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Jigarthanda

Servings - 2

INGREDIENTS
Sugar - 120 grams
Water - 80 milliliters
Milk - 500 milliliters
Khoa - 90 grams
Sugar - 40 grams
Fresh cream - 50 grams
Soaked edible gum - 80 grams
Nannari Sharbat - 50 grams

PREPARATION
1. Add 120 grams sugar to a pan and stir continuously until it caramelises.
2. Add 80 milliliters water and stir continuously until the mixture thickens. Remove from heat and keep aside.
3. In a skillet, add 500 milliliters milk, stir, and bring to a boil. Add 90 grams khoa and 40 grams sugar. Stir well and cook for 5–7 minutes.
4. Add 80 grams the prepared caramel to the milk mixture and mix well. Remove from the heat.
5. Pour the mixture into a bowl, add 50 grams fresh cream, and whisk well to combine. Separate 300 milliliters of the mixture into another bowl, cover with cling wrap, and freeze for 5–6 hours. Refrigerate the remaining mixture for 3–4 hours.
6. In a serving glass, add some soaked edible gum, nannari sharbat, and the chilled milk mixture. Top with some caramelised milk malai.
7. Scoop the prepared ice cream on top and garnish with the prepared caramel.
8. Serve chilled.



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