India, Jan. 15 -- Winter food traditions in India often revolve around ingredients chosen for strength, warmth, and long-lasting energy. Gond ladoo, made using edible gum, fits perfectly into this seasonal approach. Commonly eaten in the morning during colder months, this laddoo has been part of household routines for generations, especially in North and Central India.

Edible gum, locally known as gond, is derived from tree sap and has been used in Indian cooking for centuries. Historical food practices show gond being included in winter recipes because it expands when fried and blends easily with ghee and nuts. This made it suitable for preparing energy-dense foods that could be stored and consumed in small portions.

Gond ladoo is trad...