Otherby Wikibooks CookbookJigarthanda MilkServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 tbsp badam pisin (almond gum)1 cup (250 ml) water25 g Indian sarsaparilla root300 ml water150 g sugar1 ½ L full-fat milk¼ cup sugar2 tbsp sugar3 tbsp khova (milk solids)½ cup cream1 L full-fat milk¼ cup sugarStepsStep-by-step0 of 25 done1Wash and soak almond gum in the water for 3–4 hours or overnight. It should expand in size and form a jelly.2Keep it in an airtight container in the fridge.3Wash and crush the sarsaparilla root.4Bring the water to a boil in a saucepan, then add the sarsaparilla.5Reduce the heat, and simmer until the water is reduced by half.6Add the sugar, and cook until you get a one-string syrup.7Cool the syrup, then store in air-tight container.8Boil the milk, stirring continuously until it is frothy. Collect the malai (thick cream) that forms.9Beat the fresh cream, and stir it into the milk. Reduce the heat to medium-low.10Stir in the ¼ cup sugar until completely dissolved.11Add the milk solids, and mix well. Let cool slightly.12Heat the 2 tbsp sugar in a heavy-bottomed saucepan over low heat until it melts and caramelizes.13Quickly and carefully add the hot milk mixture. It will sizzle. If the caramel seizes, keep heating it and it will melt in slowly.14Let cool, then pour into an airtight container and cover it with cling wrap. Freeze for 4–5 hours.15Once it sets, beat it well using a whisk or a blender. Repeat 3–4 times for creamier ice cream.16Freeze for 5–6 hours.17Simmer 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.18In another pan, gently heat the sugar until it melts and caramelizes.19Stir the caramel into the milk. Mix it well until it is fully dissolved and the milk turns golden in color.20Simmer the milk for 10 minutes.21Let it cool and keep it in fridge.22Add 1–2 tbsp soaked almond gum and 1 tbsp sarsaparilla syrup to a tall glass.23Add enough jigarthanda milk to fill the glass ¾ full.24Add a scoop of the jigarthanda ice cream.25Top with the collected malai, and serve immediately.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
