4 June 2016

Soya Milk Jigarthanda

This recipe of mine was published in the discover chennai magazine (April 2016).

My twist on the Madurai famous jigarthanda is that I have substituted regular whole milk with soya milk, both for the jigarthanda and the ice cream.

Soya milk Jigarthanda


For the jigarthanda

          Soya milk - 200 ml

          Nannari syrup - 3 tbsp

          Badam Pisin - 3-4 pieces

          Sabja seeds - 1/2 tsp

For the Soya milk icecream

          Soya milk - 200 ml

          Nannari syrup - 3 tbsp

          Sugar - 5 tbsp

          Cornflour - 1 tbsp / China grass - 1 tbsp

Preparation Method

For homemade soya milk ice cream

1. In a heavy bottom pan mix in soya milk, sugar and cornflour / china grass. Place it on the stove and with flame in medium, bring it to a boil , stir continuously. Reduce the flame to sim and stir for 3 mts.

2. Let this cool for about 5 minutes. Then add in the nannari syrup. When the mixture is completely cooled, pour it in a freezer safe container and freeze it.

3. Once in very 3-4 hrs, take it and blend it in a mixer. Then freeze this again. Repeat this for 2 - 3 times. Doing so gives a creamy ice cream. Then pour it back and freeze for atleast 8 hrs.

For jigarthanda

1. Take the badam pisin in a bowl, rinse it with water and then add water bowl full. Keep it covered undisturbed overnight. It will increase in size. If there are any impurities remove them before serving.

2. Take the sabja seeds in a bowl and add water and soak it for 10 - 15 mts.

3. When ready to serve, take a glass and pour in the nannari syrup and then the soaked badam pisin and stir it. Then add soya milk and top it with the soya milk ice cream and soaked sabja seeds

4. Chocolate shavings or chocolate chips can be used for garnish.

5. Jelly can be used for garnish also. Regular ice cream can also be used for topping.

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