Jigarthanda, the delightful South Indian beverage, is a summer favorite for its creamy, cooling, and decadent taste. Originating in the temple city of Madurai, Tamil Nadu, this drink is not just a treat for the taste buds but also a fascinating product of culinary artistry. Let’s dive into the process of crafting this iconic drink, from its traditional roots to its modern evolution.

What is Jigarthanda?

The name "Jigarthanda" translates to "cooling the heart," and that’s exactly what this dessert-like drink aims to do. It’s a unique concoction of milk, nannari (sarsaparilla) syrup, almond gum, and ice cream, offering a rich, layered taste that’s both refreshing and indulgent.

The Ingredients that Make the Magic Milk Full-fat milk is boiled and reduced to enhance its creamy texture and flavor. This forms the base of the drink, lending it a luscious consistency.

Nannari Syrup

Extracted from the roots of the sarsaparilla plant, nannari syrup brings an earthy sweetness and natural cooling properties.

Badam Pisin (Almond Gum)

A natural resin from almond trees, soaked overnight, transforms into a jelly-like substance. This ingredient not only thickens the drink but also adds a chewy texture.

Ice Cream

A dollop of vanilla or locally crafted ice cream crowns the Jigarthanda, making it irresistible.

Step-by-Step Production Process

Preparing the Milk Base Milk is boiled over a low flame and stirred continuously to prevent burning. Once reduced to about two-thirds of its original quantity, it’s sweetened and cooled.

Soaking the Almond Gum

Badam pisin is soaked in water for 8–10 hours until it blooms into soft, translucent chunks.

Assembling the Drink

In a tall glass, add a generous layer of nannari syrup.

Add a spoonful of bloomed almond gum.

Pour the chilled milk over the mix.

Top it with a scoop of ice cream and serve immediately.