Edible gum or gond is a resin that is exuded from the bark of the axle-wood tree – Anogeissus latifolia, it can be found all over the tree irrespective of the location such as a branch or the trunk etc. The gum is exuded from the tree in extreme climatic conditions and acts as the buffer stock of nutrients required by the tree for survival.
It is available in crystal form as pearly yellowish translucent pieces of varying sizes. The gum has a faint sweetness to taste and a very faint odor which can only be recognized when the gum is kept in large volumes. Edible gum is known by many names throughout India, It is Antu in Kannada, Gond in Hindi, Kothri in Bengali, Gondh in Tamil, Mazhkanhiram in Malayalam, Thumma Jiguru in Telugu, Gaundh in Rajasthan and Dink in Marathi.
Gond is used in a simple and traditional recipe, Panjiri, which works well for new mothers!
- Rawa/semolina – 1 cup
- Whole wheat flour – 1 cup
- Gond – 1 cup
- Coarsely ground dry fruit – 1cup each of almonds, cashews, and pistachios
- Sugar – ½ cup
- Khus khus/poppy seeds – 2 tbsp (optional, helps to relax and calm down, post pregnancy)
- Ajwain – 3 tbsp
- Ghee – 3 tbsp
- Roast gond in 1 tsp of ghee – from the measured ghee and cool and powder.
- Add 1 tbsp of ghee to the same pan and start roasting wheat flour, roast for a minute on slow to medium flame, then add semolina, roast for another minute, add sugar, roast for half a minute, add dry fruits and remaining ghee, add khus khus, ajwain and powdered gond, roast for another half a minute and take off flame.
You can have this powder anytime in the day, even more than 1 time.