Gul Futane

Gul-futane is a simple yet nourishing snack made by mixing roasted chickpeas (futane) with jaggery (gul). It's traditionally eaten during monsoon or winter for its flavor and health benefits.

In Marathi, "गुळ-फुटाणे" refers to the combined consumption of jaggery (गुळ) and dal puddings or dumplings (फुटाणे). This combination is often highlighted in Ayurvedic and traditional health contexts for its synergistic benefits

Health Benefits of Gul Futane

Here are some of the key advantages shared in Marathi wellness articles:

Iron-rich jaggery helps with menstrual issues and can be beneficial during pregnancy

Stronger muscles: The combination provides protein, phosphorus, and calcium, supporting muscle and bone strength

Improved digestion: Fiber in dumplings and chickpeas aids digestion and helps relieve constipation

Stress relief: With amino acids like tryptophan and nutrients like vitamin B6 and serotonin‑boosting compounds, it helps reduce stress and protect mental health

Detox and metabolism boost: Enhances metabolism, aids in toxin elimination, and supports weight management

Heart health: Potassium in this combo may help in preventing heart attacks

Skin glow and cognition: Zinc promotes facial radiance and “smartness,” while vitamin B6 supports brain power and memory

Relief for specific ailments:

Jaggery with ginger offers relief from joint pain.

Jaggery and black sesame can help with asthma.

Summary Table

Component Benefits

Jaggery (गुळ) Rich in iron, calcium, and B‑vitamins; supports menstruation, pregnancy, stress relief, digestion, metabolism, muscles, bones, and cognition

Futane (dal dumplings) High in protein, fiber, amino acids, phosphorus; helps digestion, muscle strength, metabolism, stress reduction, and skin health

Combined Effects Detoxifies, supports heart health, improves cognition and skin glow

Special Pairings

• Ginger → joint pain relief
• Black sesame → asthma support
• Ghee → toothache
• Dry ginger → cough/cold benefits

It reflects traditional knowledge rooted in Ayurveda and regional eating practices, especially during seasons when energy, digestion, or immunity needs are higher.