- Boil 1 liter milk and simmer for 10mins until milk is reduced a little.Add sugar and keep cooking in low flame until it is reduced to half.Scrap the sides. Now once its reduced to half and is light brown in color, take a cup of it and refrigerate it so that its chilled while serving.Heat the rest of reduced milk for 10 more mins.Switch off and cool down completely.Then add paal kova to cooled milk mixture. Then add fresh cream and vanilla essence and whisk it well.Pour the mixture into freezer proof containers and freeze it.After 3-4 hrs break the crystals formed with a fork.Then again freeze it. After freezing it again, blend it using a mixer, repeat this for 2 times freeze and blend.Finally pour it back and freeze it for 8 hrs. Meanwhile prepare the jelly, add a tbsp of badam pisin in a bowl rinse it in water then add water. Take your serving glass first add 2 tsp nannari syrup then add 2 heaped tbsp of badam pisin. Now add little milk then add little reduced milk till it reaches 3/4 th of the glass. Give a quick stir with a spoon then add a scoop of homemade icecream.Serve chilled.
Jigarthanda
#myrecipe
#FoodismSummerBonanza
By Arun Kumar
Mar, 19th
469
Servings
2 persons
Cook Time
25 minutes
Ingredients
6
- 8
Ingredients
- Milk
- Nanari syrup
- Badam pisin
- Jagarthanda ice cream
- Sugar
- Fresh cream
- Khoya
- Vanilla essence
