Gond Ka Sharbat | Gond Katira Recipe
Gond Katira, or Tragacanth Gum, is a natural, edible gum derived from the dried sap of various Middle Eastern legume species, and is commonly used in traditional Indian and Middle Eastern cuisines. In this post, I have shared one of my favorite Gond Katira Recipe that is perfect for summers. Gond Ka Sharbat is a simple, easy and cooling beverage made with this variety of gum crystals, also known as ‘Badam Pisin’ in South India.
About Gond Ka Sharbat
Many years back, my mother-in-law spoke to me about the Gond Ka Sharbat. At first, I thought it’s the same gond we use to make ladoo and that just like almonds, it turns cooling on soaking in water.
But then she clarified it is a different gond. The gond used to make Gond ke Laddu is warming and heaty and the one used to make sharbat or other summer beverages are cooling. Both come from different plants and have different properties too.
In the warm, bustling kitchens of North India, where traditional recipes are passed down through generations, Gond Ka Sharbat stands out as a refreshing and healthful summer drink that harnesses the natural cooling properties of Gond Katira.
This delightful beverage not only quenches thirst but also provides a soothing relief from the sweltering heat.
This Gond Katira Recipe is also commonly made in our household during the summers. I have shared the way it is made in our home. But there are many variations.
Gond Ka Sharbat is more than just a drink; it’s a traditional North Indian elixir that offers a refreshing escape from the heat while providing a host of health benefits.
The cooling properties of Gond Katira help to soothe the body, making it an ideal beverage during the hot summer months.
The subtle sweetness and the floral notes of the Rooh Afza along with the gond katira and milk, creates a harmonious blend of flavors that dance on your palate. The gelatinous texture of the Gond Katira adds a unique mouthfeel.
Whether served to guests at a festive gathering or enjoyed as a personal treat on a warm afternoon, this Gond Katira Recipe embodies the essence of North Indian hospitality and culinary tradition, inviting you to savor each cooling sip.
Few More Recipes With Gond Katira
I use Rooh Afza, milk and soaked gond katira all mixed together in this Gond Ka Sharbat. Rose syrup is also a good alternative to Rooh Afza.
Other times at home, a simple nimbu pani or Shikanji or the Nannari Sharbat is what I make with the Gond Katira. Another personal favorite Gond Katira Recipe of mine is the Madurai special Jigarthanda drink. You can also add it to the popular Mohabbat ka Sharbat drink.
In addition to this particular Gond Katira Recipe of Gond Ka Sharbat, here are some of the other Indian cooling beverages that you must try:
There are various ways you can include gond katira in your food. Use it as a substitute for jelly in desserts or add to everyday drinks.
Gond katira is tasteless. Thus, goes very well in any drink you add it to. The texture is similar to the texture of rice granules in a Phirni or similar to the vermicelli in Falooda.
How to make Gond Ka Sharbat
Preparation
1. Rinse and add 2 teaspoons edible gum crystals (gond katira) in a large bowl.
2. Add 2 cups water. Cover and allow to soak in water for 8 to 9 hours or overnight. If the size of the edible gum crystals are large, break them in a mortar-pestle to get smaller sizes.
3. Next day you will see the gum crystals increased in volume, bloomed and tuned 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 crystals in a strainer and keep aside.
You can also refrigerate it. If there are impurities, then rinse with water in strainer.
Make Gond Ka Sharbat
4. In each serving glass, take 3 to 4 tablespoons of the soaked gum crystals.
5. Add 2 to 3 tablespoons Rooh Afza.
You can also use rose syrup or Khus Syrup or Sandalwood Syrup.
6. Add chilled milk and ice cubes.
You can also add water instead of milk or half-half of both. You can even use almond milk instead.
7. Serve Gond Ka Sharbat straightaway.
You can add some chopped nuts, if you like. The remaining gum crystals can be refrigerated and used as required.
While drinking, the beverage has to be drunk and the bloomed gum crystals are eaten with a spoon.
Step by Step Photo Guide Above
Ingredients
- 2 teaspoons gond katira (also known as Tragacanth Gum in English and Badam Pisin in South India)
- 2 cups water
- 4 cups milk – cold
- 9 to 12 tablespoons Rooh Afza or rose syrup, add as required
- ice cubes – add as required, optional
Instructions
- Rinse and then add 2 teaspoons gond katira in a medium-sized bowl.Remember that just a few teaspoons of gond katira when soaked in water will give a bowl full of jelly like gum that has bloomed and increased in volume.
- 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.
- 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 using a fine mesh strainer and set aside. You can also refrigerate the soaked gond katira. If there are impurities then rinse with water in strainer to get rid of them.
- In a serving glass, take 3 to 4 tablespoons of soaked gond.
- Add 2 to 3 tablespoon of Rooh Afza. You can also use rose syrup or khus syrup or sandalwood syrup.
- Add chilled milk. You can also add water instead of milk or half-half of both.
- Add a few ice cubes if you like.
- Serve Gond ka Sharbat immediately. You can add some chopped nuts if you want. The remaining soaked and bloomed gond can be refrigerated and used as needed.
Dassana’s 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 plant based alternative.
Nutrition
Gond Katira Sharbat recipe from the archives was originally published on April 2017.
For how long can you refrigerate gond katira jelly.
Once soaked, gond katira jelly can be stored in the refrigerator for about 2 to 3 days in a covered container. Always use a clean spoon and discard if it develops any sour smell or slimy texture. It is best to soak only the quantity needed.
Very Good.
thank you.
super
nice done