Soak Badam Pisin/Almond Resin in enough water for 1-2 hours.
It expands in size and becomes jelly like. Put it in airtight container in the fridge until it is ready to use.
How to make Bhai Ice Cream or Jigarthanda Ice Cream –
Bring the milk to boil, keep stirring it continuously until it is frothy.
Add fresh cream to it and mix it well. Set the flame on low heat.
Next add sugar and stir it until it is completely dissolved.
Add unsweetened khova/milk solids and mix it well. Remove from heat.
Now in another heavy bottom pan add 2 tbsp sugar and heat it on low flame. Don’t add any water.
After 3-4 mins, the sugar starts melting. Continue to heat it on low flame.
After a few more minutes, all sugar melts. It starts to turn golden.
Now in a next minute or two, it turns deep golden. Remove from heat at this point. Taking it any further might turn it really bitter.
Quickly add it to the prepared ice cream base. It will sizzle, so be a little cautious. If the caramel settles at the bottom, don’t worry – it will melt in.
Once cooled down, pour it into an airtight container or an aluminum tray, cover it with cling wrap. Freeze for 4-5 hours.
Once it sets, beat it well either using a whisk or in a blender. The more you do this, more creamier the ice cream will be. Set this in freezer until it is needed.
How to make Jigarthanda Doodh –
Boil the milk in a thick bottomed vessel on low flame. Continue to cook it scraping the edges of pan, until it’s thick and reduces in volume. For a rich version, you can reduce it to half the volume. I reduced it to 3/4th the original quantity.
Prepare caramel using the same method as above with 1/4 cup of sugar. Increase the quantity of sugar for a sweeter version. Pour the caramel into the milk. Mix it in.
Add condensed milk and stir it well. Remove the milk from heat. Store in fridge until it is needed.
How to set Jigarthanda –
To set the Jigarthanda, take all the required ingredients – tall glasses, badam pisin, jigarthanda doodh, jigarthanda ice cream and nannari syrup.
First, start by adding 1-2 tbsp of badam pisin. Next add 1 tbsp of nannari syrup. Pour the prepared jigarthanda doodh. Finally add one scoop of jigarthanda ice cream. Serve immediately! 🙂