for an additional 2-5 minutes. Chill half of this mixture for serving, and proceed with the other half for the ice cream.

• Add 1/4 cup fresh cream to the remaining reduced milk, mix, and freeze until half set. Blend until smooth, freeze until firm.

• Soak 1/2 tablespoon almond gum in water overnight until bloomed.

• In a serving glass, layer badam pisin, nannari syrup, chilled plain milk, and reduced milk. Mix well, add a scoop of ice cream, and serve chilled.

Notes

1. Garnish with malai (thickened milk) collected during the milk thickening process.

1. Adjust the quantity of ingredients as per your taste preference when assembling.

1. Vanilla ice cream can be used as a substitute for homemade Jigarthanda ice cream.

1. Nannari syrup and badam pisin are key ingredients; try not to substitute them for an authentic taste.

Nutrition Info (Approximate Values)

Benefits

1. Protein rich

1. High Fibre

1. Anti-oxidant