PART 1: Refreshing GalGal Sherbet | PART 2: Traditional GalGal Pickle
Hello friends,
Welcome back to Ancy’s Kitchen Diary, where every ingredient has a story—and today’s story is truly special.
These fruits may look like oversized lemons, but they’re not your regular lemons. Meet GalGal (also lovingly called Gulgul)—a traditional Himalayan citrus known for its intense sourness, thick skin, and incredible medicinal value.
What makes this batch extra special? These GalGal fruits grew right in the heart of the city, in Delhi! Smaller than their Himalayan counterparts, yet just as powerful in flavor and juice. With so many fruits growing in abundance, it felt only right to turn them into something refreshing and something preservable—nothing goes to waste in our kitchen.
So let’s begin this journey in two delicious parts.
PART 1: Refreshing GalGal Sherbet
GalGal has a thicker rind and firmer pulp compared to regular lemons, so the first step is to soften it.
Softening the Fruit
Gently beat each GalGal with a rolling pin.
This simple step works wonders—it loosens the pulp and makes juicing effortless.
Once softened, you’ll immediately notice how easy it becomes to extract every drop of that precious juice.
Making the Syrup
On the stove:
- Take 1 cup sugar
- Add ¼ cup water
- Add a little lemon zest (and a few peels if you like extra aroma)
Bring this to a boil until it turns into a light syrup.
Set aside and let it cool.
Extracting the Juice
Cut open the softened GalGal, sprinkle in a little black salt, and squeeze out the juice.
Because the fruit is already soft, this step is quick and satisfying.
Pour the juice into a clean bottle and refrigerate.
Mixing the Sherbet (One Glass)
To make one refreshing glass of GalGal sherbet:
- 1 tbsp prepared syrup
- 1 tbsp GalGal juice concentrate
- 1 glass cold water
Mix well.
Add fresh mint leaves and ice cubes.
And there you have it—
A perfectly balanced sweet, salty, and tangy GalGal sherbet that instantly cools you down.
Storage Tip
Both the syrup and juice concentrate can be refrigerated and stored for up to one year.
After making sherbet, we’re left with the rinds—and trust me, this is where the magic continues.
PART 2: Traditional GalGal Pickle
Cutting the GalGal for pickle
Cut the galgal vertically. Then cut them into small pieces. Mix with salt and put it in a pressure cooker.
Preparing the Rinds
- Cut the leftover GalGal rinds vertically
- Slice into small pieces
- Carefully remove the bitter pith
- Add salt and mix well
Put all the cut rinds and the cut galgal into the pressure-cooker. Close the lid and pressure-cook for one whistle.
Once the pressure releases, transfer everything to a glass or steel plate.
Always avoid aluminum to prevent chemical reactions.
You’ll notice the juice has thickened beautifully—this is exactly what we want.
Close it and let it rest for one full day.
Adding the Spices (Next Day)
Now comes the flavor boost. Add:
- 1 tbsp kalonji (onion seeds)
- 1 tbsp ajwain (carom seeds)
- 1 large black cardamom
- 1 tbsp crushed pepper
- ½ cup red chili powder
- 1 cup sugar (optional, adjust to taste)
- A few green chilies for extra kick
Gently press the chilies into the mixture so they soften and blend well.
Close the container and:
- Keep it in sunlight for 4–7 days, or
- Leave it on the kitchen countertop
Final Storage
After one week, transfer the pickle into clean glass jars.
✔ Vinegar is optional
✔ No refrigeration needed
✔ Shelf life: Up to one year
Important: This works only if the pickle is completely moisture-free.
From Our Kitchen to Yours
From a simple city-grown fruit to a refreshing sherbet and a long-lasting pickle, GalGal truly proves that traditional ingredients still hold timeless value.
More recipes, tips, and stories are coming soon—so stay tuned to Ancy’s Kitchen Diary.
Happy cooking,
Ancy