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Monday, November 23, 2020

JIGARTHANDA

   Jigarthanda is so easy to make if you have all the items ready.Preparing the items is little time consuming.Make everything one at a time and store it in the fridge,so that u can arrange them in cups and serve when guests arrive.I have posted preparation process of kadal paasi and khova/koya/mava as seperate recipes.Link to each recipe is given below in the ingredients listed.Now let's move on to the recipe.




Ingredients:

This measurement is for 1 cup serving.

Cold Milk- 1/2 cup.(boiled and chilled)

Sugar-2 tsp.

Badam pisin/Almond gum-1-2 tbsp (soak 3-4 pieces overnight)

Nannari syrup- 2 tsp.

Sabja seeds/Basil seeds-2 tsp.(Soaked for 2 hours)

Khova/koya/Mava- 2-3 tbsp.

Click here for the recipe:

https://fhamisfeast.blogspot.com/2020/09/homemade-khovakhoyamawa.html?m=1

Kadal paasi/Agar agar-2 tbsp.(crushed)

Click here for the recipe:

https://fhamisfeast.blogspot.com/2020/11/kadal-paasi-plain.html?m=1


Method:

Preparation:

1.Soak the badam pisin  overnight. 

2.When it doubles up,strain and keep aside. 





3.Soak the basil seeds for 2 hours and strain and keep aside. 


4.Crush the prepared kadal paasi and keep it ready.

Kadal paasi recipe here:

https://fhamisfeast.blogspot.com/2020/11/kadal-paasi-plain.html?m=1



5.Mix sugar with khova/khoya.

Click here for the khoya recipe:



6.Keep milk,nannari syrup,prepared khoya/khova ready.

Layering(Serving) in a cup:

7.Add 1 to 2 tbsp. of badam pisin.


8.Then add a layer of crushed kadal paasi.


9.Add soaked sabja seeds over it.


10.Layer a good amount of khova for richness.




11.Add milk.


12.Add nannari syrup.


13.Blend everything together.


14.Finally add a scoop of ice cream before serving.



15.Lip smacking jigarthanda is so authentic and divine in every sip.

16.Enjoy !!!!!!

Note:

● Since it is time consuming ,you can prepare and layer all the cups and keep it in the fridge the day before your guests arrive.

(Till the 13th step)

●You can just add a scoop of ice cream before serving.








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