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Gond Katira Sherbet Recipe

Gond Katira Sherbet actually acts as a cooling agent and prevents heat stroke. I did suffer from heat stroke once and I took to drinking this religiously in the summer. The English name of Gond Katira is Tragacanth gum and is also known as Dragon gum. My childhood was happy and fun, summers more so when we played all day with our cousins. Those days, we lived in extreme heat conditions. We did not have the comfort of coolers or air conditioners to keep us cool. One had to find natural ways to beat the heat. We used to eat far too many mangoes and our skin used to break out into huge heat bumps. My mom used to be at her wit’s end and would come out with her own homemade concoctions to help us overcome the heat-related problems. After breakfast, we were given this Gond Katira Sherbet, which is a natural coolant. Gond Katira is a crystalline herb which is easily found in most Indian kitchens until a few decades ago. The present generation has never heard the name and would not really know much about it. But I wish they make lifestyle changes, eat and drink healthy like this sherbet. The Gond Katira or gum comes from a thorny shrub. The gum oozes naturally from the roots of the plant and from slits made on the stem. This is collected and when dried it forms crystals that look like precious stones. On soaking in water, it changes its appearance from being crystalline to becoming gooey like white jelly. It is tasteless and odourless and has a cooling effect.

  • Prep time:
  • 5-6 hours
  • cook time:
  • 5 minutes
  • serves:
  • 2

Ratings :

  • (1)

Details

Ratings

  • (1)

Vegetarian

Level : Easy

Cuisine : Indian

Course : Drinks

Allergy Information

  • - Can be allergic to a few people
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Recipe Notes

Gond katira can be blended with lemonades, juices, and milkshakes or used as a topping on ice-creams and kulfi.

Tags

  • Veg
  • #contest104
  • #Summercooler
Ingredients

Ingredients For Gond Katira Sherbet Recipe

Methods
  • 1. Take one spoon of Gond Katira and soak it overnight in a bowl of water. In the morning, you will see that it becomes like a white jelly and has fluffed in volume.
  • 2. Wash it with clean water 2-3 times to remove the impurities. Take a tall glass and add the jelly. Drizzle the Roohafza and stir.
  • 3. Dissolve the sugar in a little water and pour over the jelly. Now add the cold milk. Stir and top with ice cubes.
  • 4. Garnish with soaked slivers of almonds (optional) Serve chilled preferably have it with breakfast or between breakfast and lunch.
  • 5. It is a very delicious, refreshing drink which is invigorating and energising when you lack energy in summer
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