Jigarthanda is a Milk based drinking dessert. This is a summer cooler for you, both inside out. A bit laborious, but when done correctly, it's definitely worth the effort
Soak Badam pisin overnight or a day before and store in refrigerator. It blooms and grows in quantity after soaking.
Sugar syrup
For sugar syrup, Heat sugar in a saucepan between medium to low heat. When sugar melts and starts caramelizing , add warm water of 1/3 cup.
Base of Jigarthanda
Boil 1 liter milk and keep stirring in-between. Keep adding the cream sticked on the sides of the vessel back to it.
Let it reduce to half the quantity. till then repeat the above steps. or just replace this step with 500 ml basundi.
Now, add sugar and koya to the reduced milk, give it a stir and continue cooking for 2 more minutes.
Switch off the stove. Let it come to room temperature.
Jigarthanda Ice cream
Blend fresh cream, prepared sugar syrup and the jigarthanda base prepared from previous step. *Save some sugar syrup for final drizzling too*
Separate the blended mixture into half quantity. One section goes into the freezer for ice cream and the other into the refrigerator for the rich, creamy base.
Layering / serving
Take a tall cup to hold all the layers.
Layer the bottom most layer with badam pisin / Almond Gum.
Add sugar syrup and nannari sarbath to it.
Now, add the reduced milk we refrigerated overnight.
Add a Scoop of Jigarthanda icecream above milk layer, from the freezer.
Drizzle it with sugar syrup finally and serve immediately.