Basil Seed & Gond Katira Recipe – Rose Almond Milk Dessert

Last Updated on 1 month by Neha Deshmukh

Basil Seed & Gond Katira Recipe – Rose Almond Milk Dessert

Hey everyone! If you’re looking for a dessert that’s both incredibly refreshing and surprisingly good for you, you’ve come to the right place. I stumbled upon this combination a few summers ago, trying to beat the heat with something a little different, and it quickly became a family favorite. It’s a beautiful blend of textures and flavors – the pop of the basil seeds, the slightly chewy gond katira, the floral rose, and the creamy almond milk. Trust me, it’s a winner!

Why You’ll Love This Recipe

This Rose Almond Milk Dessert with Basil Seeds and Gond Katira is seriously special. It’s unbelievably easy to make – we’re talking minimal effort for maximum reward. It’s also a fantastic way to incorporate some traditional ingredients into a modern, delicious treat. Plus, it’s naturally cooling, making it perfect for hot weather. Honestly, it feels like a little bit of self-care in a glass!

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• 5 tablespoons Basil Seeds
• 2 tablespoons Tragacanth Gum (Gond Katira)
• 2 cups Almond Milk
• 4 tablespoons Rose syrup
• 2 tablespoons Pistachio, crushed
• 3-4 mint leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things will make this recipe shine.

Gond Katira/Tragacanth Gum: This is a bit of an unusual ingredient, I know! Gond Katira is a natural gum derived from the dried sap of a bush. It’s been used in traditional Indian medicine for ages and is known for its cooling properties. You can usually find it at Indian grocery stores. It looks like small, hard, translucent drops. Don’t worry, it plumps up beautifully when soaked!

Rose Syrup: Rose syrup adds that gorgeous floral note. You can find good quality store-bought rose syrup, or if you’re feeling ambitious, you can make your own! Homemade rose syrup allows you to control the sweetness and intensity of the rose flavor.

Almond Milk: I love using unsweetened almond milk for this recipe, but feel free to use any milk you prefer. Cashew milk is also lovely and creamy. You can even use regular dairy milk if that’s what you have on hand. I’ve tried different brands of almond milk, and Silk and Blue Diamond are both consistently good. (About 240ml)

Step-By-Step Instructions

Alright, let’s get cooking (though “cooking” is a strong word – it’s more like assembling!).

First, you’ll want to soak your gond katira. Add 2 tablespoons of tragacanth gum to a bowl and cover with water. Let it sit for 3-4 hours, or until it’s swollen and looks like little clear pebbles. You can refrigerate it for up to 3 days if you need to prep ahead.

Next, soak the basil seeds. Add 5 tablespoons of basil seeds to another bowl and cover with water. These only need about 10 minutes to expand into a gel-like consistency. It’s pretty cool to watch!

Now for the fun part: layering! Grab your serving glasses. Start with 3-4 tablespoons of the soaked basil seeds at the bottom of each glass.

Then, spoon 4 tablespoons of the soaked gond katira over the basil seeds.

Drizzle about 2 tablespoons of rose syrup evenly into each glass. This is where you can adjust the sweetness to your liking.

Finally, gently pour chilled almond milk (about 1 cup per glass) over the mixture.

Garnish with a sprinkle of crushed pistachios and a few fresh mint leaves. The pistachios add a lovely crunch, and the mint gives it a refreshing aroma.

Expert Tips

Want to make this dessert extra amazing? Here are a few tips I’ve learned along the way:

• Gond Katira Consistency: The gond katira should be plump and slightly chewy, not hard. If it’s still a little firm after soaking, give it a quick rinse under cold water.
• Sweetness Level: Rose syrup can vary in sweetness, so start with less and add more to taste.
• Layering is Key: Don’t be afraid to get creative with the layering! You can swirl the rose syrup into the almond milk for a pretty effect.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan if you use a plant-based milk!
• Gluten-Free Adaptation: It’s naturally gluten-free too!
• Spice it Up: My friend, Priya, loves adding a pinch of cardamom or a few strands of saffron to the almond milk for a warmer flavor. It’s delicious!
• Family Favorite: My kids love when I add a layer of mango puree between the basil seeds and gond katira.

Festival Adaptations

This dessert is perfect for celebrations! It’s a light and refreshing treat for Ramadan, especially after a long day of fasting. It’s also a wonderful way to cool down during the hot summer months.

Serving Suggestions

Serve immediately for the best texture. It’s lovely on its own, or you can pair it with a light snack like fruit or biscuits.

Storage Instructions

This dessert is best enjoyed fresh, but you can store it in the refrigerator for up to 24 hours. The basil seeds and gond katira will continue to absorb liquid, so the texture might change slightly.

FAQs

Let’s answer some common questions:

What are the health benefits of Gond Katira? Gond Katira is believed to have several health benefits, including cooling properties, aiding digestion, and boosting energy levels.

Can I use other seeds instead of basil seeds? You can try chia seeds, but they don’t have the same “pop” as basil seeds. Flax seeds aren’t a great substitute as they don’t gel as well.

Can this dessert be made ahead of time? You can soak the basil seeds and gond katira ahead of time, but it’s best to assemble the dessert just before serving.

How do I know if the Gond Katira is properly soaked? It should be plump, translucent, and slightly chewy.

What is the shelf life of soaked Gond Katira? Soaked gond katira can be stored in the refrigerator for up to 3 days.