Eating gond, also known as edible gum, in Siddha and Ayurveda, is appreciated for its energy-boosting and health-promoting properties, particularly for vata dosha balance and nourishment of the sapta dhatus, especially the bones and muscles. You’re right that it’s often used to enhance stamina and vitality.
To incorporate gond into your diet, it’s not typically eaten directly, as chewing raw gond can be sticky and unpleasant. Instead, it’s best used in preparations. Here’s a simple approach: try making gond laddu, a popular Indian sweet that’s relatively easy to prepare and quite beneficial.
First, roast the gond in ghee until it’s puffy. The key is to use low heat to ensure it expands well without burning. Once it’s puffy, take it out and let it cool. Meanwhile, dry roast your choice of ground nuts and seeds like almonds, cashews, or sesame, which are also great for vata balance and energy. Grind these with jaggery to taste—a natural sweetener that complements the warming qualities of gond.
Next, mix the gond, nuts, and jaggery together. You can also add roasted whole wheat flour or gram flour for binding. Shape them into small balls, or laddus, while they’re warm. If this feels too much, these laddus store easily and last for weeks, offering you the flexibility of consuming them daily without much hassle.
You could also add gond to warm milk with some turmeric and a pinch of cardamom, turning it into a soothing bedtime drink that nurtures your energy levels and supports restful sleep.
It’s crucial to adjust consumption based on your unique constitution. If you have a predominant kapha dosha, consume smaller quantities due to its sticky nature. Imbalance symptoms would require further analysis, especially if there’s a persistent energy issue.
Before introducing gond regularly, if your low energy persists or you have any medical condition, it’s advisable to consult a healthcare provider to rule out any underlying issues. Always start with small amounts to observe your body’s response.
