Jigarthanda Milk

What you’ll need

Tap an ingredient as you get it ready.

• 2 tbsp badam pisin (almond gum)
• 1 cup (250 ml) water
• 25 g Indian sarsaparilla root
• 300 ml water
• 150 g sugar
• 1 ½ L full-fat milk
• ¼ cup sugar
• 2 tbsp sugar
• 3 tbsp khova (milk solids)
• ½ cup cream
• 1 L full-fat milk
• ¼ cup sugar

Let’s make it

1. Step 1

   Wash and soak almond gum in the water for 3–4 hours or overnight. It should expand in size and form a jelly.

2. Step 2

   Keep it in an airtight container in the fridge.

3. Step 3

   Wash and crush the sarsaparilla root.

4. Step 4

   Bring the water to a boil in a saucepan, then add the sarsaparilla.

5. Step 5

   Reduce the heat, and simmer until the water is reduced by half.

6. Step 6

   Add the sugar, and cook until you get a one-string syrup.

7. Step 7

   Cool the syrup, then store in air-tight container.

8. Step 8

   Boil the milk, stirring continuously until it is frothy. Collect the malai (thick cream) that forms.

9. Step 9

   Beat the fresh cream, and stir it into the milk. Reduce the heat to medium-low.

10. Step 10

    Stir in the ¼ cup sugar until completely dissolved.

11. Step 11

    Add the milk solids, and mix well. Let cool slightly.

12. Step 12

    Heat the 2 tbsp sugar in a heavy-bottomed saucepan over low heat until it melts and caramelizes.

13. Step 13

    Quickly and carefully add the hot milk mixture. It will sizzle. If the caramel seizes, keep heating it and it will melt in slowly.

14. Step 14

    Let cool, then pour into an airtight container and cover it with cling wrap. Freeze for 4–5 hours.

15. Step 15

    Once it sets, beat it well using a whisk or a blender. Repeat 3–4 times for creamier ice cream.

16. Step 16

    Freeze for 5–6 hours.

17. Step 17

    Simmer the milk in a heavy-bottomed saucepan until it is thickened and reduced to half its volume. Collect the malai (thick cream) that forms, and reserve it.

18. Step 18

    In another pan, gently heat the sugar until it melts and caramelizes.

19. Step 19

    Stir the caramel into the milk. Mix it well until it is fully dissolved and the milk turns golden in color.

20. Step 20

    Simmer the milk for 10 minutes.

21. Step 21

    Let it cool and keep it in fridge.

22. Step 22

    Add 1–2 tbsp soaked almond gum and 1 tbsp sarsaparilla syrup to a tall glass.

23. Step 23

    Add enough jigarthanda milk to fill the glass ¾ full.

24. Step 24

    Add a scoop of the jigarthanda ice cream.

25. Step 25

    Top with the collected malai, and serve immediately.

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