Jigarthanda by Chef Sanjyot Keer ❤️ Soaking Badam Pisin (GOND KATIRA) Ingredients: Badam pisin (almond gum/gond katira) 1 tbsp Water 1 cup Method: Soak badam pisin in room temperature water overnight. It will swell into a translucent jelly. Drain excess water before using. Caramel Basundi Ingredients: For Caramel Sugar 1 cup Water 1/2 cup Basundi Full-fat milk 2 litres Khoya 100 g, grated or crumbled Sugar 5 tbsp Caramel Fresh Cream 1/2 cup (for ice cream) Mehod: In a pan, dry melt 1 cup sugar over medium heat until amber caramel forms. Then carefully add water to deglaze the caramel, be very careful while adding the water, only add a few tablespoons at once, mix well, transfer into a bowl & set it aside. Pour milk into a heavy-bottomed kadhai & bring it to a boil. Lower the heat and simmer, stirring frequently and scraping the sides. Reduce to about 1.2 litres, this will take about 30-35 minutes. Then add khoya, 3/4 quantity of the prepared caramel, sugar, stir until fully dissolved. Simmer another 10–15 minutes. Turn off heat and allow the basundi to cool to room temperature. Remove about 1.5 cups of basundi into a separate bowl, add cream & stir vigorously to make a smooth mixture. Pour into an airtight container, cover it with cling wrap & freeze for 6–8 hours or overnight. The result should be a dense, malai-like frozen dessert. Place the basundi in the fridge once it comes down to room temperature & refrigerate it undisturbed overnight or at least 6–8 hours. The next day, gently lift and collect the malai (thick cream layer) that forms on the surface using a flat spoon. This step is optional, where you can add a spoonful of malai while assembling the drink. Keep this malai chilled until assembly. Final Assembly (Per Glass): Soaked badam pisin 1-2 tbsp Nannari syrup 1-2 tbsp (adjust to taste) Chilled caramel basundi 1/2 to 2/3 cup Malai layer 1 spoonful Jigarthanda ice cream 1 scoop Assembly: Add soaked badam pisin to a tall glass. Pour nannari syrup over it. Add crushed ice if using. Pour in the chilled basundi. Place a spoonful of malai gently on top. Finish with a scoop of jigarthanda ice cream. Serve immediately with a long spoon and straw.