Gond (Edible Gum) | Desi Acacia, Puffs 3x When Fried, Clean Crystals

Gond, the Winter Essential Every Indian Kitchen Reaches For

Hathi Masala Gond is pure desi acacia gond. It’s selected for its crystal size and how fully the crystals puff in hot ghee. This isn’t gond katira, a completely different product that absorbs water and expands. Gond crystals puff up to 3-4 times their original size when heated in hot ghee. Machine-cleaned to remove bark pieces and fine dust. Used in winter dry fruit mixes, gond ke ladoo, and post-delivery nutrition meals.

What Makes Hathi Masala Gond Worth Every Winter? 

- Hygienically Packed

- Fresh. Efficient. Pure.

- Lab Tested Every Batch

- Flavour locked packaging 

- Exported to 60+ Countries

About Hathi Masala Gond (Dried Gum )

What is Gond (Dried Gum)?

Gond is the naturally occurring resin that drips from the bark of the Acacia tree (also known as babool in India) and slowly hardens into small, yellow-brown-colored crystals. In India, it may be known as gaund, dried gum, goond, or edible gum, but it’s all the same thing.

What makes the Dried Gum special is how it reacts when added to pre-heated ghee. A good-quality gond crystal puffs up to 3-4 times its size within just 5-10 seconds, airy, light, and perfectly crisp. That puffed texture of gond is exactly what gives Indian sweets like gond ke ladoo their soft, melt-in-the-mouth bite.

NOTE: Desi babool gond and gond katira aren’t the same. Gond katira looks white/off-white and chalky, swells in cold water, and is used in summer cooling drinks. Desi gond is used in hot ghee for ladoos and winter dishes/sweets. They can’t be swapped for each other, so always check which one your recipe calls for.

Sourcing and Origin

Hathi Masala sources dried gum from desi babool (acacia) from reliable farmers in Rajasthan and Madhya Pradesh. Both states are known to be the best producers of dried gum in India. It harvests during the winter, when the quality of the crystals is naturally at its best. Hathi Masala uses clean, amber-colored crystals of uniform size and low moisture content. Any batch containing bark pieces, varied crystals, or a high moisture content is immediately rejected.

How Hathi Masala Processes Gond

Raw dried gum is mixed with bark impurities, fine dust, and broken crystals. These impurities affect the quality and cleanliness of the dried gum puffs. Hathi Masala processes every batch using a 9-step purification procedure, machine-cleaning equipment to remove bark debris, stones, and fine dust, with no human contact at any stage.

The cleaned, dried gums are later packed in Hathi Masala 3-layer barrier packaging that saves the spice from direct sunlight and moisture. Moisture is one of the enemies of dried gum’s quality. It causes crystals to clump, reduces their ability to puff fully, and shortens shelf life. Every batch is tested at Hathi Masala's in-house laboratory for purity, moisture content, and safety before dispatch.

How to Use Gond in Your Kitchen

For Gond Ke Ladoo: Add them to the pre-heated ghee. They’ll puff up in 5-10 seconds. Crush them lightly before mixing them with whole wheat flour, jaggery, dry fruits, and some more ghee. Use 50-75 g of dried gum per kilogram of flour.

For Post-Delivery Recovery Meals: Gond is an important ingredient in traditional Post-Delivery recovery recipes in North Indian and Gujarati homes. It’s combined with wheat flour, ghee, and jaggery to make nutrient-rich ladoos

For Punjabi Style Pinni: It’s almost similar to gond ke ladoo but richer. Prepared with wheat flour, ghee, and a mix of dried fruits. Use approximately 100 g of dried gum per kilogram of flour.

For Winter Dry Fruit Mix: Fry and lightly crush the dried gums, then add them to your dry fruit and nut mix and blend. It will add a lovely crunch without changing the flavour of your dry fruit mix.

Gond vs Gond Katira: The Difference Every Kitchen Should Know

These are 2 separate spices. If a recipe needs dried gum, gond katira won’t work, and the ladoo will not set correctly.

Natural Benefits of Gond

It has been part of Indian traditional food, winter nutrition, and post-delivery recovery for centuries. It is a natural source of calcium and protein. The complex carbohydrate structure of the resin provides slow-release energy, which is why it has long been used to warm winter foods.

In Indian Ayurveda, It is considered warming in nature and best eaten during the winter months. Many Indian households used to make gond ke ladoo specifically during the winter months and after childbirth to support the mother's nourishment and recovery. This habit has been passed down across generations in the Gujarati and North Indian families.

These are the natural dietary properties of dried gum. It isn’t a medicine and doesn’t replace medical advice.

Storage: Store dried gum crystals in an airtight jar. Keep the jar in a cool spot, away from direct sunlight and moisture. Moisture reduces the gum crystals' ability to puff properly. Best consumed within 18 months of the manufacturing date.

Quality You Can Trust

Hathi Masala has been part of Indian spice manufacturing since 1952. Our Gond Puffs are cleaned using a 9-step automatic cleaning machine that removes barks, dust, stones, and other fine impurities without human contact at any stage. Every batch of Hathi Masala spices is lab-tested for galactomannan content, moisture, purity, and safety before dispatch.

- FSSAI-Certified and ISO 22000 Manufacturing.

- Lab tested every batch. 

- Low moisture drying Technology

- Hygienically Packed. Dedicated sterilization facility.

- Flavour-locked packaging 

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