Gond Mota

"Gond Mota" refers to a coarser or larger variety of edible gum, which, like "Gond Mahin" (fine gond), is a significant dry ingredient in Rajasthani cuisine, though it's a resin, not a vegetable. Sourced from the sap of various trees, most commonly the acacia, "mota" signifies its larger, more irregular pieces compared to the finer, often powdered "mahin" variety. This chunky form of gond is typically fried in ghee, where it expands and becomes crisp and airy, adding a unique crunchy texture and nutty flavor to traditional winter sweets and health-boosting preparations like Gond ke Laddu and Gond Pak. Its substantial form makes it particularly noticeable in these dishes, providing warmth and energy, especially valued during the colder months and for postpartum recovery.