Jigarthanda Milk

Instructions

Wash the almond gum and soak it in the 1 cup of water for 3 to 4 hours, or overnight, until it swells into a jelly. Store it in an airtight container in the fridge.

Wash and crush the sarsaparilla root, then add it to the 300 ml of boiling water in a saucepan. Lower the heat and simmer until the liquid has reduced by half. Stir in the 150 g of sugar and cook until the syrup reaches a one-string consistency, then cool it and store it in an airtight container.

For the ice cream, boil the 1 ½ L of milk, stirring constantly, until frothy, and collect the malai that forms. Beat the cream and stir it into the milk, lower the heat to medium-low, then stir in the ¼ cup of sugar until it dissolves. Add the khova, mix well and let it cool slightly.

Melt the 2 tbsp of sugar in a heavy-bottomed saucepan over low heat until it caramelizes. Carefully pour in the hot milk mixture, which will sizzle. If the caramel seizes, keep heating and it will slowly melt in.

Cool the mixture, pour it into an airtight container, cover with cling wrap and freeze for 4 to 5 hours. Once set, beat it well with a whisk or blender, repeating 3 to 4 times for a creamier result. Freeze again for 5 to 6 hours.

For the milk, simmer the 1 L of milk in a heavy-bottomed saucepan until thickened and reduced to half its volume. Collect the malai that forms and set it aside.

In another pan, gently heat the final ¼ cup of sugar until it melts and caramelizes. Stir the caramel into the milk until fully dissolved and the milk turns golden. Simmer for 10 minutes, then cool and refrigerate.

To serve, put 1 to 2 tbsp of soaked almond gum and 1 tbsp of sarsaparilla syrup in a tall glass. Fill the glass ¾ full with the chilled milk and add a scoop of the ice cream. Top with the reserved malai and serve immediately.