Jigarthanda Milk
This dish builds badam pisin (almond gum), indian sarsaparilla (nannari) syrup and khova (khoya), grated into a proper meal you can have ready in about 60 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for pan and saucepan. At easy difficulty across 6 steps, it's a good one for a busy evening.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm badam pisin, indian sarsaparilla syrup, khova from the ingredient list, so we make no dietary claim for this recipe.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Soak the badam pisin in the water for at least 6 hours or overnight, during which it will swell into a soft, jelly-like mass. Break it up gently with a spoon and keep it chilled.
- Pour the milk into a heavy-based pan and bring to a gentle boil, then lower the heat and simmer, stirring often, for about 20 minutes until it reduces and thickens slightly.
- Stir in the sugar and grated khova and keep cooking for a further 5 minutes until both have dissolved and the milk is creamy. Add the cardamom powder, then remove from the heat and cool completely before chilling in the fridge.
- To assemble each glass, spoon in a generous layer of the soaked badam pisin jelly at the bottom.
- Drizzle a tablespoon of the nannari sarsaparilla syrup over the jelly so it pools and streaks down the sides.
- Pour the chilled sweetened milk over the top, leaving a little room at the rim, and finish with a swirl of fresh cream. Serve very cold, stirring lightly just before drinking.
You'll use: Pan · Saucepan
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Jigarthanda Milk take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Jigarthanda Milk suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Jigarthanda Milk is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Jigarthanda drink.jpg by Sowmiyachandru, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.