Heera Edible Gum (Gond/Goond/Tragacanth Gum) 100g – For Ladoo & Traditional Uses

Description

The Traditional Secret to Nourishing Sweets: Heera Edible Gum (Gond)

Unlock a unique texture and traditional goodness in your Indian sweets and remedies with Heera Edible Gum (Gond/Goond/Tragacanth Gum – verify type) 100g. This natural plant-derived resin, available at Ideal Indiska in Stockholm, is a cherished ingredient in Indian households, especially for preparing energy-boosting “Gond ke Ladoo” and other nutritious confections, particularly popular during the winter months or for new mothers.

 Understanding Edible Gum (Gond)
Gond is the hardened sap obtained from various species of trees (commonly Acacia species for “Gond Katira” or “Tragacanth Gum,” or other types for the gond used in ladoos which is often “Gond Babool” or “Acacia Arabica” gum). When fried in ghee or oil, these crystalline “tears” or pieces of gum puff up dramatically, becoming light, airy, and delightfully crunchy.

• Traditional Ingredient for Ladoos: The most famous use of edible gond is in “Gond ke Ladoo,” where the fried, puffed gond is mixed with whole wheat flour, ghee, sugar/jaggery, nuts, and spices to create energy-dense sweet balls.

• Nutritious & Warming (Traditional Belief): Gond is traditionally considered to be warming for the body and a source of calcium and protein, often given to boost immunity and provide strength.

• Unique Texture: When fried, it adds a wonderful light, crispy, and slightly chewy texture to sweets.

• Thickening Agent (Some Varieties): Certain types of edible gum (like Gond Katira/Tragacanth) also act as a natural thickening and emulsifying agent in beverages, jellies, and other food preparations when soaked in water (it forms a gel). Verify if this Heera product is suitable for this purpose.

• Quality by Heera: Heera provides this traditional ingredient for your authentic Indian culinary needs.

How to Use Heera Edible Gum (Gond)

The primary preparation method for gond used in ladoos involves frying:

1. Frying the Gond: Heat ghee or oil in a pan. The ghee should be moderately hot (not smoking).

2. Add a few pieces of gond at a time. They will start to puff up almost immediately, expanding to several times their original size and becoming light and white.

3. Fry until they are fully puffed and crispy all the way through (no hard center). This happens quickly.

4. Remove with a slotted spoon and drain on absorbent paper.

5. The fried, puffed gond can then be lightly crushed and added to ladoo mixtures or other sweets.

Important Note on Gond Type:

• The “Gond” used for frying in ladoos (often from Acacia Arabica) behaves differently from “Gond Katira” (Tragacanth Gum), which swells into a jelly when soaked in water and is used as a cooling agent or thickener. Please ensure this Heera product is the type suitable for frying for ladoos if that’s its primary marketed use.

 Culinary Uses for Heera Edible Gum

• Gond ke Ladoo: The most popular application.

• Panjiri: A traditional North Indian nutritional supplement made with whole wheat flour, ghee, sugar, nuts, and gond.

• Other Traditional Sweets (Mithai): Incorporated into various regional sweet preparations.

• Herbal Confections: Used in some Ayurvedic sweet formulations.

 Your Stockholm Source for Unique Traditional Ingredients
Ideal Indiska is pleased to offer Heera Edible Gum (Gond), allowing you to explore the unique textures and traditional recipes of Indian cuisine in your Stockholm home.

Product Details:

• Brand: Heera

• Product: Edible Gum (Gond / Goond / Tragacanth Gum – verify specific type)

• Weight: 100g

• Form: Natural Tree Sap Crystals/Pieces

• Key Features: Puffs when fried, Traditional Ladoo Ingredient, Nutritious (traditional belief)

• Primary Use: Making Gond ke Ladoo, Panjiri, Traditional Indian Sweets.

• Ingredients: Pure Edible Gum (Specify tree source if known, e.g., Acacia gum)

• Storage: Store in a cool, dry place in an airtight container to prevent it from absorbing moisture.