Edible gum also called as Indian edible gum | ghatti gum is a natural resin got from axle wood tree. It has wonderful medicinal uses and health benefits. I have always been fascinated by herbs and natural resins and gond is no exception.
Gondh is not used in South Indian cuisine but I make Gond Ke laddu also called as dink laddu at home during winters, it is a wonderful healthy warming food, perfect for winters. It is also used to make Panjiri, a famous north indian sweet.
What Is Edible Gum?
It is a natural gum obtained from a tree found in India and Srilanka. The tree is not tapped for the resin, the gum oozes out naturally through wounds and injuries but some times an incision is made carefully without injuring the tree to increase the yield. The maximum yield is during summer, a tree usually yields around 2 kilos of gum per year but this varies depending on the size and locality of the tree.
The gum is usually hand picked, dried in the sun for a few days and then any left over bark pieces are separated from the gum and then packaged. Depending upon the color and viscosity which ranges from light to dark brown clolor, it is graded differently. Edible gum is partly soluble in water and forms a viscous gel when we do so, the viscosity increases when it is mixed with an alkali. It has wonderful emulsifying properties and is used in various industries because of it.
Edible Gum Tree:
Gond Ke Laddu:
In India, gond is synonymous to Gond ke Ladoo (Rajasthan) | Antina Unde (Kannada) | Dinkachee Ladoo (Marathi)| Pregnancy Ladoo as it is mainly used for making ladoo in Indian homes (I have given the recipe below) and then the next way it is used is in the form of panjiri mixture.
The ingredients used in both are almost same and in gond ladoo recipe, it is just shaped into balls. In both these recipes, gondh is mixed with whole wheat flour, sugar, ghee and nuts. To use, the resin is deep fried and when deep fried, it turns magical! The resin puffs up and has a wonderful crunch to it and I love gondh laddu.
Gond Vs GondKatira:
Edible Gum Common Names:
Edible Gum (Gondh) Nutrition:
Edible Gum (Gondh Gum) Health Benefits:
1. Gondh Gum For Pregnant Women:
2. Gondh For Winters:
3. Gondh For Cold & Cough:
4. Gondh For Energy:
5. Gondh For Lactating Mothers:
Edible Gum (Gondh) Side Effects:
How To Make Gond Ke Laddu:
1.Measure out gond, wheat flour and sugar.
2. Heat ghee in a pan. Try not to use non stick pan.
3. Fry gond little by little in medium flame in ghee till it puffs up, strain and remove onto a plate.
4. Now let the puffed up gond cool and then crush it coarsely with your fingers.
5. Fry whole wheat flour in little ghee till turns color, don’t let it burn.
6. Take the crushed gondh, fried whole wheat four, sugar, cardamom powder and nuts (I didn’t use nuts) in a bowl.
7. Mix well till every thing is combined well.
8. Make small balls and your nutritious warming gond ke ladoos are ready…
- Make sure to fry the gond in medium flame till the insides are cooked well.
- Try using homemade ghee for best taste and flavor.
- Adding nuts is optional, you can add your choice of nuts.