Madurai’s iconic summer cooler, jigarthanda, is a sip away from global fame. An application has been filed with the GI Registry in Chennai seeking a Geographical Indication (GI) tag for Madurai jigarthanda, a milk-based delicacy synonymous with the temple city.
The application has been jointly submitted by Madurai Famous Jigarthanda Association and Tamil Nadu State Council for Science and Technology. From pushcart beginnings to cult status, Madurai jigarthanda has enthralled people for decades.
Madurai jigarthanda traces its roots back to the 1970s, when founder Sheikh Abdul Kadhar joined his family’s humble pushcart business in the city. The business gradually evolved into a small shop near Vilakkuthoon in 1977 and continues to thrive even today. The shop serves thousands of glasses of this drink each day.
According to details in the GI filing, the jigarthanda business is now managed by P.S. Beer Mohammed & Brothers. The preparation process spans over three days. The beverage is prepared using a unique almond gum, sarsaparilla root syrup, sugar, and ice cream.
The milk for preparing jigarthanda is sourced within Madurai in region like Elumalai in Peraiyur taluk, Alanganallur in Vadipatti taluk, and Palamedu. The almond gum is soaked in water for 24 hours to achieve optimal swelling and soft texture. Meanwhile, nannari root, sugar, and water are simmered over a traditional wood fire for an entire day, allowing a slow decoction that deepens both flavour and aroma. Palkova ice cream is churned with condensed milk to enhance its richness.
