Ediblegum also called as Indian edible gum | ghatti gum is a natural resingot from axle wood tree. It has wonderful medicinal uses and healthbenefits.I have always beenfascinated by herbs and natural resins and gond is no exception.
Gondhis not used in South Indian cuisine but I make Gond Ke laddu also called as dink laddu at homeduring winters, it is a wonderful healthy warming food, perfectfor 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:
The botanical name of axle wood tree is called AnogelissusLatifolia. It is a large erect tree with light coloured stem that grows upto 25 meters. It is found all over in India particularly in western ghats. The tree is called Vellai Naga | Vetkali in Tamil, Malakanniram | Vellanava in Malayalam, Shirimanu | Chiru Manu in Telugu,Dhau | Dhawda in Hindi, Dhaura | Dinkachee in Marathi, Dhava in Sanskrit andBejalu | Dinduga in Kannada. The resin is yellowish orange colored andtranslucent and they are sold as small pieces.
Gond Ke Laddu:
Gond Ke Laddu:In India, gond is synonymous to Gond ke Ladoo (Rajasthan) |Antina Unde (Kannada) | Dinkachee Ladoo (Marathi)| Pregnancy Ladoo asit is mainly used for making ladoo in Indian homes (I have given the recipe below) and then the next wayit is used is in the form of panjiri mixture.
The ingredients used inboth are almost same and in gond ladoo recipe, it is just shaped intoballs. In both these recipes, gondh is mixed with whole wheat flour,sugar, ghee and nuts. To use, the resin is deep fried and when deepfried, it turns magical! The resin puffs up and has a wonderful crunch toit and I love gondh laddu.
Gond Vs GondKatira:
Many confuse gond withgond katira (Tragacanth Gum), both are different, in fact they haveopposite effects. Gond gum is heat producing whereas gond katira coolsthe body (it swells up when soaked and is mixed with milk and had as apudding).
Edible Gum Common Names:
Edible gum is called Antu in Kannada, Gond in Hindi, Kothri inBengali, Gondh in Tamil, Mazhkanhiram in Malayalam, Thumma Jiguru in Telugu, Gaundh in Rajasthan and Dink in Marathi
Edible Gum (Gondh) Nutrition:
A tbsp of gond contains around 30 calories and 8 grams of carbohydrates, it is rich is calcium and magnesium.
Edible Gum (Gondh Gum) Health Benefits:
1. Gondh Gum For Pregnant Women:
Gondis very nourishing and gond ladoo is one of the healthy sweets given topregnant women traditionally as it is rich in calcium. It helps one develop strong bones and prevents back pain.
2. GondhFor Winters:
Gond is considered a warming food and is best taken duringwinters, it is especially useful for people living in very cold places. Make a batch of delicious gond laddus and have it as a snack instead of processed junk foods.
3. Gondh For Cold & Cough:
Gond greatly help improves immunity and if had duringwinter months will prevent from cold and cough. You can even powder fried gond and add to warm milk and drink. If you are vegan, add to plant based milks.
4. Gondh For Energy:
Asingle gond ke ladoo will provide enough energy that will last forhours. Since it is usually made with very nutrient dense ingredientslike gond, whole wheat flour, ghee and nuts, it is a perfect energy foodfor kids.
5. Gondh For Lactating Mothers:
Gondh ladoos are given tolactating mothers too as it is said to increase the production of breastmilk. I couldn’t find any research proving this claim but certainlythis wonderful natural gum will only have positive effects on lactatingmothers.
Edible Gum (Gondh) Side Effects:
Since gond is heat producing food, it is best hadduring winter months. Gond Ke ladoo especially when made with nuts andloads of ghee is rich in calories (One single ladoo has more than 200calories depending on the amount of ghee and nuts used) so have it in moderation.
How To Make Gond Ke Laddu:
METHOD:
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…
NOTES:
- 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.
