Gondh 100g

Gondh 100g – Pure and Natural Edible Gum for Laddoo and Panjiri

Sanwariya Gondh is a traditional edible gum commonly used in Indian sweets and homemade delicacies, adding a unique texture to traditional recipes. Known in different homes as gond, gondh or edible gum, these golden, crystal-like pieces are the secret behind the famous gond ke laddoo, panjiri and winter sweets of Rajasthan, Punjab and North India. When fried in ghee, the pieces puff up into light, crunchy bites that give every laddoo its special texture.

This product is packed by Sanwariya and sold by Dev Grah Udyog, a family business from Rajasthan known for papad, spices, mukhwas and traditional foods. Each pouch is filled with clean, sorted pieces of good colour, so you get a premium quality ingredient for your festive and family recipes.

Why Choose Sanwariya Gondh?

• Pure and natural: The label says Pure and Natural, 100% Natural.
• Premium quality: Clean, light golden pieces that puff up well in ghee.
• Traditional ingredient: A must-have for gond laddoo, panjiri, halwa and winter sweets.
• Sorted pieces: Even-sized crystals for easy frying and grinding.
• Resealable pouch: The zip-lock silver pouch keeps it dry and clean.
• Trusted brand: Packed by Sanwariya with honest labelling.

Benefits of Gondh (Gond Ke Fayde)

Edible gum has a special place in Indian kitchens and family traditions. Here is why families value it:

• Traditional winter food: In North India and Rajasthan, gond laddoo and panjiri are made in winter and are traditionally believed to keep the body warm and strong.
• Traditionally given after childbirth: Many families prepare gond laddoo for new mothers as a traditional nourishing food, usually as advised by elders and doctors.
• Energy-rich sweets: Combined with ghee, dry fruits, jaggery and wheat flour, it makes filling, energy-giving sweets.
• Natural plant gum: It is a natural gum collected from trees, with no added flavours.
• Unique texture: Fried gondh gives a light, crunchy bite that no other ingredient can match.
• Used in summer drinks too: In some homes, soaked edible gum is added to cool drinks and sherbets.
• Long shelf life: Dry gum stores well, so it is always ready for festive cooking.

Note: These benefits are based on traditional use. This is a food ingredient, not a medicine. Gond sweets are usually rich in ghee and sugar or jaggery, so enjoy them in moderation. If you are pregnant, breastfeeding, diabetic or have a health condition, please consult your doctor about your diet.

What Is Gondh?

Gondh is a natural edible gum that oozes out from the bark of certain trees and dries into hard, translucent pieces. The most familiar type in Indian kitchens comes from acacia trees and is closely related to gum arabic. The pieces are collected, cleaned and sorted by size. On their own they are hard and glassy, but when fried in hot ghee they puff up and turn crisp, which is why they are used to give texture to sweets. Gondh should not be confused with gond katira, which is a different gum that swells in water and is mostly used in cooling drinks.

How to Use Gondh

1. Break if large: Lightly crush any very large pieces so they fry evenly.
2. Fry in ghee: Heat ghee on medium flame and add a few pieces at a time. They will puff up and turn white within seconds.
3. Drain and crush: Take out the puffed pieces, let them cool, and crush them coarsely.
4. Use in recipes: Mix into laddoo, panjiri, halwa or barfi as per your recipe.

Classic Gond Ke Laddoo

Fry the gondh in ghee until puffed and crush it. In the same ghee, roast whole wheat flour on low flame until golden and aromatic. Add chopped almonds, cashews, raisins and coconut. Mix in the crushed gum, then add powdered jaggery or sugar and a pinch of cardamom. While the mix is warm, shape into laddoos. Store in an airtight box and enjoy one a day in winter.

Panjiri

Roast whole wheat flour in ghee, add fried and crushed gondh, makhana, dry fruits, a little dry ginger powder (saunth) and ajwain, then sweeten with sugar or jaggery. Panjiri is a traditional winter treat and is also prepared as prasad on many festivals.

Gond Halwa and Barfi

Add fried, crushed gondh to atta or suji halwa for a crunchy twist, or set it with khoya and dry fruits to make gond barfi. Both are popular sweets for winter evenings and family gatherings.

More Recipes With Gondh

Apart from laddoo and panjiri, there are many other ways to enjoy this traditional ingredient. In Rajasthan, gond pak is a popular winter sweet made by cooking fried gum with ghee, khoya, sugar syrup and plenty of dry fruits, then setting it in a tray and cutting into squares. In Punjab, families add it to pinni along with urad dal flour. In Gujarat, a similar sweet called gundar pak is made for new mothers and for cold mornings.

You can also make a quick gond and dry fruit mix by tossing fried, crushed pieces with roasted makhana, almonds, cashews and a little jaggery powder. This makes a crunchy topping for warm milk, kheer or porridge. Some families add a spoon of crushed fried gum to hot milk with turmeric and saffron at bedtime during winter.

How Much to Use

For a batch of about 20 laddoos made with 500g of wheat flour, around 75g to 100g of edible gum is usually enough. One 100g pack is therefore just right for a family-size batch. If you like extra crunch, you can increase the quantity slightly.

Making Sweets Lighter

If you want to enjoy these sweets more often, use jaggery instead of white sugar, reduce the ghee a little, and add more nuts and seeds such as flax, pumpkin and melon seeds. The fried gum still gives a satisfying crunch, so the laddoos remain tasty while being a bit lighter.

Taste and Texture

Raw gondh has almost no taste and a hard, glassy feel. Once fried, it becomes light, airy and crunchy, with a mild nutty note from the ghee. In laddoos and panjiri, it adds a delightful crunch that contrasts with the soft roasted flour and dry fruits.

Gondh vs Gond Katira

• Gondh (edible gum): Fried in ghee and used in laddoo, panjiri and winter sweets.
• Gond katira: Soaked in water where it swells into a jelly, used mainly in summer drinks.

Both are natural gums, but they behave very differently in the kitchen, so always use the right one for your recipe.

Festive and Seasonal Uses

Gondh is closely linked to Indian seasons and celebrations. Families make gond laddoo in the first cold weeks of winter, prepare panjiri for Janmashtami and other festivals, and gift homemade sweets to relatives during Diwali and Makar Sankranti. A pouch of Sanwariya gondh in your pantry means you are always ready to make these festive treats at home.

Gifting Ideas

Homemade gond laddoos packed in a decorative box make a thoughtful gift for parents, grandparents and new mothers. You can also gift a pouch of gondh along with dry fruits to relatives who love to make traditional sweets themselves.

Packing and Quality

Sanwariya gondh comes in a food-grade silver zip-lock pouch with a clear window and label showing batch number, packing date and MRP. The label reads “Pure and Natural, Premium Quality, Rich in Nutrition, 100% Natural”. Each pack is sealed with care to keep the pieces clean and dry.

Storage and Shelf Life

• Best before 6 months from packing, as printed on the pack.
• Store in a cool, dry place away from sunlight.
• Close the zip lock tightly after use.
• Keep away from moisture, as it can make the pieces sticky.

Who Will Love This Product?

• Families who make gond laddoo and panjiri every winter.
• Home bakers and sweet makers who love traditional recipes.
• Halwais and sweet shops looking for a reliable quality ingredient.
• Anyone who wants to recreate grandmother’s recipes at home.

Tips for Perfect Results

• Fry on medium heat; very hot ghee can burn the outside before the centre puffs.
• Fry in small batches so every piece puffs fully.
• Pieces that do not puff are not cooked through; fry them a little longer.
• Crush only after cooling for the best crunch.
• Use good quality ghee for the best taste and aroma.

A Taste From the Heart of Rajasthan

In Rajasthan, winters are cold and dry, and kitchens fill with the smell of ghee, roasted flour and dry fruits. Gond laddoo, panjiri and other rich sweets are made in big batches and shared with the whole family. Sanwariya gondh brings that same tradition to your home, so you can make these sweets the way your elders did. Pair your homemade sweets with our Pan Methi-spiced savoury dishes and crispy Masala Tikdi Papad for a complete festive spread.

Why Buy from Dev Grah Udyog?

• Trusted Sanwariya brand with spices, papad, mukhwas and Rajasthani specialities.
• Clean, sorted and carefully packed products.
• Honest labelling and fair prices.
• Easy online ordering and delivery all over India.

Ordering and Delivery

Ordering is simple. Add the 100g pack to your cart, enter your address and place your order. We pack it carefully and ship it to your doorstep anywhere in India.

Frequently Asked Questions

What is gondh?

Gondh is a natural edible gum from trees, used in Indian sweets like gond laddoo and panjiri.

How do I use gondh?

Fry small pieces in ghee until they puff up, crush them, then mix into laddoo, panjiri or halwa.

What are the benefits of gondh?

Traditionally, it is used in winter sweets and in nourishing foods for new mothers. It gives a unique crunchy texture and is a natural ingredient.

Is gondh the same as gond katira?

No. Gondh is fried in ghee for sweets, while gond katira is soaked in water for drinks.

How long does it last?

The pack says best before 6 months from packing. Store it in a cool, dry place.

Do you deliver all over India?

Yes, Dev Grah Udyog delivers this product and our full range across India.

Make your winter laddoos and festive sweets the traditional way. Order Sanwariya Gondh 100g today.