Badam Pisin and Rose Cooler

I had posted the recipe for the Madurai favourite – Jigarthanda last year where I used Badam Pisin as one of the main ingredients!Just to remind,Badam Pisin is a gum obtained from the bark of the Almond Tree.It is hard and raw but when soaked for 4 – 5 hours,turns into a jelly which is beautifully cooling and healing in the blazing summers of India.

Badam Pisin…

For more information,refer to the Jigarthanda recipe :

http://thefoodsamaritan.com/jigarthandajil-jil-jigarthanda-madurai-special-summer-cooler/

This time I teamed it up with a Rose syrup and slightly thickened milk and served it chilled for a sensational summer cooler!The output was a milky,sweet,creamy and cooling beverage which was teamed up with a fruit salad!It made a great dinner option which was not heavy,healthy,cooling and healing and which left us pleasantly surprised at the happiness it bought us!

You can use any syrup to substitute the Rose Syrup I used.Choose from Khus,Sandal,Kewra or any Nut Syrups.Remember that the Badam Pisin is very delicate and one dense syrup which teams well with milk without being too heavy can be used!You can add dry fruits if you want to make it richer or soaked Sabja/Tookmaria seeds for a Falooda style option,but I prefer a very simple and easy recipe to have this awesome cooler!

Let us make it now!

Preparation Time : 2 hours

Chilling time : 6 hours

Makes : 3 servings

INGREDIENTS

1 litre full cream milk

2 tbsp sugar

1 tbsp Badam Pisin – soaked in water for 4 – 5 hours

4 tbsp Rose Syrup/any syrup of preference

METHOD

Prepare the Milks :

Halve the milk into 2 saucepans into 2 equal portions of 500 ml each.Place both the saucepans on heat and reduce one to 3/4 of the original quantity (which we will call Milk 1) and the other to 1/4 of the original quantity(which we will call Milk 2).Cool to room temperature and chill in the refrigerator for 1 hour.

Assemble the beverage :

The Badam Pisin would have swollen to about 4 tbsp of the total quantity by now.