2teaspoonsgond katira(also known as tragacanth in english and badam pisin in south india)
9 to 12tablespoonsrooh afzaor rose syrup, add as required
ice cubes- add as required (optional)
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.
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 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.
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. You can even use almond milk instead.
Add ice cubes.
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 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.