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| Main ingredients | Almond resin gum (badam pisin), Dried nannari roots, Sugar, Full fat milk |
| Cuisine | Tamil Nadu |
| Course | Beverage |
| Prep time | 7-8 hours |
| Cook time | 50-55 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 4-5 edible almond gum resin (badam pisin)
- 2 tablespoons dried nannari roots (sarsaparilla)
- 1¾ cups sugar
- 4-5 cups full fat milk
Method
- Take ½ cup water in a bowl, add edible almond gum resin and set aside to soak for 6-8 hours.
- Coarsely crush dried nannari roots and discard the hard stem pieces. Transfer into 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 kept over a sieve.
- 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.
- Heat milk in a wide non-stick pan. Cook till it comes to a boil. Once the milk has come to a boil, add ¾ of the cooled caramel syrup and mix well.
- Reduce the heat to low and continue to cook, stirring in between, till the milk reduces to half. Scrape the sides of the pan.
- Switch the heat off, reserve some 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.
- 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 little. Switch the heat off and allow the mixture to cool completely.
- To make 1 portion, add 1-2 tablespoons of the soaked edible almond gum resin into a glass, add 1-2 tablespoons nannari syrup, add a portion of the reduced milk mixture and mix well. Top it up with 1 scoop of the ice cream. Drizzle some caramel syrup on top. Serve immediately.
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