Jil Jil Jigarthanda

Jil Jil Jigarthanda is a cool drink,known to be originated from Madurai, Tamil Nadu state of India.  Although this is a popular drink in Madurai,  this can be found allover Tamil Nadu. I have also come across different flavours in different places.  Some have a malai taste along with jelly and ice cream.  The common one must be with rose flavour,badam pisin  and ice cream.

Badam pisin is a type of edible gum which looks like a little stone or rock.  This is known to be a natural coolant for our body.  This is consumed a lot during summer here in India.  Badam pisin, the jelly like substace is generally used along with Nannari sherbet,jigarthanda or any other cool drink.

Ingredients:
Milk-1/2 litre
Sugar- 3 tbsp
Rose syrup- 3 to 4 drops
Badam pisin- 3 to 4 pieces
Ice cream- 4 scoops( vanilla or kulfi flavours)

Method:

Soak the badam pisin in a glass of water for overnight.  Badam pisin absorbs all the water and it looks like a jelly .  |Add some  more water to it and leave it in the refrigerator until you use it.
Now boil the milk along with 1/4 litre water, continue boiling it until reduces to half.  Take off from heat.  Let it cool down completely.  Add rose syrup and sugar,mix it well until the sugar dissolves completely. Refrigerate for minimum of 4 to 5 hours before serving.  Just before serving, take a tall glass, add a spoonful of badampisin in the bottom, pour the rosemilk,stir well and top it up with the ice cream.

Note:
Increase or decrease the amount of sugar according to your taste.  Please don't add the badam pisin along with the milk and store it in the refrigerator, badam pisin will absorb all the liquid.

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Mint Tea With Semolina Syrup Cake

Mint Tea is very light and refreshing with the flavour of fresh mint leaves and some tea, this is something very good to have after a heavy meal or any time of the day to make you feel fresh.

Serves 2
Ingredients:
Fresh mint leaves - 4 to 5
Water-1 cup
Honey or Sugar according to your taste.
Tea bag-1
Method:
It is best to use a kettle for this tea to extract the maximum amount of flavours from mint in a less time, but you can also use a normal which will take a bit longer time. Wash the mint leaves and boil it with the water in the kettle. The water will turn almost greenish, now just dip the tea bag, to give a reddish colour and take it out immediately. Serve the tea with honey or sugar according to your taste.

Semolina Syrup Cake:
This is nothing but Basboosa or reveni made with coarse semolina. I was actually trying to make basboosa, but I made with coarse semolina which gave it a different texture so I dint want to give the name of traditional Basboosa and it became semolina syrup cake.
Ingredients:
Coarse Semolina- 2 cups
Sugar-1 cup
Butter-100 g
Eggs-2
Baking powder- 1 tbsp
Almonds- 10 to 12
For the syrup:
Sugar- 1 cup
Honey-1 cup
Rose water- 1/2 tsp
Lemon juice- juice of 1/2 a lemon
Method:
Preheat the oven to 180 degree Celsius. Cream the butter and sugar. Add the eggs and beat well. Then add the semolina and baking powder and mix well. Pour it into a greased and lined square cake tin. Place the almonds on top.  Bake it for 20 to 25 minutes until well risen and slightly brown on top.
Meanwhile prepare the syrup, add 1 cup of water to the sugar and honey, heat it in medium to low heat. When the sugar gets completely dissolved bring it boil for 10 minutes until it becomes syrupy. Finally add the essence and lemon juice. When the cake is cooked, pour the syrup over the hot cake. Cut into slices and leave it in the tin to cool down completely and to absorb all the syrup.
Serve with Mint Tea.
This recipe goes to joy from fasting to feasting.

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Almond and Carrot Milk

Serves 2
Ingredients:
Carrot- 2 medium sized pureed
Milk-1/2 litre
Ground Almonds with skin- 1 tbsp
Honey or agave syrup- 2 tbsp( If using sugar, use 1/4 cup of sugar)
Cardamom crushed- 2
Method:
Mix together all the ingredients and let it boil for few minutes untils everything gets mix well. Boil for about 10 minutes. Take it off from heat. Let it cool down completely. Refrigerate and serve.
 This recipe goes to Joy from fasting to feasting, Dish starts with A.

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