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GAUND
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Description:
This gaund is used in famous Maharashtrian sweet is made with 'dink', as it is known in Marathi or 'gaund'as it is known in Rajasthan, which is an edible gum, a resin from the axle-wood tree. Gaund is not to be mixed up with gum arabica which comes from the Acacia nilotica or the Babhul tree.
Use:
Gum Arabica is used in many confectionaries and foods. It is used to make gaund laddu with combination of methi seed as it’s very healthy and sheera. It can be used to bind water to keep it contained in pasty fillings so it does not soften crusts, it can be used as a thickener for sauces and dressings, or it can be used in ice cream to eliminate the formation of ice crystals.
How to store:
Store it in a airtight container in a cool dry place.
Health benefits:
It is for its medicinal properties that the gaund is used in this laddu Buckwheat have an earthy, grassy flavour with a slight cocoa taste and it tastes best when the kernels are roasted. It is very hearty and flavourful, although it may seem overpowering to some people. u /sweetmeat. It is, traditionally, fed to lactating mothers and is supposed to help in increasing nutrients to the newborn baby as well as in preventing backache after childbirth. It is also given to children in cold weather as dried fruits are supposed to be 'heating'.
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Recipe(s) having the name GAUND
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 Jaripalla Churma |
| Gaund ke Laddu |
| Mukhwas (kankari ajwain) |
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