Jigarthanda is one of Tamil Nadu’s most beloved summer specialties, originating from the vibrant streets of Madurai. This iconic dessert-drink is rich, creamy, and incredibly refreshing. Made using milk, almond gum (badam pisin), sarsaparilla syrup (nannari), and thickened milk, Jigarthanda is the perfect balance of flavor, coolness, and indulgence.
Whether you’re recreating the authentic Madurai-style classic or making a simple version at home, this recipe gives you the true traditional taste in just a few steps.
What Is Jigarthanda?
The name “Jigarthanda” literally translates to “That which cools the heart.”
It tastes like a mix between a milkshake and a dessert — thick, cold, and topped with homemade ice cream or malai.
Ingredients Needed
For Jigarthanda Base
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1 liter full-fat milk
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2 tbsp sugar
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1 tbsp condensed milk (optional for extra richness)
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2–3 tbsp nannari syrup (sarsaparilla syrup)
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2–3 tbsp badam pisin (almond gum), soaked overnight
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1 tbsp fresh cream or malai
For Jigarthanda Ice Cream / Malai Scoop
(Traditional shops make their own “Jigarthanda ice cream”)
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1 cup full-fat milk
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½ cup fresh cream
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2 tbsp sugar
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½ tsp vanilla essence
Or you may use store-bought vanilla ice cream for convenience.
How to Make Jigarthanda
Step 1: Prepare the Thick Milk
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Boil 1 liter of milk.
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Simmer on low heat for 30–40 minutes until it reduces to half its volume.
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Add sugar and mix well.
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Cool completely and refrigerate for at least 2 hours.
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Add a spoon of fresh cream for extra richness.
Step 2: Activate Badam Pisin (Almond Gum)
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Wash badam pisin.
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Soak overnight in a bowl of clean water.
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By morning it will become jelly-like, soft, and spongy.
Step 3: Make Jigarthanda Ice Cream (Optional But Recommended)
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Heat milk, add sugar, and stir until dissolved.
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Mix in fresh cream and vanilla essence.
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Freeze for 6–8 hours or until firm.
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Scoop and keep ready.
(You may also use regular vanilla ice cream, but the homemade version gives a more authentic taste.)
Step 4: Assemble the Jigarthanda
In a tall glass:
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Add 2 tablespoons of soaked badam pisin.
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Pour 2–3 tablespoons of nannari syrup.
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Add ½ cup chilled thick milk.
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Mix gently.
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Add more thick milk until the glass is ¾ full.
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Top with a big scoop of Jigarthanda ice cream or vanilla ice cream.
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Garnish with a drizzle of nannari syrup or malai.
Serve immediately – ultra chilled and creamy!
Why This Recipe Works
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Uses authentic Madurai-style ingredients
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Thick milk adds richness and creaminess
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Nannari syrup gives refreshing natural flavor
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Badam pisin adds texture and cooling properties
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Topped with homemade-style ice cream for true jigarthanda experience
Tips for the Perfect Jigarthanda
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Use full-fat milk only; it gives the best texture.
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Make sure the milk is completely chilled before assembling.
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Add more nannari syrup if you like a sweeter, stronger flavor.
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Never skip badam pisin — it’s the signature ingredient.
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For a thicker version, add an extra spoon of malai on top.
FAQ – Frequently Asked Questions
1. Can I make Jigarthanda without badam pisin?
You can skip it, but the drink loses its authentic texture. You may use basil seeds as a substitute.
2. What if I don’t have nannari syrup?
Use rose syrup or caramel syrup, but taste will differ from original Madurai Jigarthanda.
3. Is Jigarthanda the same as falooda?
No. Jigarthanda uses badam pisin and thick milk, while falooda uses vermicelli and sabja seeds.
4. Can I store Jigarthanda?
Store the thick milk for 2–3 days in the refrigerator. Assemble only before serving.
5. Is this drink healthy?
It is rich and high in calories, best enjoyed occasionally as a dessert drink.
Disclaimer
This recipe is a homemade version inspired by traditional Madurai-style Jigarthanda. Ingredients like badam pisin and nannari syrup may vary by brand and quality, affecting the final taste and texture. Always check for allergies and dietary restrictions before consuming. Enjoy in moderation as it is a high-calorie dessert drink.
