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Gulkand also known as Rose Petals
Jam is from the Indian Subcontinent. In Persian Gul means Flower and gand means
sweet. Gulkand is prepared by layers alternate layers of Rose and Sugar and
then exposed to Sunday for about 3-4 weeks and when the preserve is ready it is
stored in an airtight container (source wiki)
Gulkand has so many health
benefits it is widely used as a medicine in Ayurveda. It is mainly used to reduce
the body heat. It is advisable to have a tap of Gulkand regularly. It is a very
good antioxidant .It is helpful to prevent against Mouth ulcers, acidity,
Stomach heat, bad mouth odor, menstrual pain and many more.
Accidentally I came across the
recipe of Gulkand from here. Never thought it is so easy ,So immediately I bought
rose in that weekend and gave it a try .I prepared this Gulkand a long back and
completely forgot about it ,It was lying in my draft for a while ,When I was
going through the recipes for Valentine’s day Gulkand struck my mind ,after all
it made with Roses right hence it suits the theme. Now let’s get started.
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Recipe Cuisine: Indian/Ayurvedic | Recipe
Category : Jam/Preserves
Prep Time: 20 days | Makes: small cup |Author :Sharmila
Ingredients
Rose
petals – 1 cup tightly packed (Rose or Red colour petals preferably)
Sugar
as needed
|
Method:
1. Collect
the rose petals in a measuring cup .Put them in a mixing bowl, now wash the
rose petals really well.
2. After washing,
drain the water completely. Spread it in a paper and let it dry completely.
3. Once the
water completely dries out .Collect the rose petals in a blender and pulse it
once or twice. Otherwise tear the petals into small pieces. After pulsing, take
a sterilisable jab spread down a layer of pulsed rose petals. Next put a layer
of sugar as shown in pic. Continue the layering with alternate layers of sugar
and rose petals.
4. Allow the
jar to stay on sun light upto 6-8 hours a day with lids lightly opened(see notes for instructions) for about 20 days. Every days
mix the layer with the spoon. At the night times you can put the jar indoor. After
20 days your Gulkand will be ready .Keep it refrigerated it keeps well for
months together.
Notes:
- Make sure you always use a clean spoon when handling the Gulkand.
- Instead of opening the lid lightly in the sun you can actually put a cloth above the lid and cover with a rubber band, so there is some room of air circulation and it can be prevented from dust.
- Gulkand can be used in a variety of indian recipe and it is also used as a medicine in Ayurveda.
- A tsp of Gulkand a day reduces the body heat.
great post
ReplyDeleteThanks palak :)
Deletenice share...
ReplyDeleteWhat a fun post, Sharmila! Perfect for Valentine's Day, too! :-)
ReplyDeleteSuch a unique preserve!
ReplyDeleteA very useful one Sharmila!
ReplyDeleteI haven't made this as yet but it's always been at the back of my mind.:) Loved going through your post! Beautiful!
ReplyDeleteTo try, to use the roses in my garden. Darn nice.
ReplyDeleteVery interesting post.
ReplyDeleteHow to preserve gulkand.my gulkand gets fungus layer
ReplyDeleteMake sure you use a clean spoon without any moisture to handle gulkand. Also avoid using hands in the bottle. By this you can prevent fungus. Also dont leave it unattended for months together ,stir it once in a while.
Deleteis it need to put in freeze or just we can store in normal temperature room ?
DeleteYou can just store in normal room temperature..
DeleteThanks a lot Madam g
DeleteThanx Sharmila Jee --
ReplyDelete