{"product_id":"babool-gond","title":"Pure Babool Gond 100g","description":"\u003cp\u003eGond laddoo is what north Indian households make when the weather turns. Babool gond is the ingredient that makes it a gond laddoo rather than just a sweet.\u003c\/p\u003e\n\n\u003cp\u003eOurs is pure edible gum from the babool tree, \u003cem\u003eAcacia nilotica\u003c\/em\u003e, cleaned and sorted.\u003c\/p\u003e\n\n\u003ch2\u003eWhat Babool Gond Is\u003c\/h2\u003e\n\n\u003cp\u003eBabool gond is the hardened sap of the acacia. The bark is cut, sap seeps out and dries into hard amber-coloured lumps, which are collected and cleaned by hand.\u003c\/p\u003e\n\n\u003cp\u003eIt is warming, which is the opposite of gond katira, and this is why it belongs to winter.\u003c\/p\u003e\n\n\u003ch2\u003eTraditional Uses\u003c\/h2\u003e\n\n\u003ch3\u003eWinter strength\u003c\/h3\u003e\n\u003cp\u003eBabool gond's central traditional use. Gond laddoos are made at the start of winter and eaten through the cold months to build and hold strength.\u003c\/p\u003e\n\n\u003ch3\u003eBones and joints\u003c\/h3\u003e\n\u003cp\u003eTraditionally given to support the bones and joints, particularly for older people and through cold weather.\u003c\/p\u003e\n\n\u003ch3\u003eAfter childbirth\u003c\/h3\u003e\n\u003cp\u003eGond laddoo is one of the oldest post-natal foods in north India, made for new mothers to help them recover strength.\u003c\/p\u003e\n\n\u003ch3\u003eWarming the body\u003c\/h3\u003e\n\u003cp\u003eClassed as heating, which is why it is not taken in summer.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Fry It — the Step People Get Wrong\u003c\/h2\u003e\n\n\u003cp\u003eBabool gond must be fried before eating. Raw gond is hard, unpleasant and difficult to digest. Fried properly it puffs up into a light, crisp white ball.\u003c\/p\u003e\n\n\u003col\u003e\n\u003cli\u003eHeat \u003cstrong\u003eghee\u003c\/strong\u003e in a heavy pan on a \u003cstrong\u003elow flame\u003c\/strong\u003e. Low is not optional\u003c\/li\u003e\n\u003cli\u003eAdd a few pieces of gond at a time — never a whole handful\u003c\/li\u003e\n\u003cli\u003eThey will puff and turn white within seconds\u003c\/li\u003e\n\u003cli\u003eLift them out as soon as they puff\u003c\/li\u003e\n\u003cli\u003eCool, then crush lightly\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eToo hot and the gond browns outside while staying hard inside.\u003c\/strong\u003e Low flame, small batches, and take them out the moment they puff. That is the whole technique.\u003c\/p\u003e\n\n\u003ch2\u003eGond Laddoo\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e100g babool gond\u003c\/li\u003e\n\u003cli\u003e250g whole wheat flour\u003c\/li\u003e\n\u003cli\u003e200g ghee\u003c\/li\u003e\n\u003cli\u003e200g jaggery or gud, grated\u003c\/li\u003e\n\u003cli\u003e100g mixed nuts — almonds, cashews, makhana\u003c\/li\u003e\n\u003cli\u003eCardamom, dry ginger powder\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003col\u003e\n\u003cli\u003eFry the gond in ghee as above. Set aside and crush\u003c\/li\u003e\n\u003cli\u003eIn the same ghee, roast the wheat flour on a low flame until it smells nutty and turns golden. This takes 15-20 minutes and cannot be rushed\u003c\/li\u003e\n\u003cli\u003eRoast the nuts, chop them\u003c\/li\u003e\n\u003cli\u003eTake the pan off the heat. Let it cool slightly, then mix in the jaggery\u003c\/li\u003e\n\u003cli\u003eAdd the crushed gond, nuts, cardamom and dry ginger\u003c\/li\u003e\n\u003cli\u003eShape into laddoos while still warm\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003eKeeps for a month in an airtight tin.\u003c\/p\u003e\n\n\u003ch2\u003eHow Much\u003c\/h2\u003e\n\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eAs laddoo\u003c\/th\u003e\n\u003ctd\u003eOne laddoo a day, usually in the morning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSeason\u003c\/th\u003e\n\u003ctd\u003eWinter. It is heating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWith\u003c\/th\u003e\n\u003ctd\u003eWarm milk is traditional\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eGond Katira or Babool Gond?\u003c\/h2\u003e\n\n\u003cp\u003eDifferent trees, opposite effects, opposite seasons.\u003c\/p\u003e\n\n\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003eBabool Gond\u003c\/th\u003e\n\u003cth\u003eGond Katira\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSource\u003c\/td\u003e\n\u003ctd\u003eAcacia tree\u003c\/td\u003e\n\u003ctd\u003eAstragalus shrub\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEffect\u003c\/td\u003e\n\u003ctd\u003eWarming\u003c\/td\u003e\n\u003ctd\u003eCooling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eWinter\u003c\/td\u003e\n\u003ctd\u003eSummer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eFried in ghee, made into laddoo\u003c\/td\u003e\n\u003ctd\u003eSoaked into cold drinks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIn water\u003c\/td\u003e\n\u003ctd\u003eDissolves\u003c\/td\u003e\n\u003ctd\u003eSwells into a jelly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003cp\u003eFor the summer one, see our \u003ca href=\"\/hi\/collections\/herbal-supplements\"\u003eGond Katira\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Tell Good Babool Gond\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePale amber to light brown\u003c\/strong\u003e lumps, fairly clear\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHard and glassy\u003c\/strong\u003e, breaks with a snap\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePuffs up white and crisp\u003c\/strong\u003e when fried. This is the real test\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClean, with no bark or grit\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdible grade.\u003c\/strong\u003e Industrial acacia gum is a different product\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWho Should Be Careful\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eIt is heating, so not suitable in summer or for anyone who runs hot\u003c\/li\u003e\n\u003cli\u003eGond laddoo is rich in ghee and jaggery — worth knowing if you watch your intake\u003c\/li\u003e\n\u003cli\u003ePregnant women and new mothers should ask a doctor first, despite its traditional post-natal use\u003c\/li\u003e\n\u003cli\u003eDrink water alongside it\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I eat it raw?\u003c\/strong\u003e\u003cbr\u003e\nNo. It must be fried in ghee first.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy did my gond go brown instead of puffing?\u003c\/strong\u003e\u003cbr\u003e\nThe ghee was too hot. Low flame, small batches.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I fry it in oil instead of ghee?\u003c\/strong\u003e\u003cbr\u003e\nIt works, but ghee is traditional and tastes considerably better.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long do fried gond pieces keep?\u003c\/strong\u003e\u003cbr\u003e\nA week in an airtight jar, though they are best used the same day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs this the same as the gond in gond katira?\u003c\/strong\u003e\u003cbr\u003e\nNo. Different tree, opposite effect, opposite season.\u003c\/p\u003e\n\n\u003ch2\u003eProduct Information\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 100 g\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% pure edible Babool gum (\u003cem\u003eAcacia nilotica\u003c\/em\u003e). No fillers, no preservatives, no added colour or fragrance.\u003cbr\u003e\n\u003cstrong\u003eFSSAI Licence No. (Manufacturer):\u003c\/strong\u003e 12223027000989\u003cbr\u003e\n\u003cstrong\u003eFSSAI Licence No. (Marketer):\u003c\/strong\u003e 22226112000739\u003cbr\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 24 months from the date of packing\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place away from direct sunlight. Close the pack tightly after every use. Use a dry spoon.\u003cbr\u003e\n\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e India\u003c\/p\u003e\n\u003cstrong\u003eMarketed by:\u003c\/strong\u003e Ayurveda Amrita\u003cbr\u003e\n\u003cstrong\u003eFSSAI Licence No.:\u003c\/strong\u003e 22226112000739\u003cbr\u003e\n\u003cp\u003e\u003cem\u003eThis is a food product, not a medicine. It is not intended to diagnose, treat, cure or prevent any disease. Consult a qualified doctor before starting any supplement, particularly if you are pregnant, breastfeeding, or taking prescription medication.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Ayurveda Amrita","offers":[{"title":"Default Title","offer_id":67547288633641,"sku":null,"price":150.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/5832\/8617\/files\/baboolgond.jpg?v=1790598088","url":"https:\/\/www.ayurvedaamrita.org\/hi\/products\/babool-gond","provider":"Ayurveda Amrita","version":"1.0","type":"link"}