Jigarthanda Recepi

Summer is here with 37-39 celcius. The heat is too much too handle and everyone looking for something cold to beat the flaming heat. Drinking plenty of warm water is advisable but once in awhile chilled beverage does all the wonders to give a instant relief from the heat. One of such drinks are Jigartanda originated from the southern part of India, Madurai.

The main ingredients in Jigartanda is the badam phisin or edible almond gum which is the substance secrete from the bark of almond tree. Badam phisin known for its cooling property making it ideal for a summer drinks. The soaked almond gum forms a transparent crystal clear jelly alike. Nanari cordial on the other hand, are good to fight heat stroke. With a scoop of vanilla ice cream here you have an ideal summer coolant to soothe your throat and full of medicinal goodness.

Ingredients

4-5 pieces badam phisin/almond gum
3 tbsp nannari cordial
2-3 tbsp granulated white sugar
4 cups full cream milk
2 scoops vanilla ice cream


Garnishing

Mixed candied fruits

Methods

In a medium bowl, soak badam phisin overnight with 1 1/2 cup of water. The soaked badam phisin will become a transparent jelly alike. Remove any impurities.

In a pan, boil milk and simmer until the milk reduce to half of its quantity. Turn off heat and add sugar. Stir until sugar completely dissolved. Cool to room temperature.

In a serving glass, add a tbsp of badam phisin, a tbsp of nanari cordial and milk.

Top with a scoop of vanilla ice cream and sprinkle with candied mixed fruits.

Serve immediately

Brown Sugar Paal Appam With Cardamom Milk

Been awhile i'm away from my laptop and blog. My recent vacation to India took most of my time but, no regret as i had a wonderful time with my little angels. We visited North India Delhi-Agra-Fatehpur Sikri and Jaipur. Opportunity to visit to one of the seven wonders of the world are simply amazing. There are no words to describe the beauty of the ever famous Taj Mahal. It was a magnificent view that i would keep safe in my memory. Okok enough of my vacation story and here i am back to my routine. Sorry for being away for quite sometimes. I'm sharing recipe for sweet paal appam today.

Paal appam are our regular Sunday breakfast loves by everyone in our household. I will be busy from early morning till brunch swirling appam in my humble kitchen. The kids in the family will have their appam anytime as they wish...sometimes while i'm busy preparing for lunch, there will be request for some hot piping appam and that's how much my family are crazy about this delicious,spongy appam. Kids love the sweet and caramel taste of brown sugar in the centre of the appam. As for me, i love my appam crispy with slightly browned edges. I served paal appam with cardamom infused coconut milk. Love the sweet smell of cardamom in a thick coconut milk and it goes really well with the appam.

Ingredients

1 cup raw rice/pacharisi
1 cup fresh thick coconut milk
1 fistful cooked rice
1/2 tsp baking soda
2 tbsp granulated white sugar
Pinch of salt
Water as needed

For Topping

2-3 tbsp soft brown sugar

For Coconut Milk

2 cups thick coconut milk
3-4 cardamom pods
2-3  tbsp granulated white sugar
Salt to taste


Methods


Wash and soak  raw rice for 3-4 hours or overnight.

Drain water and add into a blender. Add cooked rice and enough water. Grind until smooth .

Pour into a deep large pot, add salt,sugar and baking soda. Mix well to combined.

Cover with lid and let it sit overnight for fermenting.

When the batter has risen, add coconut milk and stir well.

Over a medium heat, heat appam pan and pour a ladle full of batter. Swirl the pan to form a round shape.

The remaining batter shall settle in the centre to form a little bumpy texture.

Cover and cook on medium low heat.

Sprinkle 1/4 tsp brown sugar in the centre of the appam. Cook for 3-4 minutes or till the edges slightly golden.

Remove from pan and continue with the remaining batter.

For The Coconut Milk

In a bowl, mix coconut milk,sugar,salt and crushed cardamom pods.

Stir until sugar completely dissolved.

Serve with hot appam