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gond ka sharbat recipe, how to make gond sherbet recipe | indian beverages

gond ka sharbat recipe with step by step photos – a summer cooling drink is this gond ka sharbat. the gond used here is katira gond which has cooling properties and is an edible gum. katira gond is also known as tragacanth in english and badam pisin in south india. read more about gond katira here on wikipedia.

some years back my mother in law has told me about gond ka sherbet. at first i thought its the same gond we use to make ladoos and that just like almonds it would become cooling on soaking in water. but then she clarified it is a different gond. whereas the gond used to make ladoos is warming and heaty. the gond used to make sherbets is cooling. both come from different plants and both have different properties.

she told me to buy this special gond and use it in drinks and sherbets during summers. i did ask some ayurvedic shops then, but they did not have katira gond. finally this year i managed to get katira gond online on amazon.in.

gond ka sherbet is a drink which was made commonly in our household during the summers. she would prepare this in the very hot north indian summers for the whole family. i am sharing the method the way it is made in our home, but there are many variations.

we use rooh afza, milk and the soaked katira gond all mixed together. you can even use rose syrup instead of rooh afza. sometimes i make a simple nimbu sherbet or shikanji with gond katira and at times nannari sharbat with it. i have also made the madurai special jigarthanda on a few occasions this year. jigarthanda drink does use gond katira as one if its essential ingredient.

few more cooling beverages made in india are neer mor, panakam, thandai, chaas, kokum sherbet, bel ka sherbet, aam ka panna and sattu drink.

there are various ways you can include gond katira in your food. you can use it as a substitute of jelly in desserts. then you can also add it to everyday drinks. gond katira is tasteless. thus it goes very well in any drinks you add it. it takes on the flavor of that drink. the texture is akin to the texture of rice granules in a phirni or similar to falooda.

small is too much if you use gond katira. just a few teaspoons of gond katira when soaked in water will give a bowl of jelly like gond. this edible gum soaks all the water and blooms like anything. so you get a jelly like soaked gond after soaking it for some hours or overnight.

if you are looking for more indian drinks then do check dry fruits milkshakecold coffeemango mastani, mango lassi, piyush, raw mango panna and sweet lassi recipe.

gond sherbet recipe card below:

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gond sharbat recipe
prep time
5 mins
total time
5 mins
 

gond ka sharbat recipe - a summer cooling drink. the gond used here is katira gond which has cooling properties.

course: Beverages
cuisine: north indian
servings: 4
author: dassana amit
ingredients (1 cup = 250 ml)
  • 2 teaspoons gond katira (also known as tragacanth in english and badam pisin in south india)
  • 2 cups water
  • 4 cups chilled milk
  • 9 to 12 tablespoons rooh afza or rose syrup, add as required
  • ice cubes - add as required (OPTIONAL)
how to make recipe
  1. rinse and then add 2 teaspoons gond katira in a large bowl. remember that just a few teaspoons of gond katira when soaked in water will give a bowl full of jelly like gond.

  2. add 2 cups water. cover and allow gond katira to soak in water overnight or for 8 to 9 hours. if the size of the edible gums are large, then break them in a mortar-pestle to get smaller sizes.

  3. the next day you will see the gond katira increases in volume, blooms and become jelly like. after soaking, if it becomes too tightened up then you can add some more water. strain the extra water from the soaked edible gum in a strainer and keep aside. you can also refrigerate the soaked gond katira. if there are impurities then rinse with water in strainer to get rid of them.

  4. in a serving glass, take 3 to 4 tablespoons of soaked gond.

  5. add 2 to 3 tablespoon of rooh afza. you can also use rose syrup or khus syrup or sandalwood syrup.

  6. add chilled milk. you can also add water instead of milk or half-half of both. you can even use almond milk instead.

  7. add ice cubes.

  8. serve gond ka sherbet immediately. you can add some chopped dry fruits if you want. the remaining gond can be refrigerated and used as required.

recipe notes
  • recipe can be doubled
  • instead of rooh afza you can use rose syrup, khus syrup, sandalwood syrup, lemon squash or any fruit based syrup or squash. 
  • almond milk can be used as a dairy free alternative. 


how to make gond sherbet recipe:

1. rinse and then add 2 teaspoons gond katira in a large bowl.

2. add 2 cups water. cover and allow gond katira to soak in water overnight or for 8 to 9 hours. if the size of the edible gums are large, then break them in a mortar-pestle to get smaller sizes.

3. the next day you will see the gond katira increases in volume, blooms and become jelly like. after soaking, if it becomes too tightened up then you can add some more water. strain the extra water from the soaked edible gum in a strainer and keep aside. you can also refrigerate the soaked gond katira. if there are impurities then rinse with water in strainer to get rid of them.

4. in a serving glass, take 3 to 4 tablespoons of soaked gond katira.

5. add 2 to 3 tablespoon of rooh afza. you can also use rose syrup or khus syrup or sandalwood syrup.

6. add chilled milk. you can also add water instead of milk or half-half of both. you can even use almond milk instead. add ice cubes.

7. serve gond ka sherbet immediately with a spoon. you can add some chopped dry fruits if you want. the remaining gond can be refrigerated and used as required. while drinking, the beverage drink has to be served and the bloomed gond katira is had with a spoon.




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