How to make gulkand

HOME MADE GULKAND RECIPE

Gulkand, or Gulqand is a sweet preserve of rose petals made in India and in some other Asian countries. Gul means flower in both Persian and Urdu Languages, and qand means sweet in Arabic.Gulkand or rose petal jam is a sweet Indian delicacy. Gulkand has been prepared with Damask roses. Gulkand is used in the Unani system of medicine as a cooling tonic. Some of its benefits under the Unani system include fighting fatigue and lethargy, enhancing memory, and purifying the blood.

Gulkand reduces acidity/heat in the tummy, treats intestinal ulcers & swelling and strengthens the liver. It improves appetite and digestion. Kids and adults can consume it for constipation problems as well as it is a mild laxative.

Gulkand can be taken as natural appetiser , it can be added as sweetener in desserts , smoothies , lassi and milkshakes . It is also one of the ingredients in making Paan ( Indian mouth freshener). 

Gulkand is very useful to treat body odour and excessive perspiration. It detoxifies your body from inside and its cooling effect prevents internal heat during summers.

Gulkand is rich in antioxidants thus acts as an energy booster. The regular intake of gulkand aids in severe ulcers, constipation, stomach heat and heart burning.

Gulkand aids in heavy menstruation. During periods, gulkand is a very essential diet. It prevents irregular periods and excessive bleeding. It prevents anaemia.

Gulkand is regarded as the health tonic that keeps your metabolism healthy and fit. 

INGREDIENTS

 1 cup tightly packed rose petals

3 OR 4 tbsp sugar 

Few drops of rose essence

METHOD – https://www.youtube.com/watch?v=rb2ibD4zVwk

Collect the fresh and fragrant rose petals.

Gently wash the petals with water and let them dry on a paper or cloth.

Take 1 cup of petals in a mixie jar and pulse the petals one or two times to shred them OR you can also chop the petals into pieces.

Spread a layer of rose petals in a dry glass jar.

Now spread a layer of sugar over the rose petals evenly.

Then again spread a layer of petals over the sugar layer.

Repeat till all the petals are over.

Close the jar with a lid and keep it in the sunlight for 7 – 10 days

Mix the gulkand every other day using a clean spoon.

Store in an airtight container and refrigerate it.

You can store it for a year or more.

NOTE – Instead of sugar we can use honey .

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