• 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.

Cheer's to Happy summers!