Jil Jil Jigarthanda with China Grass and Evaporated Milk is a popular summer drink from madurai, prepared with milk, sabja seeds, agar agar, rose syrup and topped up with ice-cream!
What Is Jil Jil Jigarthanda?
Jigarthanda one of the most popular and perfect summer drink and it is the specialty of Madurai. It’s a perfect summer drink because of the ingredients used in it. All the ingredients have the coolant properties and it helps you in the scorching summer heat.
I love authentic and traditional recipes and I love to learn about new ingredients and try to avoid substitutes as much I can. I waited for a long time to get all the Thai Ingredients and same thing with Chettinadu Biryani where I had to wait for Marathi Moggu.
Even though I tried without that initially, the moment I got it, I update the post and also the recipe.
But for today’s recipe, I am going with substitutes. Yes, you heard me right. I am using rose syrup instead of Nannari syrup and also using China Grass instead of Badam Pisin.
Making Jigarthanda Recipe
I wanted to post this recipe for the alphabet J. I couldn’t change my mind. (How can there be not a Madurai special recipe when I am doing TN cuisine?)
I can get Nannari syrup only around the summer time here. (That too not always) and none of grocery stores here had badam pisin. When I get hold of these two, I will be posting the traditional recipe again.
As I went with alternative, I thought why not use evaporated milk instead of boiling and chilling regular milk?
I also used Sabja or Falooda seeds as it’s a very good coolant. This drink is served cold topped with ice cream. So it’s always Jil Jil (cold) Jigarthanda.
Sabja Seeds / Sweet Basil Seeds / Falooda Seeds / Tukmaria Seeds
In Tamil, these are called as Sabja Vethai. I used these seeds in my watermelon popsicle but didn’t explain the benefits. So here explaining a bit more about that seeds. These are used commonly during summer as it is a very great coolant and it has lot of fiber content. These are small seeds usually used in the soaked form.
The soaking time is 10 to 15 minutes. We soak them to bring out their gelatinous nature. Basically we soak these seeds in water and wait till they double in size for consumption.
Apart from the cooling property it has additional health benefits also. The medicinal benefits and side effects are explained here and here. It is also a stress reliever I believe. Interesting huh?
China Grass / Agar Agar Strands
It is the vegetarian substitute of the gelatin and it is 80% fiber. It is used in lot of Asian desserts. And it is available in both powder and as strands.
For this recipe I am using the strands which looks like below. I have explained the steps below for preparing the gelatin from china grass.
If you are using powder, its pretty much similar except for the setting time. Will post a dessert recipe soon with that.
So here is J for Jil Jil Jigarthanda…
Jil Jil Jigarthanda With China Grass and Evaporated Milk Recipe
Ingredients:
- China Grass – 10 strands
- Water – as required for soaking
- Sabja seeds – ½ tsp
- Rose syrup – 1 tbsps for each cup
- Vanilla Ice cream – 1 scoop
- Evaporated milk – 1 can
- Sugar – 1 tbsp for each cup
Steps:
Preparing Sabja Seeds:
- Soak the ½ tsp of sabja seeds in 2 tbsps of water for about 15 minutes.
- After 15 mts or so it would have doubled in size and will look enlarged. Here is the semi soaked sabja seeds after 7 minutes.
Preparing the gelatin from china grass:
- Break the strands and add them into a pan or bowl.
- Add water till it is immersed and let it sit for 5 minutes.
- Then in low medium flam, heat the water till the strands are dissolved. Keep stirring the mixture.
- Once dissolved, turn the heat off and let it sit for 10 minutes and it will thicken like below.
- Now using a fork, you can break them into smaller pieces. We need about 2 tbsps for each glass but as we love them I add more. So adjust the quantity accordingly. 5 to 7 strands are enough for two servings.
Assembling Jigarthanda:
- Take two 8 oz glasses.
- Add about 2 tsps of soaked sabja seeds first.
- Then about 2 tbsps of the prepared china grass gelatin.
- Next, add the 1 tbsp of rose syrup and sugar.
- And finally pour the evaporated milk till it fills ¾ of the glass.
- Now mix well and then top it up with 1 scoop of ice cream.
That’s it. Jil Jil Jigarthanda is ready.
Notes:
- Traditionally they use boiled and cooled milk. (Sunda kaichiya paal). I went with the easy option by using evaporated milk.
- If you are using regular milk, adjust the sugar accordingly.
- I used dabur rose syrup, which can be replaced with roohafza also.
- Vanilla ice cream is used commonly but you can mix and match with your favorites.
- In some shops, they don’t add the sabja seeds. As it is good for health, I am going with it.
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Jil Jil Jigarthanda With China Grass and Evaporated Milk
Ingredients
- 10 strands China Grass
- Water as required for soaking
- ½ tsp Sabja seeds
- 1 tbsp Rose syrup for each cup
- 1 scoop Vanilla Ice cream
- 1 can Evaporated milk
- 1 tbsp Sugar for each cup
Instructions
Preparing Sabja Seeds
- Soak the ½ tsp of sabja seeds in 2 tbsps of water for about 15 minutes.
- After 15 mts or so it would have doubled in size and will look enlarged.
Preparing the gelatin from china grass
- Break the strands and add them into a pan or bowl.
- Add water till it is immersed and let it sit for 5 minutes.
- Then in low medium flam, heat the water till the strands are dissolved. Keep stirring the mixture.
- Once dissolved, turn the heat off and let it sit for 10 minutes and it will thicken like below.
- Now using a fork, you can break them into smaller pieces. We need about 2 tbsps for each glass but as we love them I add more. So adjust the quantity accordingly. 5 to 7 strands are enough for two servings.
Assembling Jigarthanda
- Take two 8 oz glasses.
- Add about 2 tsps of soaked sabja seeds first.
- Then about 2 tbsps of the prepared china grass gelatin.
- Then add the 1 tbsp of rose syrup and sugar.
- Then pour the evaporated milk till it fills ¾ of the glass.
- Now mix well and then top it up with 1 scoop of ice cream.
- That’s it. Jil Jil Jigarthanda is ready.
Notes
- Traditionally they use boiled and cooled milk. (Sunda kaichiya paal). I went with the easy option by using evaporated milk.
- If you are using regular milk, adjust the sugar accordingly.
- I used dabur rose syrup, which can be replaced with roohafza also.
- Vanilla ice cream is used commonly but you can mix and match with your favorites.
- In some shops, they don’t add the sabja seeds. As it is good for health, I am going with it.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.
I waanna this jigarthanda now!!!! feel like travelling to chennai just for the sake of it
he he.. come over :-)
Perfect summer cooler. I am sure kiddo must have enjoyed!!
Thanks Veena.
despite substitutions still looks like a yummy treat
Thanks Chef.
That look s so refreshing, perfect for this summer..
:-) Yeah very true. Thanks Padma
Very interesting substitutions, Love the cool beverage.
Thanks Harini.
Wah Srividhya, such a cool recipe. Perfect recipe to beat the summer heat, and the LOOOOng straw is so amazing!
ha ha.. thankoooo
Ultimate Madurai famous jigarthanda, god i want those both glasses rite now.
:-) :-) Thanks a lot Priya.
That is a nice variation of jigarthanda. Looks so colourful…
Thanks a lot Gayathri.
Your Jigarthanda looks so perfect and delicious ,Vid…..
Thanks a lot Swapna.
Nice one Vidya, looks a bit like falooda, definitely to beat the heat
oh yeah absolutely. Thanks Jayashree
I love Jigarthanda and have it on every chance I get :) So far, I have had no luck finding badam pisin in Bangalore.. will have to look out for it in Chennai. This looks great, substitutes or original doesnt matter as long it is tastes great :)
Yeah me too. :-) In chennai you can get them in any naatumarundu kadai pa or check in Thaayar Diary in Mambalam station road.. Last time I want to buy but forgot completely. I agree with you and True that substitutes doesn’t matter. I always replace eggs in my baking and same with meat and stuff. Its just that for couple of cuisines I made up my mind ;-) I love Thai and my friends were so surprised when I suggested Thai for my baby shower. ;-) ;-) Same thing with food from Madurai. I need to come out of it. Thanks a lot
Excellent..and serving the drink with china grass and sabza will definitely make it more interesting..
Thanks a lot Vaishali. :-)
I’ve never heard of this! Your version looks a lot like falooda, which I absolutely love! I’m sure I would love the original recipe of this beverage, looking forward to it when you post it :)
Thanks a lot Freda. Yeah its pretty much like Falooda ;-) Will sure let you know when I post it.
Another refreshing jil jil jigarthanda recipe !! Your son’s straw is cool. ?
Thanks Usha
Same pinch, your version with those syrup and sabja seeds sound interesting, refreshing drink.
Same pinch back. ?? thanks nalini
Refreshing drink for summer! Delicious!
Thanks Nish.
I can only imagine the taste! Do I plan a visit to Madurai in summer only for this? :)
Yeah do plan..:-) Also some time soon there will chitirai tiruvizha in Meenakshi Amman Temple. Please do try this at home Aruna. Its pretty easy only
Srividhya, this is so interesting. Love all the substitutes you have used! I have everything in my pantry. I am tempted to make this now. Thanks for sharing the recipe.
Please do try sandhya. :-) Glad you glad liked it.
Just now saw Nalini’s version. Makes a great drink for the summer day and you have improvised the recipe with the available ingredients. Looks great.
BTW, where do you get nannari syrup in U.S.?
Thanks a lot Suma. Will send an email regarding your question.
Your version of Jigarthanda looks like another avatar of Falooda. So colorful and delicious.
oh yeah true.. ;-)
Sometimes you just have to make do with what you have . Pretty good with all the substitutions I would say . Looking forward to see this when you make with all the original ingredients .
Thanks a lot Rajani. Will surely let you know when I post the other one.
May I say it’s just slurpalicious :)))) I too don’t get nannari syrup and others : so ur substitutes work fine for me !! Bookmarked once more :))
Thanks a lot Kalyani. :-)
I have heard about …but never about how it looks,tastes or how to do it….looks very interesting…. Good share…
Please do try it out Bharani.. Thanks a lot.
Nice step by step pictures srividhya. And that straw looks so cute.
Thanks a lot Valli. ;-)
Never heard of it before but jigarthanda looks yummy:)
Thanks a lot Amara. Yeah its Madurai special..
Never heard of it before but it really looks a cool summer drink.Lovely
Thanks a lot Sapana. Yeah its a regional specific recipe. Its very popular in madurai and in south TN.
sounds like falooda…shame i missed having this in chennai…ur pictures are soothing n lovely
Thanks a lot pradnya and yeah its kind of similar to falooda. But the authentic ones have nannari syrup. Between its famous in South TN especially in Madurai. Not sure where you can find this in chennai.
Murugan Idli Shop outlets in Chennai serve very good Jigarthanda :)
Great. Thanks for the information. :-)
I have never heard of Jil Jil Jigarthanda before, but looking at the ingredients I so want to try this! Yummy!
It is one of the popular summer drink from Madurai Anu. It contains all the coolant required during summer. Thanks a lot and please do try it out.
Oh how lovely! I am from Madurai and this post is just bringing back memories..can’t wait for my holidays to visit! You have done a wonderful job with the Jigarthanda
Thanks a lot Lina and oh yeah the word madurai makes me nostalgic. Love it. Have the authentic one with nannari syrup also dont miss the sarbath. ;-)
Surez?