Residing in Chennai introduces one to the legendary Jil Jil Jigarthanda, a name with Hindi roots that refers to an exquisite local beverage resembling a milkshake. It boasts remarkable ingredients like Badam Pisin (almond tree gum) and Nannari Sherbet, a concoction derived from Sarsaparilla roots.

This beverage enjoys widespread popularity in the South for its significant health benefits, medicinal properties, and its ability to serve as a natural coolant against the intense summer heat.

Virtually every hotel and roadside stall offers this beloved drink, yet the genuine, authentic Jigarthanda hails from Madurai. This city is renowned not just for its iconic Meenakshi temple but also as the birthplace of the authentic Jigarthanda.

Here, I share my own version of Jigarthanda, a beloved, creamy milk-based drink enriched with Nannari sherbet and Badam pisin, staying true to its original preparation.

Originating in Madurai, a pivotal city in Tamil Nadu, India, Jigarthanda translates from Hindi as "Cool Liver," a testament to its refreshing essence. This beverage, traditionally served by roadside vendors and local eateries in Madurai, offers solace from the sweltering Indian summers.

The drink's popularity can be traced back to the Muslim community in Madurai, maintaining its authenticity in the region. The "Famous Jigarthanda Stall" located at 94, East Marrat Street and its Anna Nagar branch in Madurai, are celebrated for their record-breaking sales volumes. These spots become especially vibrant in the evenings, surrounded by a lively atmosphere.

Jigarthanda's widespread acclaim stems from its cooling effects, offering respite from the area's challenging temperatures.

Ingredients

2 Tbsp Badam Pisin (Almond Tree Edible Gum)
4 1/2 to 5 Cups of Full Fat Milk preferably

2 Tbsp of Nannari Sherbet ( sarsaparilla root juice )
Sugar to Taste
2 Scoops of Ice Cream

Method

1.  Soak the badam pisin ( Almond Tree Edible Gum) in water overnight or minimum 8 hours for it to bloom

2.  Boil the milk in a heavy vessel on a slow flame to prevent burning .Boil till milk is reduced to half and turns lightly brown. Add sugar to taste, reduce if adding more of Nannari sherbet which is also sweet.

3.  Let it cool down for an hour or so and chill in the refrigerator.

How to assemble the Jigarthanda drink

In a bowl, take the badam pisin, which would have bloomed to glassy spongy texture.Add the chilled thickened sweeted milk, 2 tbsp of Nannari sherbet , mix well with spoon.

Serve it in a tall glass with a scoop of ice cream on top.

Tasty and creamy jigarthanda a drink is ready to be served chilled.
First step is to boil milk on a low flame till it is reduced to half the quantity or thickened with creamy layers.

When milk is thickening, add sugar as much preferred or depending on how much of the sweetened sherbet you are using.

Thickened sweet Milk is ready , reduced and now can be refrigerated to keep chilled till serving time.

Soak overnight or for minimum 7 hours the pieces of almond tree gum , called Badam Pisin to bloom fully.

A beautiful sight awaits next day after soaking, the fully bloomed soft spongy Badam pisin, ready to go into your Jigarthanda drink.

Nannari sherbet, from a reputed trusted brand. Approximately 2 tbsp can be added per glass at serving time.

Assembling the Jigarthanda drink. Take a tall glass, first add the Badam Pisin and stir well to release the tiny beads of gum.

Next top it with 2 tbsp of Nannari sherbet, mix gently.

Already the drink begins to look exotic.!

Next top it with the chilled thick sweetened milk from the refrigerator.

Choose one or two dollops of your favourite ice cream, to be topped to the Jigarthanda.

Chilled heavenly Jigarthanda to be served fast.

Some more information about the ingredients

Benefits of Nannari Sherbet

'Sarsaparilla,' a wonder herb, popularly known as 'Sogade Beru' or `Nannari' is a natural coolant and has a lot of medicinal qualities.
It has considerable effect to heal skin diseases and can decrease body temperature, rejuvenating the body.
Sarsaparilla is effective for inflammations of liver and spleen, urinary disorders, wheezing, anemia and rheumatoid arthritis.
It boosts stamina and energy.

Health benefits of Badam Pisin

:Badam Pisin is a hard substance which is white in color (it somewat looks like the miniature of ice rocks). It is also a natural collant. It is widely taken along with Nannari sarbat., Jigarthanda.

Badam Pisin should be soaked in water one day before using it in sarbats. When it is soaked for whole night the hard pisin will form a jelly like substance. This jelly can then be used in sarbats.

Water quantity should be more than the badam pisin .For eg. Soak 2 to 3 small pieces of pisin in a glass of water. if in case the water quantity is less , then the jellies would not have been formed for all pisin's . some hard pisin's will still remain.

So always soak with more water.
1. Badam Pisin is a natural coolant which helps in reducing the body heat.
2. Badam Pisin along with milk & sugar increases the body weight
3. Rather than buying aritificial jellies for children, Badam pisin along with ice cream/ milk will be a natural alternate.

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