Gondhoraj Ghol – A Fragrant Bengali Buttermilk
A refreshing Bengali-style buttermilk infused with the aromatic zest of Gondhoraj lebu and a hint of ginger. Light, cooling, and perfect for summer digestion and hydration.
Ingredients
- 1 cup fresh curd dahi, chilled
- 1½ cups cold water adjust consistency
- 1 piece Zest of Gondhoraj Lebu
- ½ piece Juice of Gondhoraj Lebu
- ½ inch fresh ginger grated
- ½ tsp roasted cumin powder
- Black salt to taste
- A pinch of sugar optional
- Mint leaves or thin lime slices for garnish
Instructions
Step 1: Prepare the buttermilk base
- In a mixing bowl or blender, whisk the chilled curd until smooth. Add cold water and blend again to get a thin, buttermilk-like consistency.
Step 2: Add flavors
- To this base, add grated Gondhoraj zest, lime juice, grated ginger, roasted cumin powder, black salt, and sugar (if using). Mix everything well.
Step 3: Optional straining
- If you prefer a smoother drink without bits of zest or ginger, strain the mixture through a fine sieve.
Step 4: Serve chilled
- Pour the ghol into serving glasses. Garnish with mint leaves or a thin slice of Gondhoraj lebu. Serve immediately or chill for 20–30 minutes before serving.
Notes
- Do not over-zest the lime – just the green outer layer. The white pith can make the drink bitter.
- Always use fresh ginger and avoid store-bought paste for better flavor and aroma.
- You can add a few ice cubes while serving, but don’t let them dilute the ghol too much.
- If Gondhoraj lebu is unavailable, try Kaffir lime zest as an alternative, though the aroma will vary.