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:

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

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.

KADAL PAASI (PLAIN)

       KADAL PAASI 

Ingredients:

Kadal paasi/Agar agar flakes-10 gms. 

Water-4 cups.

Sugar-to taste

Method:

1.In a bowl,add water and let it boil.

2.Cut the agar agar flakes into small pieces and add into the hot water.

3.Let it boil nicely so that no pieces are left without dissolving.

4.Add sugar and let it dissolve and boil for 2 to 3 minutes. 

5.Pour into a clean plate or bowl and let it rest without disturbing. 

6.Let it cool down completely. 

7.Cut into pieces and serve.

8.Use this as a replacement for jelly.

9.Use this as a topping for desserts,falooda,

jigarthanda,rose milk,puddings etc.

Note:

●Boil the water nicely and then add the kadal paasi/Agar agar.

● Do not add sugar,until the agar agar is completely dissolved.

● Agar agar flakes does not dissolve if you add sugar early.

●Use the exact water measurement. 

●Always cook in medium to high flame. 

●You can add food colours if u are using it for topping desserts(completely optional)

Agar agar with Sabja/Basil seeds and rose milk essence. 

Agar agar with coconut milk and sabja/basil seeds.

ZARDA PULAO

          ZARDA PULAO 

Ingredients:

Basmati Rice-1 cup

Sugar-1/2 cup

Water-2 cups

Mixed nuts and raisins-1/4 cup (thin slices)

Cardamom-1

Cloves-1

Cinnamon stick-1/4 inch

Kewra water-1 tsp.

Turmeric powder-1/4 tsp.

Ghee-2 tbsp.

Salt-1 pinch

Saffron-1 pinch (optional)

(soaked in a tbsp of warm water or milk)

Method:

1.Wash and soak the rice for 15 mins.

2.In a wide pan,add a tbsp. of ghee and fry the mixed nuts and remove and keep aside.

3.In the same pan add a tbsp. of ghee and add the whole spices.

4.Add water and turmeric powder and let it boil.

5.Add the soaked rice,salt and let it cook in medium flame.

6.Cook the rice till it is 3/4 th done.

7.There should be little water left behind in the semi-cooked rice.

8.Add sugar and kewra water and stir.

9.Add the fried nuts and raisins and blend well.

10.Add the saffron water/milk.

11.Zarda pulao is now ready to be served after a meal as a sweet.