Preparation Method

• Boil milk with sugar until it reduces to half the consistency.
• Remove from fire.
• Add sugar and stir well.
• Allow it cool and refrigerate it.
• Soak the almond gum in water overnight.
• Soak the china grass in two cups of water for ten minutes.
• Heat the china grass water in a low flame until it dissolves completely.
• Transfer it to another bowl and refrigerate.
• When it becomes cold, scrape it.
• Serve in a tall glass with one and half teaspoon of nanari sharboot, few amount of almond gum, scraped china frass, rosw syrup, two table spoon of milk and above all place a scoop of vanilla ice cream.
• Make such jigarthandas with rest of the milk and serve chilled.