JIGARTHANDA

Active ingredients

4-5 edible almond gum resin (badam pisin).
2 tbsps dried nannari roots.
8-10 cups full fat milk.
3 1/2 cups sugar.

Technique.

1. Take 1/2 cup water in a bowl. Include edible almond gum resin and set aside to soak for 6-8 hours.
2. Coarsely crush dried nannari roots and dispose of the difficult stem pieces. Transfer in a large bowl. Include 3-4 cups water, mix and reserved to soak for 6-8 hours. Strain the mix through a muslin fabric.
3. Heat milk in a wide non-stick pan. Cook till it concerns a boil.
4. Meanwhile, to make caramel syrup, heat 2 cups sugar in a pan. Cook till the sugar melts and begins to caramelize. When the sugar is totally melted and turns dark golden, include 1/2 cup hot water. Cook for 2-3 minutes. Allow to cool totally.
5. When the milk has actually pertained to a boil, lower the heat to low and continue to prepare till the milk decreases to half while stirring in between. Scrape the sides of the pan.
6. Add 3/4 of the cooled caramel syrup into the milk and mix well.
7. Change the heat off, transfer 3-4 cups of the mixture into a bowl and enable to cool entirely. Transfer the remaining mix into an air tight container, cover with a cover and freeze for 6-8 hours.
8. To make nannari syrup, heat the strained nannari mix in another pan. Prepare till it pertains to a boil. Add remaining sugar and blend well. Cook till the sugar melts and the mixture thickens. Change the heat off and allow the mixture to cool totally.
9. To make a potion, include 1-2 tbsps of the drenched edible almond gum resin, add 1-2 tablespoons nannari syrup, add a part of the cooled reduced milk mix, and leading it up with 1 scoop of the ice cream. Drizzle some sugar syrup on top. Serve right away.

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#SanjeevKapoor.