This is an easy, healthy, and tasty mango “pudding” I often make! However, it never crossed my mind to share this on my blog. Recently, I shared a recipe for Mango Chia Pudding on my FB account and my friend Renu Singh commented that she made a similar pudding with kateera gond. And that inspired me to share this “raw pudding” recipe as well 🙂
Kateera gond (known as tragacanth gum in English) is a natural gum obtained from the dried sap of certain species of Middle Eastern legumes. The edible gum is water-soluble and has thickening and emulsifying properties. It’s widely consumed in the northern parts of India during the summers owing to its cooling properties. Mixing soaked kateera gond with cold milk (coconut milk and almond milk are the best in my opinion) and Rooh Afza is one of the most popular ways of enjoying it!