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Friday, March 21, 2014

jigarthanda recipe

I have to first admit that I have never tasted jigarthanda before, though I really wanted to. I every time stare at the Jigarthanda picture in Murugan Idli shop, but never tried it. I will surely try soon as I want to try it in a restaurant too. After I tried few days back, I am really liking its rich taste. I have never tried falooda too, some people say this is also tastes similar to that. Since I am a great great fan of nanaari sarbath, I always buy and stock the sharbat bottle and have it now and then with lemon squeezed to it. I really love it. I have never liked the flavor as a kid, but now totally changed. I love to have it chilled with loads of ice cubes, a pinch of salt and lemon squeezed to it. Thats nannari shebat I have usually. I always wondered if we could use this syrup in any other ways. But had no idea until I saw the recipe in CFG. I referred Pavithra’s blog too for the basic idea. I enjoyed this drink to the core, I am sure this will be your favorite too if you try. Its body coolant too with the nanaari syrup and the agar agar. I  know there are lots of variations in the recipe, but here’s mine.
Jil jil jigarthanda

Jigarthanda recipe

Recipe Cuisine: Indian  |  Recipe Category: Drinks
Prep Time: 30 mins    |  Cook time: 30 mins    Serves: 2


Milk - 3 cup

Nannari sharbat syrup (Sarasaparilla root syrup) - 4 tblsp

Agar agar/ China grass - 1/2 tsp

Ice cream - 2 scoops

Tutti frutti (optional) - 1 tblsp


  1. Boil milk and reduce it to 1 & 1/2 cups, that is boil until the volume is reduced to half. Cool down and keep refrigerated until use.
  2. 1-boil-milk
  3. Heat water until its warm and add china grass to it, dissolve it completely. Mix well and cool down, keep in fridge for 30 mins. (Or prepare jelly as per the package instructions)
  4. 2-prepare-jelly
  5. At the time of serving, take out the set jelly and in the serving glasses, add 2 tablespoon of the jelly.
  6. 3-place
  7. Add nannari syrup in each glass, followed by the chilled thick milk.
  8. 4-syrup
  9. Lastly scoop ice cream to each on top. Garnish with tutti frutti if you like it.
  10. 5-scoop


    • You can use any colour of china grass, I preferred white, but mine is flavored. Vanilla flavored.
    • You can replace nannari syrup with rose flavored syrup too.
    • You can replace agar agar with badam pisin.
    • Any rich ice cream that can go with this can be used.

Mix and drink the Jil Jil Jigarthanda. Yummy, rich drink that cools your soul too!


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  1. I do not like jigarthanda, just because it has thing jelly and some seeds , (i meant the actual one)but yours look quiet different, i must try .

  2. very good pics.... feel like having the jigarthanda now...

  3. OMG!! from yesterday am sure you are reading my mind!! I wanted to do vadams, you posted one, I wanted this Jigar thanda and here it comes!! never had in my life!! but heard so much...amazing as usual.

  4. so tempting... you version looks yum...I love the murgan idli kada one also.. It is most frequently ordered dish when I do visit them

  5. Raks, the real jigardhanda has kadal paasi which is different from china grass. Its tastes totally different and very nutritios too. China grass actually badly fakes the real one. If u could get the kadal paasi and try it. u'll never forget the taste. Also Vanila essence is the right one as nannari also deviates the taste.

  6. what is Nannari sharbat syrup ..where can i get it?

  7. Whr wl we get china grass

  8. Its very tempting..... actually this is famous in Madurai....

  9. This is do different one and sure am gonna try. This one

  10. I once saw this jigarthanda in a cookery show, I wanted to try this when I came to chennai but couldn't find it anywhere. Thanks for sharing dear... Bookmarked....

  11. wow nice ice cold recipe for this summer.Yes there are many variations to jigarthanda,it differs from place to place .yours looks unique and yummy .

  12. Wow, this method sounds easy! Can you tell me the water quantity to be added to China grass?

  13. Thanks Raks for giving an easier version as we may not get Badam pisin.i once saw it in a departmental store in Thanjavur.Till my next visit there i can use this method .Also can you tell what are the three chutneys they serve with idli in Murugan idli kadai.

  14. Quite interesting recipe...i have heard a lot about jigarthanda shops at Madurai but never had a chance to taste the same...the secret ingredient is badam pisin and home made icecream. Yours look coooool....

  15. Its very famous in madurai and also the nannari :-) I miss them both


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