If you are already a mom you would have probably heard of edible gum, or gond as it is commonly called in Hindi by either your mom or grand mom.
The use of gond in medicine dates back about 5,000 years to the time of ancient Egyptians. Traditionally, gond laddoos are given to new mothers to meet their nutrition needs. Let’s try to find out why gond laddoos are the considered as a super food post pregnancy.
- Gum Ghatti is an extremely complex polysaccharide that occurs in nature as mixed calcium and Magnesium salts of uronis and /or ghattic acid and has also been reported to contain approximately 3% protein.
- Cell communication process in the body is depending on eight essential amino acids. These amino acids are available from polysaccharide of gum ghatti. The polysaccharide is essential for increasing immune system against neurological and autoimmune disorders. Its main characteristics are antibacterial, antioxidant and provide protection against gastric disorders. Sometimes it is also used as lubricant in the body. It also works a healing and soothing product.
- It is said to strengthen the backbone and prevent back pain, post pregnancy, It even improve the production of milk. Also, Since gond is usually made with very nutrient dense ingredients like whole wheat flour, ghee, nuts and, Milk, it is a perfect energy food. Perfect for making up the extra energy requirement after delivery.
Let’s start with the most common recipe with gond – Gond Ladoos!
- 1 and ¼ cup wheat flour
- 4 tbsp gond / edible gum
- ¼ cup dry dates powder
- ¼ cup dry coconut powder
- ¼ cup powdered/grated jaggery
- 2 tsp cardamom powder
- 3 tbsp dry fruits and nuts powder
- ¼ tsp nutmeg powder
- ½ tsp cardamom powder
- 8 tbsp ghee / clarified butter
- Take a pan or kadhai. Add 2 tbsp ghee and roast gond till it puffs up and looks crispy. It may take around 5 minutes. Remove from the heat and keep aside. Grind gond in a mixer to coarse powder. Now, add dates powder, jaggery, cardamom powder, nuts powder, poppy seeds and nutmeg powder. Grind everything together. Transfer to a bowl.
- In the same ghee, roast wheat flour for few minutes. Add another 2 tbsp of ghee and roast flour till nice aroma comes. Cook on low flame. Now, add ground mixture and mix well everything. Cook for 5-8 minutes. Add 1 tbsp ghee at a time and cook till you get the mixture of holding consistency. You should be able to roll them into laddoo.
- The mixture will look wet. This is the right consistency. Switch off the flame. Grease your palm with ghee and start making laddoo when it is hot. If you feel the mixture dries, then add little ghee and roll them into ladoo. Store them in an airtight container and serve.