Bavan Chargund (100 g) is an edible gum (gond) used in traditional Indian Ayurvedic cooking and wellness. This natural plant resin is a key ingredient in warming winter foods like panjiri and gond ke laddoo, believed to provide strength, warmth, and postpartum nourishment.

Traditional Edible Gum for Ayurvedic Cooking

• Pure chargund (edible gum/gond) for traditional Indian recipes
• Key ingredient in panjiri, gond ke laddoo, and winter energy foods
• Naturally rich in nutrients — traditionally given to new mothers and children in winter
• 100 g pack suitable for home use and festive preparation

How to Use

Deep-fry or dry-roast chargund until it puffs into light, crispy pieces, then incorporate into panjiri (a nutritious Punjabi flour-and-sugar mix) or roll into gond ke laddoo with ghee, whole wheat flour, dried fruits, and nuts. Use in small quantities — it expands significantly when fried.

Frequently Asked Questions

What is chargund used for? Chargund (also called gond or edible gum) is a plant resin used in South Asian cooking for its warming, nourishing properties. It is traditionally consumed in winter and given to new mothers for postpartum recovery.

Is it the same as gond? Yes — chargund and gond both refer to edible plant resins used in Indian cooking. The specific resin variety may vary by region.

Where can I buy it in Los Angeles? At Anora's Cash N Carry, 567 S Fairfax Ave, Los Angeles, CA 90036. EBT accepted.

Allergen note: Derived from plant resin. May be packaged in a facility handling tree nuts, wheat, and dairy. Check the product label for details.