Gond

• Gond is frequently incorporated into ladoos (Indian sweets) to provide warmth, energy, and a chewy texture, particularly during winter months and postpartum care; it acts as a binding agent and adds nutritional value to gond ladoos.
• Used as a thickening and stabilizing agent in ice cream and frozen desserts to prevent ice crystal formation and improve the overall texture and mouthfeel, resulting in a smoother, creamier consistency.
• Gond is used to give a chewy texture in some desserts; it is added to the recipe when the fat is getting hot.
• In traditional medicine and Ayurvedic practices, gond is sometimes added to herbal remedies and tonics; gond is considered to have healing properties and adds body to the mixtures.
• It can be dissolved in water or milk to create a refreshing and nutritious drink, often consumed during summers to help cool the body and provide hydration; the soaked gond forms a jelly-like substance that is easy to digest.
• Gond is sometimes used as a glaze or coating for baked goods and confectioneries, providing a shiny finish and preventing the product from drying out, thus extending shelf life and enhancing the visual appeal.

• May aid in digestive health due to its fiber content.
• Could contribute to bone strength with its mineral composition.
• Might assist in regulating blood sugar levels.
• Contains antioxidants that help combat oxidative stress.
• Source of energy to support daily activities.
• Supports overall wellness with essential nutrients.

Store gond in an airtight container in a cool, dry place away from direct sunlight and moisture. This helps prevent clumping and maintains its quality. It can be kept at room temperature for several months if stored properly. Check periodically for any signs of spoilage, such as off odors or changes in texture.