Gond katira sharbat – a healthy refreshing natural summer drink
Gond Katira, also known as Tragacanth gum, is a natural, edible gum obtained from the sap of certain plants. When you soak it in enough water, it absorbs the liquid and swells into a transparent, jelly-like substance that resembles shaved ice. Once fully hydrated, it becomes colorless, odorless, and almost tasteless.
Its neutral taste and texture make it easy to mix into both thick and liquid foods and beverages without affecting their flavor. People across the Middle East and South Asia have traditionally used Gond Katira, especially during the summer, as a natural body coolant and a source of dietary fiber. It have anti inflammatory properties and is very hydrating in summer .It is commonly added to refreshing drinks, desserts, and other beverages to enhance their texture and cooling effect.
It can be mixed in water , milk, curd or any juice of your choice. For sweetness you can add sugar, Mishri, jaggery or honey.
It is also rich in fiber so good for digestion. This Gum Tragacanth is popular as Badam Pisin in Southern India and is the key ingredient in the famous Jigar thanda drink, Nannari sharbath and Badam Pisin Milk
Difference between Gond Katira and Babbol ki Gond
There are two commonly used types of gond in India: Gond Katira and Babool ki Gond. Although both are called gond, they are completely different. They come from different plants and have different properties, traditional uses, and taseer (heating or cooling effect).
Babool ki Gond, commonly known as laddoo wali gond, is used to make traditional winter laddoos. According to traditional beliefs, it has a hot taseer, making it suitable for consumption during the winter months. People also use it to prepare special laddoos for new mothers after childbirth. Babool ki gond has a brownish, shiny appearance. When you soak it in water, it dissolves instead of swelling.
Gond Katira, on the other hand, has a dull white appearance with no shine. According to traditional beliefs, it has a cooling taseer and is commonly consumed during the summer. When soaked overnight in water, it absorbs a large amount of water and swells into a translucent, jelly-like substance that resembles crushed ice.
Although both products are called gond, they are not interchangeable. They differ in their source, appearance, traditional properties, and the way they behave when soaked in water.
Sabja Seed ( basil seeds )and Chia seeds both are different , for making Gond katira sharbat use sabja seeds as sabja seeds are also cooling for the body
Different Usages of Gond Katira-
- I have used gond katira to make this neebu paani /shikanji but you can also add this in rooh afza milk
- Can add in salted butter milk, sweet lassi , Mango shake and make it more healthy and refreshing
- In southern India they make refreshing Jigar thanda and Nannari sharbat with it.
- You can add this in aam panna, kokum sharbat, lemonade, Lemon soda etc.
How To Make Gond Katira Sharbat-
- Wash and soak few gond katira crystal overnight in a glass of water.
- Soak sabja seeds in water, they will swell up in 10-15 minutes.
- In a glass or water add sugar and lemon juice as per your taste to make shikanji, I added 2 tbsp sugar and 1.5 tbsp lemon juice per glass.
- In the serving glass add 2 tbsp gond katira, 1 tbsp sabja seeds, 1 lemon slice , few ice cubes, 1.5 tbsp rooh afza and add the neembu paani in it , garnish with mint leaves ,mix well and enjoy.
OR
- Use chilled milk instead of neebu paani and and make gond katira Milk shake
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Gond Katira Sharbat | Gond Katira Shikanji
Gond katira sharbat - a healthy refreshing natural summer drink
Ingredients
- 1 tbsp Gond katira
- 1 tbsp Basil Seeds/ Sabja Seeds
- 2.5 tbsp Rooh Afza
- 2 glass Water / Paani
- 2.5 tbsp Sugar / Chini
- 2.5 tbsp Lemon Juice / Nimbu Ka Ras
- few Mint leaves
- few ice cubes
Instructions
- Wash and soak gond katira in half bowl water and keep covered over night.
- Add basil seeds in some water and soak for 10 minutes.
- Add sugar and lemon juice in water and mix well
- In The serving glass add 2 tbsp of soaked gond katira, 1 tbsp sabji seeds, rooh afza and few ice cubes.
- Now add neebu panni in the glass ans tir ro mix.
- Garnish with few mint leaves and enjoy.
Notes
- You can refrigerate the soaked gond katira and sabja seeds for 3-4 days and use when needed.
- You can make it without adding roohafza or can use rose syrup or khus syrup
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