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.
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.
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.