Gond Katira (Tragacanth Gum)
Edible tragacanth gum crystals that swell into a soft, clear jelly when soaked. A summer staple in sherbets, falooda and lassi.
- 100% edible tragacanth gum
- Swells into a soft jelly when soaked
- A teaspoon makes 3 to 4 glasses
- For nimbu pani, rose milk, falooda and lassi
- Not the same as fried gond
Incl. of all taxes · 100 g
- Ships across India
- UPI and cards
- FSSAI licensed
About Gond Katira.
Gond katira is the dried sap of the *Astragalus* shrub, sold as small, off-white, glassy crystals. When soaked in water overnight, a little gond katira swells into a large bowl of soft, clear, wobbly jelly. That jelly is the star of many Indian summer drinks, from falooda to sattu sherbet.
Don't confuse it with gond (edible gum from the acacia tree), which is fried and used in winter laddoos. Gond katira is never fried; it is always soaked.
Our gond katira is 100% tragacanth gum, cleaned and packed. Nothing is added.
How to soak gond katira
- Rinse one teaspoon of crystals.
- Soak in one to two cups of water overnight, or for at least 6 to 8 hours.
- By morning it will have swelled into a soft jelly, many times its size.
- Stir it, then keep it in the fridge and use within two days.
One teaspoon of crystals makes enough jelly for three or four glasses.
5 summer drinks with gond katira
- Nimbu pani: lemon, sugar or honey, a pinch of black salt and a spoon of jelly.
- Rose milk: chilled milk, rose syrup and a spoon of jelly.
- Sattu sherbet: sattu, lemon, roasted jeera and black salt.
- Falooda: with vermicelli, sabja seeds and ice cream.
- Mango lassi: stir the jelly in just before serving.
Storage
Keep the crystals in an airtight jar in a cool, dry place. Dry crystals keep well; soaked jelly should go in the fridge.
Best before: 12 months from the date of packing.
How to use it
Soak 1 teaspoon overnight in water, then add the jelly to sherbet, milk or falooda.
Product details
- Ingredients
- 100% gond katira (tragacanth gum)
- Net quantity
- 100 g · 200 g · 400 g
- Best before
- 12 months from the date of packing
- Storage
- Cool, dry place, away from sunlight.
- Packed by
- Kabisa Organics, 230 Avadh Viceroy, Sarthana Jakatnaka, Surat 395006
- Country of origin
- India
- FSSAI Lic. No.
- 20725031004161
- Customer care
- help@kabisa.in · +91 90990 00489
Questions
How do I soak gond katira?
Rinse one teaspoon of crystals and soak in one to two cups of water overnight. It swells into a soft jelly. Keep it in the fridge and use within two days.
How much gond katira should I use?
One teaspoon of dry crystals makes enough jelly for three or four glasses. Use one or two spoons of jelly per glass.
Is gond katira the same as gond?
No. Gond (acacia gum) is fried for winter laddoos. Gond katira (tragacanth gum) is soaked into a jelly for summer drinks.
Can I eat gond katira without soaking?
No. Always soak it fully before eating. Dry crystals swell a lot and should never be swallowed dry.
What does gond katira taste like?
It has almost no taste of its own. It adds a soft, jelly-like texture and takes on the flavour of the drink.
Can children have gond katira?
Many families add soaked gond katira jelly to children's drinks. Make sure it is fully soaked, and ask your doctor if unsure.
What is gond katira in English?
Tragacanth gum, also called gum tragacanth.
How should I store it?
Keep the pack sealed in a cool, dry place away from sunlight, and always use a dry spoon.
Who packs it?
Kabisa Organics in Surat, Gujarat. FSSAI Lic. No. 20725031004161.
Known across India as.
Gond Katira (Tragacanth Gum) has a name in almost every Indian language. Here is what people call it.
- English
- Tragacanth gum, Katira gum, Edible gum crystals
- Hindi
- गोंद कतीरा (gond katira), कतीरा (katira)
- Gujarati
- ગુંદ કતીરા (gund katira)
- Punjabi
- ਗੂੰਦ ਕਤੀਰਾ (gond katira)
- Urdu
- گوند کتیرا (gond katira)
- Botanical
- Astragalus (tragacanth)
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