Paind – traditional foods for winters

The Gujarati Shabdkosh/dictionary describes Vasana as “foods consisting of various medicinal herbs and spices prepared and consumed during winters.” Vasana are superfoods created in our kitchens, designed by our ancestors and eaten to not just warm our body and boost immunity, but also to help it remain healthy, well greased, efficient and able throughout the year. A slice or small bowl full of Vasanu is a must during winter mornings. Gujarat has an extremely rich (literally and figuratively) repertoire of Vasana, with each region and community leaning towards traditional and heirloom recipes that have been handed down to them by their matriarchs. Parsi, Bohri, Jain, Kathiyawari, Kutchhi, Surti… the list is endless and so are the varieties of paak, chikki and ladoo. I am glad it is one food tradition we have still chosen to cling to. Of course, the skill required to make Vasana is fast vanishing,  however,  if you have a confident recipe on hand making it isn’t challenging,  as finding the required ingredients isn’t as daunting as the list may seem. 

Once the temperatures start dropping after Diwali, the Vasana begin to mark their presence at the local sweet shops. The first ones to show up are the milder kinds, ones needed to help us through the mild cold. Marble sized balls of Sooth + Piprimul + Gor + Ghee are prepared and stored in a stainless steel container that shows up during breakfast or before going to school. As the temperatures drop further the Vasana scene goes berserk with Saalem Paak, Gunder Paak, Methi Paak, Khajoor Paak, Aradiyu, Aadu Paak, Shing Pak, Badam Paak, Kachariyu, Saubhagya Sooth, Paind, various kinds of chikki and scores of traditional winter food preparations hustle for our attention. 

The recipe shared here is Paind, Pend or Pent as it is known,  finds its origins in Jain community. It is a rich and delicious concoction of Gond/ edible gum, coconut, sooth/dried ginger powder, Khus-khus (poppy seeds), almonds, magaztari (melon seeds),  ghee and milk. Slow-cooked to perfection it is a true labour of love. Most Vasana contain certain key ingredients. Ghee, sooth, gond/edible gum, milk,  jaggery, coconut, dried nuts would be found in most recipes. And each recipe will treat it differently.

The very gracious and adorable  Ranjan auntie decided to wait (so that I can document it for the blog)  this time to kick start the Paind making for the season, she will continue to make it few more times during the entire winter season for her immediate and extended family. This is tradition we all follow, to share such foods, be it papad, pickles, sun-dried foods, vasana and likes.  Paind stays well for a week at room temperature. It is not advised to store it in the refrigerator hence, it is made as soon as the previous batch is over. A tablespoon of Paind at breakfast is how Jains enjoy it. The ingredients are usually eyeballed but we have measured them for proper documentation of the recipe. 

In the coming years, I intend to document as many Vasana recipes I can on the blog. Do write in  if you wish to share any specific Vasana recipes on this platform.