Edible gum, known widely as 'gond' or 'dink,' is a natural resin derived from the sap of trees like the Acacia and Astragalus. It is tasteless and odorless, making it a versatile ingredient that takes on the flavors of the dish it is added to. However, eating it raw is not recommended due to the choking hazard; the gum must be either soaked in water or fried in ghee to make it palatable and safe for consumption. The preparation method is crucial as it determines whether the gum provides a warming or cooling effect on the body, a principle central to Ayurvedic medicine.
Method 1: Frying Edible Gum for Warming Winter Delicacies
For centuries, frying gond has been the traditional method for preparing warming winter foods, especially for new mothers and those with joint pain. The high-calorie, nutrient-dense preparations help to boost energy, strength, and immunity during colder months. The process is simple but requires careful handling to prevent burning.
How to Fry Edible Gum (Gondh)
- Heat the ghee: In a heavy-bottomed pan, heat a generous amount of ghee (clarified butter) over a medium-low flame. The temperature is right when a test piece of gum puffs up quickly.
- Fry in batches: Add a small amount of the raw edible gum crystals to the hot ghee. They will puff up dramatically, similar to popcorn, and turn a crispy, golden brown. It's crucial not to overcrowd the pan, which can prevent even cooking.
- Strain and cool: Once puffed, remove the gum with a slotted spoon and place it on a paper towel to absorb excess ghee. Allow it to cool and crisp up.
- Crush the fried gum: The cooled, puffed gum can then be crushed into a coarse or fine powder using a rolling pin, mortar and pestle, or blender.
Popular Winter Recipes with Fried Gond
- Gond Laddoos: The crushed, fried gum is combined with ghee-roasted wheat flour, jaggery or sugar, and a variety of nuts and seeds to form nutritious energy balls.
- Panjiri: A healthy postpartum recovery food, panjiri uses fried gond, roasted wheat flour, and a blend of nuts and spices.
- Gond Pak: This traditional sweet involves mixing fried gond with a thick sugar syrup and nuts before setting it in a tray.
Method 2: Soaking Edible Gum for Cooling Summer Refreshments
When soaked in water, edible gum (specifically Gond Katira) swells into a translucent, jelly-like substance with a cooling effect, making it ideal for summer. It is a popular addition to refreshing beverages and desserts that help regulate body temperature and prevent heat stroke.
How to Soak Edible Gum (Gond Katira)
- Rinse thoroughly: Wash the crystalline gum pieces under running water to remove any dust or impurities.
- Soak overnight: Place a teaspoon of the cleaned gum crystals in a glass of water and let it soak for at least 6-8 hours, or overnight. The crystals will swell significantly and turn into a soft, jelly-like mass.
- Prepare for use: The resulting gel can be used directly or stored in the refrigerator for a few days.
Refreshing Summer Recipes with Soaked Gond
- Sharbat: The soaked, jelly-like gum is stirred into sweet drinks like lemonade, rose syrup, or milkshakes for a hydrating, cooling texture.
- Falooda: Soaked gond katira is a classic layered ingredient in falooda, combined with milk, rose syrup, and basil seeds for a dessert drink.
- Smoothies and Yogurt Bowls: Add a tablespoon of the soaked gum to morning smoothies or yogurt bowls to boost fiber and hydration.
Frying vs. Soaking: A Comparative Overview
| Feature | Frying (Winter) | Soaking (Summer) |
|---|---|---|
| Effect on Body | Warming (thermogenic) | Cooling (refrigerant) |
| Preparation Method | Fried in ghee until puffed | Soaked in water until jelly-like |
| Best Used In | Laddoos, panjiri, and halwa | Sharbat, falooda, and drinks |
| Primary Benefit | Boosts energy, strengthens bones, supports postpartum recovery | Hydrates, prevents heat stroke, aids digestion |
| Flavor | Nutty, buttery from ghee | Neutral, takes on other flavors |
| Texture | Crispy and airy when fried | Soft, translucent, jelly-like |
Common Uses and Ayurvedic Principles
The dual nature of edible gum—warming when fried, cooling when soaked—is a cornerstone of its use in Ayurvedic medicine, which emphasizes seasonal eating to maintain body balance. The warming properties of fried gond are especially valued during winter to combat cold and alleviate joint pain, a benefit often prescribed for new mothers to help regain strength post-delivery. Conversely, the cooling effect of soaked gond is utilized during summer to manage body heat, reduce heatstroke risk, and soothe digestive issues like constipation and acidity. A study on the functional properties of edible gum highlights its role in digestive health due to its soluble fiber content.
Conclusion
Understanding how to eat edible gum properly unlocks a world of culinary possibilities and health benefits. Whether you need a nutritious, warming treat to combat winter's chill or a hydrating, cooling beverage to beat the summer heat, edible gum can be prepared to suit your needs. The choice between frying and soaking is not just a cooking technique but a way to harness its unique thermogenic or refrigerant properties, making it a versatile and healthful addition to your diet throughout the year. Always ensure the gum is fully cooked or hydrated to avoid any choking risks and consult a healthcare professional for guidance on daily consumption.
