Gond Katira Summer Beverage
A few teaspoons of gond katira, when immersed in water, transform into a jelly-like substance. This edible gum absorbs the water and expands significantly, resulting in a gelatinous texture after soaking for several hours or overnight. We typically combine rooh afza, milk, and the rehydrated katira gond for a refreshing drink. Alternatively, rose syrup can be used in place of rooh afza. Occasionally, I prepare a simple nimbu pani or shikanji with gond katira, and at other times, I opt for nannari sarbath. Gond ka sharbat is a traditional drink that was frequently made in our household during the summer months. My mother would whip this up for the entire family during the sweltering North Indian summers. I?m sharing the method as it is prepared in our home, though there are numerous variations to explore.
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