Edible Gond ( Arabic Gum) for making Gond Laddu

Gond is the Hindi word for gum. these are natural gums derived from the tree sap. Some of these gums are edible and some are not edible. Two edible gums that are used in the Indian cuisine – particularly in north India are:

1. Tragacanth gum

Tragacanth gum is also known as katira gond in Hindi and badam Pisin in Tamil. Katira gond has cooling properties and thus is used as a cooling ingredient in summers. It is added to summer cooling beverages like gond sharbat, jigarthanda recipe, falooda etc.

2. Acacia gum or gum Arabic

Acacia gum is the dried sap of the acacia tree which is known as babul tree (kikar) in Hindi. It is known as dink in Marathi or gond or gaund in hindi. To make gond laddu, acacia gum is used. Gum arabic is heaty and thus consumed during winters as it helps to keep the body warm. Gond ke laddu and gond panjiri are popular winter sweets made in many North Indian regions. Gond laddu is also given to nursing mothers.

Health benefits of gond aka edible gum – acacia gum or gum arabic

• Gond is a good source of calcium and thus helps in keeping the bones and teeth strong.
• Being heaty, it helps to keep the body warm during cold winters.
• It is also an excellent source of energy and thus consumed during winters and given to kids.
• Gond is given to nursing mothers as it helps in strengthening the backbones and aids in milk production. Gond also helps in giving energy and strength to mothers after pregnancy.
• It also helps the uterus to get back to its size post-childbirth