Gond Katira, also known as tragacanth gum or gum tragacanth, is a natural thickener and emulsifier that is derived from the sap of certain species of shrubs. It is commonly used in Indian and Middle Eastern cuisine, particularly in sweet and cold dishes.
One way to use Gond Katira in a curd lassi is to first soak a small amount of the gum in water for a few minutes to soften it. Then, add it to the curd and sugar mixture before blending it with water or milk to create a thicker and creamier texture. Some people also add Gond Katira to the curd lassi in the form of a syrup by boiling it in sugar and water and then adding to the curd mixture.
It is important to note that Gond Katira should be used in small amounts as it can have a laxative effect if consumed in large quantities. Also, it’s always best to consult with a doctor before consuming it if you have any health issues.
Gond Katira can also be added to other sweet dishes such as kulfi, falooda, and sweet lassi to thicken and stabilize the mixture. It can also be used as a thickener in savory dishes like gravies and curries.
In addition to its thickening properties, Gond Katira is also known for its hydrating properties. It is rich in natural sugars, minerals, and vitamins that make it a great ingredient for skin and hair care. It is commonly used in Ayurvedic and traditional medicine as a natural remedy for dry skin and hair.
It is important to note that Gond Katira should be used in small amounts as it can have a laxative effect if consumed in large quantities. Also, it’s always best to consult with a doctor before consuming it if you have any health issues.
When using Gond Katira in recipes, it’s best to start with a small amount and increase as needed to achieve the desired texture and consistency. It should also be stored in a cool, dry place and should be used within a year of purchase to ensure freshness and effectiveness.
