JIGARTHANDA Ingredients 4-5 edible almond gum resin (badam pisin) 2 tbsps dried nannari roots 8-10 cups full fat milk 3½ cups sugar Method 1. Take ½ cup water in a bowl. Add edible almond gum resin and set aside to soak for 6-8 hours. 2. Coarsely crush dried nannari roots and discard the hard stem pieces. Transfer in a large bowl. Add 3-4 cups water mix and set aside to soak for 6-8 hours. Strain the mixture through a muslin cloth. 3. Heat milk in a wide non-stick pan. Cook till it comes to a boil. 4. Meanwhile to make caramel syrup heat 2 cups sugar in a pan. Cook till the sugar melts and starts to caramelize. Once the sugar is completely melted and turns dark golden add ½ cup hot water. Cook for 2-3 minutes. Allow to cool completely. 5. Once the milk has come to a boil reduce the heat to low and continue to cook till the milk reduces to half while stirring in between. Scrape the sides of the pan. 6. Add ¾ of the cooled caramel syrup into the milk and mix well. 7. Switch the heat off transfer 3-4 cups of the mixture into a bowl and allow to cool completely. Transfer the remaining mixture into an air tight container cover with a lid and freeze for 6-8 hours. 8. To make nannari syrup heat the strained nannari mixture in another pan. Cook till it comes to a boil. Add remaining sugar and mix well. Cook till the sugar melts and the mixture thickens. Switch the heat off and allow the mixture to cool completely. 9. To make a potion add 1-2 tbsps of the soaked edible almond gum resin add 1-2 tbsps nannari syrup add a portion of the chilled reduced milk mixture and top it up with 1 scoop of the ice cream. Drizzle some sugar syrup on top. Serve immediately. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #SanjeevKapoor