First rinse and then take 2 teaspoons badam pisin (katira gond or almond gum) in a Large bowl.
Add 2 cups water.
Cover and let the badam pisin soak in water overnight or for 8 to 9 hours.
The next day you will see the badam pisin increases in volume, blooms and become jelly like. Strain the extra water from the soaked badam pisin in a strainer and keep aside. You can also refrigerate the soaked badam pisin.
making jigarthanda drink
Now in another bowl or a small pan, take 4 tablespoons condensed milk.
Add 2 cups chilled milk. With a spoon or wired whisk mix very well. Keep aside or keep in the fridge.
In a glass add 2 to 3 tablespoons of soaked almond gum or badam pisin.
Add 2 to 3 teaspoons of nannari syrup.
Then add 1 cup of the condensed milk and milk mixture.
Add 1 scoop of vanilla ice cream or dry fruits or pista ice cream or glazed cherries.
Drizzle some nannari syup from the top. You can also add some dry fruits or tutti frutti.
Serve jigarthanda drink immediately.
Recipe is only for 2 servings. You can easily increase the proportions.
You can add less or more of the ingredients as per your choice.
Instead of nannari syrup, you can use rose syrup or rooh afza.
Instead of condensed milk, you can use basundi or rabri.
For a dairy free version, use almond milk, sugar and a vegan ice cream.
After soaking, if it becomes too tightened up then you can add some more water.