ggulkand:gulkand has been traditionally used as a cooling tonic to combat fatigue, lethary, mucular...
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Gulkand
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Gulkand
Description
Gulkand is one of the most delicious
Ayurvedic preparations known to mankind.Gulkand is a sweet preserve of rose petals
and is made primarily of rose petals, whichare collected at their peak. Place the rose
petals and sugar in layers in a wide-mouthedairtight glass jar. Place this jar in sunlight
for 6 hours per day for around 3 to 4 weeks.
On alternate days, the contents of the jarshould be stirred with a wooden stick. Thejar should be kept indoors once done. Other
ingredients, such as silver foil, Praval Pishti,cardamom seeds, or Muktapishti (powdered
pearl) can be added to increase the coolingproperties of the gulkand. Ayurveda assigns
cooling properties to gulkand and it'sconsumption during the hot season is
believed to be beneficial.
How to select
The rose petals should be firm, bright red in
colour and free from any blemishes or darkspots. Packaged gulkand may also be bought
from the market but you would need tocheck the 'best before date.
Culinary use
Gulkand is commonly used as an
ingredient of Paan, a popular dessert anddigestive of Pakistan and North India Gulkand peda is a popular and refreshing
sweet dish in India
You may have gulkand on its own by thespoonfuls or in recipes calling for its unique
taste and flavour.
Gulkand may be used to make rose
flavored teas and drinks.
How to store
Store gulkand in an airtight container andkeep it in the refrigerator. It can be used for
months when refrigerated.
Health benefits
Gulkand is an Ayurvedic tonic.
The health benefits of gulkand includes
reduction of pitta and heat in the body, areduction in eye inflammation and redness,strengthening of the teeth and gums, and the
treatment of acidity.
Gulkand Thandai Smoothie.
by MOONBEAMS
A luscious, fragrant and a refreshing
smoothie.
Preparation Time: 1 hrs
Cooking Time: 10 minsMakes 4 serving
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Ingredients15 almonds (badam) , soaked and skin
removed
15pistachios , soaked and skin removed)
2 tbsp melon seeds (charmagaz)1 tbsppoppy seeds (khus-khus)
1 tbsp fennel seeds (saunf)
1 tsp green cardamom (elaichi) powder
1/4 tsp crushed saffron (kesar) strands
a pinch ofnutmeg (jaiphal) powder
1 tbspblack peppercorns (kalimirch) corns
3 tbsp readymade dry rose petal (gulkand)
1 1/2 cups boiled and cooled milk
2 cups fresh thickcurds (dahi)
2 tbsp honey
2 tbsp kewra water2 tbsp crushed sugarcandy (misri)
15 ice-cubes
gulkand for garnishing
Method
1. Soak the melon seeds,poppyseeds,fennelseeds,saffron strands,black pepper
corns,skin removed almonds and pistachious
in milk for 1 hour.
2. Add the soaked in milkingredients,cardamom powder,nutmeg
powder,fresh
curds,honey,Misri,gulkand,kewra water and
icecubes in a smoothie maker and blend till
smooth.
3. Pour into glass,garnish with gulkand andserve immediately.
Gulkand Shake ( Protein
Rich Recipes )
by Tarla Dalal
Gulkhand shake, this
cooling summertime
sweet treat will be
loved by your little
ones! gulkand is
something that a child
never refuses to eat, so
if your child does not
like plain milk or is
bored of having his regular milk drinks,
serve this protein-rich potion. Boost your
childs immunity by giving him 6. 6 gm of
protein per glass of this shake!
Preparation Time: 5 mins
Makes 4 glasses
Ingredients
3 cups milk
4 tbsp gulkand , refer handy tip
2 tbsp rose syrup
1 cup crushed ice
For The Garnish
a few chopped rose petals
Method
1. Combine all the ingredients together andblend in a mixer till smooth and frothy.
2. Pour equal quantity of the drink into 4individual glasses and serve immediately,
garnished with rose petals.
Handy tip:
1. Gulkand is made by marinating rose petalsin sugar. It is a coolant and tastes great when
used in ice-creams, milkshakes or any other
desserts. It is readily available in the market.
Store in an air-tight container in a dry place
or in the refrigerator.
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Paan Ice-cream
by Tarla Dalal
All the goodness of ice-cream flavoured with
paan. A digestive dessert.
Preparation Time: 15 mins.
Cooking Time: 10 mins.
Ingredients
1 ltrfull fat milk
1 1/2 cups (300 grams) sugar
1/4 cup (20 grams) cornflour
1 1/2 cups (300 grams) cream
For the paan flavouring
4 calcuttabeetel leaves (paan)
1 tbsp lemon juice
6 dry dates (kharek), soaked overnight
1 tbsp fennel seeds (saunf) powder
1/4 tsp cardamom (elaichi), crushed
1/4 cup gulkand
a pinch ofmenthol
Method
For the paan flavouring
1. Wash the paan leaves and grind them into afine paste along with the lemon juice in a
food processor. Sieve through a strainer and
keep the juice aside.
2. Deseed and finely chop the kharek.3. Mix together the paan juice, kharek, saunf,
cardamom and gulkand in a bowl. Keep
aside.
How to proceed
1. Dissolve the cornflour in 1/4 cup of coldmilk. Keep aside.
2. Place the rest of the milk in a heavybottomed pan and bring it to a boil. Add the
sugar and simmer for 5 minutes.
3. Add the dissolved cornflour and simmer foranother 5 minutes while stirring
continuously, till it is of a coating
consistency.
4. Remove from the fire and allow it to coolcompletely.
5. Add the paan flavouring mixture and creamto the milk.
6. Mix well and pour into a shallow freezerproof dish.
7. Freeze till slushy. Remove and beat with awhisk until smooth and creamy. Add the
menthol and mix well.
8. Freeze again until firm for about 4 to 6hours.
Tips
1. Lucknowi saunf is smaller in size ascompared to fennel seeds and more fragrant.
It is available at most grocery stores andpaan vendors.
Paan Ice-Cream
by Tarla Dalal
A digestive dessert. All the goodness of ice-
cream flavoured with paan. Look for all the
ingredients in your neighbourhood pan shop.
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Preparation Time: 15 mins.
Cooking Time: 10 mins.
Serves 10.
Ingredients1 ltrfull fat milk
1 1/2 cups sugar
1/4 cup cornflour
1 1/2 cups (300 grams) fresh cream
For the paan flavouring
4 calcuttabeetel leaves (paan)
1 tbsp lemon juice
6 dried dates (kharek), soaked overnight and finely
chopped
1 tbsp lucknowi fennel seeds (saunf), powdered
1/4 tsp cardamom (elaichi) powder
1/4 cup gulkand (sweetened rose petals)
a pinch ofmenthol
Method
1. Wash the paan leaves and grind them into a fine pastealong with the lemon juice in a blender. Sieve through a
strainer and keep the juice aside.
2. Deseed and finely chop the kharek.3. Mix together the paan juice, kharek, saunf, cardamom
powder and gulkand in a bowl. Keep aside.
How to proceed
1. Dissolve the cornflour in cup of coldmilk. Keep aside.
2. Place the rest of the milk in a heavybottomed pan and bring it to a boil.
3. Add the sugar and simmer for 5minutes.
4. Add the dissolved cornflour andsimmer for another 5 minutes
while stirring continuously, till it is of a
coating consistency.
5. Remove from the fire and allow it to coolcompletely.
6. Add the paan flavouring mixture and creamto the milk.
7. Mix well and pour into a shallow dish.8. Freeze till slushy. Remove and beat with a
whisk until smooth and creamy (or use a
blender).
9. Add the menthol and mix well.10.Freeze again until firm. Scoop and serve.
Tips
1. Lucknowi saunf is smaller in size ascompared to fennel seeds and more fragrant.
2. It is available at most grocery stores andpaan vendors.
3. The ice-cream mixture has to be chilled before you add the paan mixture as it may
curdle because of the lemon juice.
Pista Paan
by Tarla Dalal
A cone made of
pistachio barfi
filled with gulkand
flavoured dry
fruits.
Preparation Time
: 20 mins.
Cooking Time:
Nil.
Makes 8 pieces.
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Ingredients
1 recipe ofPista Barfi
To be mixed into a filling1 tbsppowdered sugar
1 tbspblanched, peled and chopped
pistachios
2 tbsp almonds (badam),blanched, peeled
and chopped
2 tbsp gulkand
1 tbsppoppy seeds (khus-khus)
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
For the garnish3 edible silver leaf (vark)
Method
1. Make the pista barfi as specified in therecipe.
2. Roll out this dough in between 2 sheets ofplastic till it is 6 mm. (1/4") thick. Cut 8
squares of 75 mm. x 75 mm. (3" x 3") each
(re-roll the scrap if required).
3. Keep these squares covered with plastic tillrequired.
4. Divide the filling into 8 equal portions.5. Place a portion of the filling diagonally on
each pista barfi square.
6. Shape each square into a cone, by bringingthe opposite ends together.
7. Cover the pista cone completely with thesilver leaf.
8. Repeat for the remaining filling and pistabarfi squares to make 7 more paans.
Beetroot Rabdi
by Amarendra Mulye
Beetroot rabdi, a pink coloured, beetroot and
rose flavoured dessert.
Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 2 to 3 servings
Ingredients1 cupboiled beetroot pieces
2 tbsp ghee
1 tbsp chopped raisins (kismis)
2 tbsp chopped cashewnuts (kaju)
1 cup condensed milk
1/2 tsp rose essence
gulkand as per taste
Method
1. Grind the beetroot into fine puree, transfer ina bowl and keep side.
2. Heat the ghee in a pan add the raisins andcashewnuts and fry for a minute on a slow
flame.
3. Add the beetroot puree and cook for 10minutes on a slow flame.
4. Remove from the flame, add the condensedmilk and mix well.
5. Add the rose essence, mix well and dividethe rabdi into equal portions and pour it into
a dessert cups.
6. Top it with a dollop of gulkand and keep ina refrigerator for 30 minutes.
7. Serve chilled.Note
1. If you need still thick consistency, milkpowder + powdered sugar may be added.
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Gulkand Thandai
Smoothie.
by MOONBEAMS
A luscious,fragrant and a refreshing
smoothie.
Preparation Time: 1 hrs
Cooking Time: 10 mins
Makes 4 serving
Ingredients
15 almonds (badam) , soaked and skinremoved
15pistachios , soaked and skin removed)
2 tbsp melon seeds (charmagaz)
1 tbsppoppy seeds (khus-khus)
1 tbsp fennel seeds (saunf)
1 tsp green cardamom (elaichi) powder
1/4 tsp crushed saffron (kesar) strands
strands
a pinch ofnutmeg (jaiphal) powder
1 tbspblack peppercorns (kalimirch) corns
3 tbsp readymade dry rose petal (gulkand)1 1/2 cups boiled and cooled milk
2 cups fresh thickcurds (dahi)
2 tbsp honey
2 tbsp kewra water
2 tbsp crushed sugarcandy (misri)
15 ice-cubes
gulkand for garnishing
Method
1. Soak the melon seeds,poppyseeds,fennelseeds,saffron strands,black pepper
corns,skin removed almonds and pistachious
in milk for 1 hour.
2. Add the soaked in milkingredients,cardamom powder,nutmeg
powder,fresh
curds,honey,Misri,gulkand,kewra water and
icecubes in a smoothie maker and blend till
smooth.
3. Pour into glass,garnish with gulkand andserve immediately.
Narial ki Shikanji
by Foodie#429002
Tasty and an energetic drink which is easy to
make.
Preparation Time: 15 minsCooking Time: 5 minsMakes 4 servings
Ingredients2 cups coconut milk
300 ml soda orlemon squash
2 lemon
2 tbsp honey
2 tbsppowdered sugar2 tbsp mint juice
1 tbsp gulkand
a mint sprig and lemon slice for garnishing
Method
1. Combine all the ingredients, and blend in amixer till smooth.
2. Serve chilled garnished with mint and lemonslice, served in a coconut shell.
Paan Masala Biscuits
by kundan shah
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Truly a creative biscuit or cookie recipe,
Paan masala biscuits are prepared by
stuffing Gulkand based sweet and cooling
mixture into the pastry dough balls. Flatten
the stuffed balls and bake till crispy done.
Preparation Time: 1hour
Cooking Time: 20mins
Ingredients
FPR PUFF PASTRY
2 1/2 cupsplain flour (maida)
200 gmsbutter
1/2 tsp salt
TO BE MIXED INTO A FILLING
4 tbsppowdered sugar
4 tbsppowdered pistachios
8 tbsppowdered almonds (badam)
8 tbsp gulkand
4 tbsppoppy seeds (khus-khus)
1 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
Method
1. Divide flour into 2/3 and 2/3 parts.to 2/3part mix butter. put on a small plastic sheet
and then in fridge to harden. to the
remaining 2/3 flour, mix in salt and make a
soft dough with water. knead well.
2. Roll dough oblong. remove the cooled buttermixture from the fridge and put it in the
centre of the rolled out dough and fold.
again put in fridge to harden for about
15minutes.
3. Remove dough on floured surface and rollas long as possible. fold two ends in the
centre and then place one side of the fold
over the other. sprinkle the dry flour
whenever the dough tears and butter comes
out in the initial stages of rolling. put in
fridge for 15 minutes to harden. repeat this
process four times.
4. Divide the filling into 4equal portions.5. Cut the ready puff pastry into four parts. roll
each part to an oblong approx 7"x 5".
6. Thinly spread the filling. roll up lengthwiselike a swiss roll, sealing edges with water
and trimming ends.
7. Brush with milk. mark eight cuts with aknife on the surface.
8. Bake at 200degree c till golden brown.9. Remove from oven and cool on rack. dust
with icing sugar.
10.Cut out biscuits at the markings.
Sweet Corn Stuffed Puran
Poli
by mpbadiani
This is a western version of Puran Poli in
place of traditional Puran Poli made using
dal as main ingredients. It's amazing in taste
having flavour of Gulkand.
Preparation Time: 20 minsCooking Time: 50 minsMakes 4 to 5 puran polis
Ingredients
For The Filling
1 cup corn (makai ke dane) kernel
2 to 3 piece fig
2 tbsp milk powder
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1/2 cup milk
2 tbsp sugar
2 tbsp gulkand (rose petal jam)
1/2 tsp cardamoms powder
few saffron (kesar) strands strands
1 tbsp dry fruit powder1 tbsp ghee
For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tbsp fresh cream
1 tsp ghee
water as per need
For The Serving
ghee
MethodFor the filling
1. Wash and mash the corn kernel, drain anyexcess water and keep aside.
2. Heat the non-stick pan, add mashed cornkernel and saute for 1 2 minutes to burn
excess water part.
3. Add 1 tsp Ghee and 2 tbsp of Sugar, mixproperly and keep this mixture aside for a
while.
4. Take 2 3 Fig, and make small pieces of it.5. Add 1/2 cup of milk into pieces, and mix
properly to make milk fig paste.
6. Add this paste into mixture of Corn. Add 1tbsp of Gulkand into this mixture
7. Dissolve the saffron in a little milk byrubbing.
8. Add the cardamom and dry fruit powder,saffron liquid into corn stuffing and mixwell.
9. Divided this mixture into 4 5 portions.Now, stuffing is ready and keep aside.
For the dough
1. Combine the flour and ghee, cream andknead into a soft dough using adequate
water.
2. Divide into 4 5 portions and keep aside.
How to proceed
1. Roll out one portion of the dough into aabout 3" to 4 diameter circle.
2. Place a portion of the filling mixture andfold the edges of the dough over the filling.
3. Pinch the edges together to seal the fillingin.
4. Flatten the dough and roll again into a 4" to5 diameter circle.
5. Cook on a tava over a medium flame tillgolden brown in colour on both sides.
6. Repeat for the remaining dough and filling.7. Smear with ghee and serve hot.
Thandai Smoothie
by Amarendra Mulye
A refreshing and healthy Smoothie with the
flavour of Thandai which is traditionally
prepared during the Holi festival.
Preparation Time: 15 mins
Cooking Time: 2 mins
Makes 4 serving
Ingredients
500 ml vanilla ice-cream
1/4 cup almonds (badam)
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1 tbsp melon seeds (charmagaz)
1 tbsppoppy seeds (khus-khus)
1/2 tsp fennel seeds (saunf)
1/4 tspblack peppercorns (kalimirch)
powder
1/2 tsp cardamom (elaichi) powder1 tsp rose water
1/4 cup gulkand or dried rose petals
few saffron (kesar) strands strands for
garnishing
wateras required
Method
1. Soak almonds, melon seeds, khuskhus, saunfin water overnight
2. Remove the water3. Grind almonds, melon seeds and khuskhus
to a very fine paste
4. Add cardamom powder, pepper powder,gulkand and rose water to it
5. Again grind it in the grinder6. Finally mix ice-cream with the Thandai
paste
7. Blend the mixture till it becomes smoothand fluffy
8. Pour it in broad based glasses9.
Garnish it with saffron strands
10.Serve chilled
Gulkand is undoubtedly the most delicious
Ayurvedic preparation known to mankind. Itis made primarily of rose petals which are
collected at their peak condition.
Gulkand has been traditionally used as a
cooling tonic to combat fatigue, lethary,mucular aches, biliousness itching, and heat-
related conditions. It is good for memory,eyesight, cheerfulness and it is a good blood
purifier. It is also naturally rich in calciumand has antioxidant. It can be used year-
round by persons of all constitutions,especially Vata and Pitta. Indian Ayurvedic
doctors, use it combined with other specific
herbs for several types of cancer patientsundergoing radiation or chemotherapies.
We obtain rose petals for Kohinoor
Gulkand from Pushkar in Rajasthan.(Pushkar is known to grow the best roses inall over India)
Uses of Gulkand :
Gulkand is traditionally used as acooling tonic to combat fatigue,
lethargy, muscular aches,biliousness, itching, and heat-related
conditions. Nose-bleeding,
hemorrage, vomitting of blood andor bitter-sour pitta, excess menstrualdischarge, frequent abortions etc are
the indications wherein Gulkandgives excellent cooling.
Gulkand gives cool feeling to nervesand commonly used in acidity.
In today's world filled with stressand strain at every point, it is a good
tonic for central nervous system aswell as liver. It reduces constipation
and strengthens all elements of the body, as perCharak Sanhita.
Gulkand also helps reducinghyperacidity. The heat in the Gastro
canal, duodenum is removed byGulkand. In swelling and ulcer of
intestines, the acidity shows up inblackish blemishes on forehead, face,
blackish circles around eyes, loss ofhair etc. Ayurveda describes rose as
"Vrishya" meaning strengthening thesemen. When semen has less sperms
or sperms are getting weakened dueto vaginal acidity, such couples will
get benefits due to Gulkand. Gulkand is widely used in Pan,
Shakes, Sweets, Ice-cream,Confectionary etc.
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In addition to the uses mentioned above, the
following are other traditional indicationsforGulkand:
Rose petals are useful for reducing pitta (acidity), heat in the body and problems caused by excess heat.Rosewater is cool, refreshing and
reduces eye inflammation andredness. Regulates menstruation and
helps reduce excessive menstrualbleeding.
Strengthens the teeth and gums. Gulkand relieves heat-related
imbalances and clears and tones theintestines.Effective in the treatment
of acidity. The rose aroma relaxes the brain and
heart. Gulkand is an effective skin tonic
which both clarifies and tonifies theskin..
It can act as natural deodorant whenused regularly.
When it comes to enriching the taste, there
are very few alternatives available to our
tasteful and exclusive variety of gulkand.Our exquisite range of gulkand showcasessubstance & flawlessness in optimum
manner possible. The base which makes ourcollection unique lies in our approach where
attention is paid to each and every possibleaspect.
Kohinoor Gulkand is available in samequality with different packings :
Poly Pouch - Available in pouch of 1Kg, 800 Gms, 500 Gms and 400Gms
Small Plastic Jar - Available in 800Gms and 400 Gms Jar.
Big Plastic Jar of 4.5 Kg 18 Kg. loose in Tin
Ingredients: Rose Petal & Sugar
Gulkand
Tuesday, June 30, 2009
Posted by Manisha Pandit
It's no secret that I am a lazy gardener. I
prefer tolet
wildflowers and
nativegrasses
rule myyard than
spend hours tending to specialty flowers and plants. The few plants that I have brought
into my yard are drought-resistant. Myneighbor cultivates roses. He has blossoms
of various colors on the same bush. Me? Ilove the wild rose, Rosa woodsii.
It's a treat to see this wild rose in bloom as itlasts for just a day. If I could, I would have a
thicket of wild roses to line my property butwilder things would leap over it, so I have
abstained from taking it on. I do have a bushof hardy climbing roses that refuses to die.
When it didn't bloom one year, I was ratherthrilled because I had other plan(t)s for the
coveted spot it is in, but it bounced back thefollowing year and blooms profusely late
spring through early summer.
If I hadn't been consumedby bed bug bites during
late spring last year, Imight have noticed my
climbing rose bush. Thisyear, I did take notice: the flowers are small
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but they do have a pleasant fragrance. That,
to my mind, translates into essential oilseven though this is no damask rose. I figured
that these roses might have at least some ofthe 300 compounds reported to be found in
rose oil.
While roses are generally not used in
western cuisine, their culinary history can betraced back to Persia. Roses are used as
flavoring agents in Middle Eastern as wellas Indian cooking. Since I do not have the
wherewithal to make rose water or extractrose oil, I decided to do the next best thing:
make Gulkand in the sun, now that we havea respite from the incessant rains we have
seen this spring. Gulkand is often referred toas rose petal jam but let's please just call it
gulkand (Gul-kundh) - gul for rose and kandfor sweet.
My first task was to deadhead the bush.
Once I had that out of the way, I took stockof the number of buds on the bush to make
sure that I would have enough petals tojustify making gulkand. Just opened blooms
are best for gulkand so it's worth the effort
to wake up early to pluck the flowers off thebush.
Remove the petals gently, discarding petalsthat may be disfigured, have holes or appear
to be eaten by insects. Also, discard the restof the flower. Inspect closely to make sure
there are no insects or other creatures thatmight inadvertently make it into your
gulkand, making it not so vegetarian.
Wash the petals several times and lay themout on a wad of paper towels. There is no
need to pat them dry as any residual waterwill simply aid in making the sugar syrup.
In an wide-mouthed jar, make layers of rose
petals and sugar, pressing down with aspoon every so often and finishing off with a
layer of sugar at the very top. Since myflowers were small, I arrived at the
following estimate for a recipe:3-4 cups of rose petals
3/4 to 1 cup of organic sugar3 cloves (optional)
seeds of 1 cardamom (optional)
I like the hint of spices in my gulkand so Iadded cloves and cardamom. Allow this to
cook in the sun for at least two weeks. Openit up every
other day, not just to get a
whiff of the
headyfragrance, butto mix it up,
too.
This little jar was overflowing when I putthe lid on it. It whittled down to just about
an inch thick in less than a day. I made twomore jars of the same quantity and after a
week of being in the sun, I combined themall into this same jar. It's been just over a
week and I will update this post with a picture of gulkand as soon as it is ready.
Until then, take a look at Anita's Gulkand.
If you have roses that have not been sprayed- please do not use store-bought roses unless
you know they are organic and safe forconsumption - do give this a try. It's great as
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a summer activity for kids, too. Which kid
doesn't like ripping petals off flowers? Theycan also take the responsibility for putting
the jar out in the sun and bringing it in everyday.
Gulkand is supposed to have coolingproperties and is best consumed in summer.
And, supposedly a host ofother benefits forthe entire body. My parents sourced the
purest and best gulkand for me to help coolmy highly myopic eyes and perhaps even
deter what genetics had in store for me. Ican't say that it worked but I do know that
unlike those awful Threptin biscuits that Ilaunched off an 11th floor balcony or that
terrible tasting Chyawanprash that followeda trajectory to the ledge under my bedroom
window, gulkand made its way safely to mystomach with the spoon being licked clean
each time!
Product
id:0082
Product
name:Gulkand
Mix
Mouth
Fresheners,
commonly
known as
Mukhwas in India, are extensive preparations of
various indian herbs to suit the taste platter.
These Mouth fresheners are consumed widely as
they are a preferred necessity post meals.
Benefits of Gulkand
By T S Sundaram on
March 14, 2010 in
Guest
articlesBenefits of Tulsi TeaTulsi-tea Tulsi or
holy basil is common at every Hindu home and
are known for its therapeutic benefits. Tulsi tea,
basically made from Tulsi ...
It is news
to hearfrom Shri.
GovindGadiyars
Commentson Kitchen
Remediesfor acidity
thatGulkand is
a good remedy for Acidity. We are gratefulto Shri. Gadiyar for this useful information
and hope he will continue to share with ussimilar information which we can circulateadvantageously for the benefit of all.
Today, acidity is a world wide problem
causing all sorts of uneasiness and trouble inthe life of people. Some of the major causes
are as follows:- Diets which are very refined and contain
less quantity of fibers are culprit in causingacidity.
Stress and anxiety plays as another mainfactor in causing acidity.
Consumption of excess of alcohol alsoeffects the stomach linings that causes
acidity Smoking also causes in damaging of
stomach lining that leads to acidity. Consumption of spicy food, junk food,
over eating, eating more oily items, andeating hurriedly, skipping breakfast, meals
etc also causes acidity.
Of all the ayurvedic preparations as aremedy for Acidity, Gulkand is one of the
most delicious one, made out of selected
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rose petals with sugar or jaggery added to it..
Some preparations of this irresistible Rosytreat also contain many rejuvenating herbs
blended in the right proportion for addedhealth benefits of the users.
Gulkand has been traditionally used as acooling tonic to fight fatigue, lethary,
muscular aches, biliousness, itching, andheat-related conditions. It is good for
memory and eyesight as well as a goodblood purifier. It is also rich in calcium and
has antioxidant properties. It can be usedyear-round by persons of all constitutions,
especially Vata and Pitta. Indian Ayurvedicdoctors, use it combined with other specific
herbs for several types of cancer patientsundergoing radiation or chemotherapies to
counter the ill effects of these therapies.
The National Institute of AyurvedicMedicine provide a list of the benefits
obtained by consuming Gulkand on aregular basis. Many of the benefits cited
below are the recommendations of NIAM.
It reduces hyper-acidity due to itscooling nature. Hence it can be used in
treatment of gastric and duodenal ulcers.
It helps strengthen the digestive system.
It helps in increasing urine output andhence may be given to the individuals
who have problem of water retention.
Helps reduce the pain duringmenstruation and can be used as an aid
to treat dysmenorrhoea. It is also helpful
as an aid in treating white discharge.
It helps facilitate digestion and reducesnausea.
It helps to prevent acne and foul bodyodour.
It helps heal mouth ulcers if dissolved inwater and gargled. It also helps
strengthen teeth and gums..
It helps increase virility and hence isdescribed as vrishya is ayurveda. It is
proved that the essential oil present in
the rose flower has aphrodisiac
properties. This could be another reason
why rose is associated with love.
Rose has conducive effect on heart andhence can be given to patients suffering
from various cardiac problems as
anupan with various other drugs.
Gulkand acts as a catalyst and facilitateseffective uptake of these medicines by
the body and thus help control various
heart ailments like palpitation,
arrhythmia and hypertension orhigh
blood pressure.
It can be used effectively to combatepistaxis (bleeding through the nose)
which occurs in some children during
warm season.
It helps reduce the burning sensation ofpalms and sole.
It helps reduce stress as it has calmingeffect on the nervous
system.
If consumed in smallamount it helps
reduce the frequency
of motions but acts as
a laxative if taken in
large quantities.
Hence it can be used
to treat both loose
motions as well as
constipation. Other substances
added in it like corals
or pearls are good
sources of calcium
and help strengthen the bones. Small
quantities of silver is also added which
is potent metal to increase the
intellectual capacity.
It can be used to reduce side effects ofallopathic drugs such as antibiotics,
anticancer drugs etc.
The above benefits are experienced only ifgulkand is consumed in a dose of 10-12
grams a day on a regular basis. The beautyof this formulation is that it is very tasty and
versatile. It can be eaten as it is or with aglass of milk. It can be used to make sweet
meats, milk shakes or used as a filling for
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and growling thunder. The rain is welcome,
but in the morning when I open the door andstep outside, its like walking into a warm,
vaporous cloud.
The idea ofchilled melon with rose jamfor breakfast seems coolly exotic.
Gulkand is a sugary conserve of rosepetals from Pakistan and North India.
(Wickpedia says that gulmeans flower inPersian, and qandis sweet in Arabic.) It is
made by layering fragrant petals with sugarin a glass jar and letting the mixture rest in
the sunsome say for a few days, others for3 to 4 weeksuntil the sugar melts into the
roses and the petals turn brown and sticky.
One of the centers ofgulkandmanufacturing
is Ajmer, a city in Rajasthan, not far fromPushkar, where fields of exquisitely
fragrant Bourbon Roses are grown on thebanks of Lake Anasagar. The city is famed
for the elaborate white marble dargah orshrine to Muinuddin Chisti , a 12th century
Sufi mystic also known as Benefactor ofthe Poor.
In legend the saint is said to have defeated
an evil wizard by turning his weaponsburning coalsinto crimson roses, the Sufi
symbol of the soul. On a blog whichchronicles The Idea of India project,
photojournalist Asim Rafiqui writes: Thedargah at Ajmer remains the only shrine in
India where garlands and handfuls of rosesare thrown at the tombstone. An act of
devotion and repentance, and act of
reconciliation and atonement. The dargah,he says, is a "shared sacred site" and sourceof healing for both Hindus and Muslims, a
sweet spot, as it were, in an environment ofgrowing sectarian violence.
The stunning photographs of the roses onRafiquis blog were taken by Britt Sloan, a
photographer and student in International
Relations at Tufts University. At her ownblog, Lal Gulab, you can also read about the
remarkable two weeks she spent among therose sellers of Ajmer.
Well, back to breakfast. The gulkand islovely eaten with cold, ripe cantaloupe. But
I was also intrigued by Julies mention ofserving it with a mixture of sweet and sour
fruit, such as Granny Smith apples and pomegranate, a dish to brighten any winter
morning.
A delicious sweet andsour summer fruit bowl
can be made bycombining chunks of
ripe honeydew and
cantaloupe with tart
raspberries or blackberries and adding a
teaspoon or two of rose conserve softened
in a little hot water. Its also good with ripepeaches and nectarines, especially if they are
slightly on the tart side. And if you shouldhappen upon ripe apricots a rare
occurrence these dayscut them half,
remove the pit and place a spoonful ofgulkandin the center.
Pure bliss.
Incidentally, Ayurvedic practitioners believethatgulkandis a cooling substance, good for
calming volatilepitta types whose fire burnsespecially hot during the summer months.
Its also said to reduce eye inflammation andredness, heal ulcers of the mouth and
strengthen teeth and gums. Even better, thearoma of the rose soothes the brain and
heart.
But really, on mornings when thetemperature starts out near 80 degrees, it
doesnt matter you are pitta, vata or anyother typeyou just want to get cool.
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This is the way to do it.
Summer Fruit with Indian Rose Conserve
Serves one or two people
Ingredients:
2 slices ripe cantaloupe, very cold, cut into inch chunks
2 slices ripe honeydew melon, very cold, cutinto inch chunks
9 or 10 raspberries or blackberries2 teaspoonsgulkand(see note)
1 teaspoon hot water
Method:
1. Combine the fruit in a bowl.2. Mix thegulkandand hot water in a smalldish. Thegulkandshould be just slightly
runny.3. Spoon over the fruit and enjoy.
Note: I bought two jars of Super TowerGulkand at Patel Brothers in Jackson
Heights. It is also available from IndiaPlazaon the web.
Posted by SpiceLines on August 5, 20106:46 PM | Permalink
Gulkand / Rose Petal Jam
May 18
Posted by Dr.Jigar Gor- An Ayurveda
Consultant Doctor
Gulkand is a sweet preserve of rose petalsfrom India. Gul means flower in both
Persian and Urdu whereas qand means sweetin Arabic. Gulqand is commonly used as an
ingredient of Paan, a popular dessert anddigestive of India, Pakistan and Bangladesh.
Ayurveda said its so many benefits, Thoughone should take it after Ayurveda doctors
advise.But its taken widely as a home maderemedies in India.
Preparation
Place the rose petals and sugar in layersin a wide-mouthed airtight glass jar.
Place this jar in sunlight for 6 hours perday for around 3 to 4 weeks.
On alternate days, the contents of the jarshould be stirred with a wooden stick.
The jar should be kept indoors oncedone.
Other ingredients, such as silver foil,Praval Pishti, cardamom seeds, or
Muktapishti (powdered pearl) can be
added to increase the cooling properties
of the gulkand.(it should be added under
observation of doctor or after advise of
doctor)
Gulkand Benefits:
It reduces hyper-acidity due to itscooling nature. Hence it can be used in
treatment of gastric and duodenal ulcers.
It helps strengthen the digestive system.
It helps in increasing urine output andhence may be given to the individuals
who have problem of water retention.
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Helps reduce the pain duringmenstruation and can be used as an aid
to treat dysmenorrhoea. It is also helpful
as an aid in treating white discharge.
It helps facilitate digestion and reducesnausea.
It helps to prevent acne and foul bodyodor.
It helps heal mouth ulcers if dissolved inwater and gargled. It also helps
strengthen teeth and gums..
It helps increase virility and hence isdescribed as Vrishya in Ayurveda. It is
proved that the essential oil present in
the rose flower has aphrodisiac
properties. This could be another reason
why rose is associated with love.
Rose has conducive effect on heart andhence can be given to patients sufferingfrom various cardiac problems as
anupan with various other drugs.
Gulkand acts as a catalyst and facilitates
effective uptake of these medicines by
the body and thus help control various
heart ailments like palpitation,
arrhythmia and hypertension or high
blood pressure.
It can be used effectively to combatepistaxis (bleeding through the nose)
which occurs in some children during
warm season. It helps reduce the burning sensation of
palms and sole. In severe conditions,
Sitopaladi churna should be added.(after
Physicians advice)
It helps reduce stress as it has calmingeffect on the nervous system.
If consumed in small amount it helpsreduce the frequency of motions but acts
as a laxative if taken in large quantities.
Hence it can be used to treat both loose
motions as well as constipation.
Other substances added in it like coralsor pearls are good sources of calcium
and help strengthen the bones. Small
quantities of silver is also added which
is potent metal to increase the
intellectual capacity.
It can be used to reduce side effects ofallopathic drugs such as antibiotics,
anticancer drugs etc.
Recommended dose:
1 tsp. in the morning, afternoon andevening, after food. Total 10-12 grams a
day on a regular basis.
It can be used to make sweet meals,milk shakes or used as a filling for cakes
and pastries.
You will not have to run behind thechildren to give them their morning dose
of this refreshing summer tonic.
Chances are that they will be pestering
you to give them some more of it.
Contra indications: Diabetic patients withhigh level of Blood sugar should consume it
only after the advice of their personal
Vaidya or diabetologists only.
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DRY
ROSE
PETALS
Dry Rose Petals Packing
15 Kg in polypack/gunny bags
We are the supplier of dried rosesand its petals all over India.
We are capable of supplying largequantity within few days from the
date of order confirmation. We follow very strict quality control
norms.
Uses of Rose Petals :
Fresh rose petals steeped in boiling water (tomake a tea) have been used to treat the
following conditions:
- constipation - sinus trouble - eyeirritations
Rose petals can be used for Beauty in many
ways: simply making a paste with some cream
and applying as a mask is great for your skin, or
you can make rosewater and use it as toner, after
cleansing and before moisturizing. You can also
mix rose paszte with Vaseline for a great lipbeauty treatment and add rose petals to a hot
bath for smooth skin. Dry rose petal powder is
used to decrease acidity due to spices in food.
KHIN
OOR
GULK
AND
Gulkand isundoubtedl
y the mostdelicious Ayurvedic preparation known to
mankind. It is made primarily of rose petalswhich are collected at their peak condition.
Gulkand has been traditionally used as acooling tonic to combat fatigue, lethary,
mucular aches, biliousness itching, and heat-related conditions. It is good for memory,
eyesight, cheerfulness and it is a good bloodpurifier. It is also naturally rich in calcium
and has antioxidant. It can be used year-round by persons of all constitutions,
especially Vata and Pitta. Indian Ayurvedicdoctors, use it combined with other specific
herbs for several types of cancer patientsundergoing radiation or chemotherapies.
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Gulkand
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We obtain rose petals forKohinoor
Gulkand from Pushkar in Rajasthan.(Pushkar is known to grow the best roses in
all over
Gulkand gives cool feeling to nervesand commonly used in acidity. In today's world filled with stress
and strain at every point, it is a goodtonic for central nervous system as
well as liver. It reduces constipationand strengthens all elements of the
body, as perCharak Sanhita.Gulkand also helps reducing
hyperacidity. The heat in the Gastrocanal, duodenum is removed by
Gulkand. In swelling and ulcer ofintestines, the acidity shows up in
blackish blemishes on forehead, face,blackish circles around eyes, loss of
hair etc. Ayurveda describes rose as"Vrishya" meaning strengthening the
semen. When semen has less spermsor sperms are getting weakened due
to vaginal acidity, such couples willget benefits due to Gulkand.
Gulkand is widely used inPan,Shakes, Sweets, Ice-cream,Confectionary etc.
In addition to the uses mentioned above, thefollowing are other traditional indications
forGulkand:
Rose petals are useful for reducingpitta (acidity), heat in the body andproblems caused by excess heat.
Rosewater is cool, refreshing andreduces eye inflammation and
redness. Regulates menstruation andhelps reduce excessive menstrual
bleeding. Strengthens the teeth and gums. Gulkand relieves heat-related
imbalances and clears and tones the
intestines.Effective in the treatment
of acidity. The rose aroma relaxes the brain and
heart. Gulkand is an effective skin tonic
which both clarifies and tonifies theskin.. It can act as natural deodorant when
used regularly.
When it comes to enriching the taste, there
are very few alternatives available to ourtasteful and exclusive variety of gulkand.
Our exquisite range of gulkand showcasessubstance & flawlessness in optimum
manner possible. The base which makes ourcollection unique lies in our approach where
attention is paid to each and every possibleaspect.
Kohinoor Gulkand is available in same
quality with different packings :
Poly Pouch - Available in pouch of 1Kg, 800 Gms, 500 Gms and 400Gms
Small Plastic Jar - Available in 800Gms and 400 Gms Jar.
Big Plastic Jar of 4.5 Kg 18 Kg. loose in Tin
Ingredients : Rose Petal & Sugar
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Home About Us Produc
In the year 1978, Mr. Radakrishan
Kungwani (Founder & Chairmen) startedbusiness in the name of M/s Mahindra
Gulkand works and has created a niche forthe self in the field with its high quality
products & Competitive price.
Our main aim is to spread the brand ofTULSI GULKAND in global market. Our
dream is to reach out to the people withbrand of Tulsi Gulkand, to make our
presence in global trade.
We are pleased to present ourselves as theIndia's one of the largest Manufacturer and
Exporter of various Gulkand products.
Our present dynamic management andvisionary approach has always helped us
reaching newer heights. We are thankful toour founder who worked diligently to
establish business
Mr. Radakrishan kungwani
Mr. Amit Kungwani
Mr. Mohit Kungwani
Rosenmarmelade Gulkand, 200 g
Tell A Friend Tell someone you know about this
product.
Reviews Write a review on this product!
Like Button: Google
This Rose Marmalade is specially prepared
in India for AMLA Natur.It is still made according to the ancient
classical methods. Local workers in theforests of Western Indian pick the wild rose
hip leaves and these are mixed with genuineSharkara. The mixture is placed in large
containers and left in the sunshine for manyweeks. This produces a heavenly aroma.
Because the rose leaves are not cooked theyretain most of their valuable ingredients and
aroma.
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The health benefits of the rose
By Vibhavari
The rose naturally conjures up images and
thoughts of love and romance for almost allpeople. Love is a natural healer. That is one
big health benefit! The rose is a beautifulexquisite flower no doubt. It is used in
flower arrangements, bouquets, as a part ofdecorations at weddings and
celebrations and it even forms a part ofwreaths on coffins. Even just looking at a
rose brings pleasure to most people. Thebeauty and delicate fragrance of the rose has
universal appeal. This lovely flower has
many other uses other than being decorativeor an instrument of love and romance.
Rose water:
The petals of the rose flower are used to
make Rose-water. Rose water has a lovelyfragrance. It is used as a part of many
ceremonies. In India guests are welcomed
by sprinkling rose water on them.
Rose water is an essential part of manybeauty treatments. Rose water is used as anastringent and sometimes as a base for
astringent and skin toner.
Rose water is used to make beauty face
masks. Mix a bit of sandalwood powder inrose water. Apply a thin layer of this paste to
your face avoiding the eye contour and then
wash it off after it dries.
Sometimes rose water is applied aftersteaming the face or some other beauty
treatment.
You can make rose water at home if youwish. Take fresh rose petals and pour just
enough water to cover them. Boil or simmer
on a low flame for about 45 minutes andallow the decoction to cool. Strain andsqueeze out the rose petals and voila, you
have your rose water. You can bottle andrefrigerate it. Use the homemade rose water
within a week to ten days.
If your eyes feel tired, just dip a swab of
cotton in cool rose water and place it over
your eyes. This will cool and refresh youreyes.
The rose is also used to make perfumes.
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Rooh afza- rose syrup
making Gulkand at home
commercially available gulkand
The rose by any other name..
Other than external uses, the rose is also
eaten or consumed. Rose essence is used in
foods. Fresh rose petals are sometimes usedto garnish sweets such as jelebi , phirni or
sweets such as mawa cakes etc.
Rose essence is used in flavouring
beverages. Rooh-afza is commerciallyavailable popular rose syrup. Rose syrup
added to chilled milk or lassi makes an
excellent drink in the summers.
To make rose syrup:
Boil water and sugar. Add one spoon sugar
for a cup of water. Add rose essence to tasteand red food color. Chill and serve. You can
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boil rose petals instead of using rose essence
too.
You can make a concentrate of rose syrup.
Just add more sugar and boil the mixture to
make one thread consistency sugar syrup.You can add rose essence and bit of red foodcolour. then let it cool. This concentrate can
be diluted before serving. You can add rosesyrup to lemonade too.
Gulkand:
This is a sweet preserve made from rose petals and sugar. (gul means rose, kand
means sweet or sugar) many people make
gulkand at home, though it is available inthe market.
Gulkand has many medicial uses as perayurveda. It is used to treat acidity and
constipation as it is an excellent digestive.Gulkand can be eaten just as it is or it can
also can be put into paan and eaten, or youcan add it to ice-creams, milk shakes and
kulfi. Edible Silver foil is also added togulkand at times, and sometimes gold
powder is also added.
Gulkand has cooling properties. It is used asa cooling tonic to treat fatigue, and heat-
related conditions. Eating a spoonful ofgulkand every day is good for memory,
eyesight, cheerfulness and it is a good bloodpurifier as well.
To make gulkand:
Use a wide-mouthed airtight glass jar.Ensure it is clear glass and not coloured
glass. Place the fresh rose petals and sugarin alternate layers in this jar. Place this jar in
direct sunlight for 6 hours per day for about3 weeks to a month. Every other day, stir the
contents with a wooden stick. The sugar willstart melting and the rose petals will change
color, and there will be a good blend or rose
petals and sugar. Keep the jar indoors whendone. Use the homemade gulkand within a
month. (Home made preparations may beliable to contamination if the utensils used
are not properly sterilized so it is best to geta commercially made preparation of gulkandas it may be more hygienic and will also last
longer.)
Rose Petal Jam
Rose Petal Jam (Gulkand) Rose petal jam(Gulkand) made primarily of rose petal,
which is collected at their peak condition.Can be preserved for years, this preserve
tastes better and is more effective after it hasmatured for a month or two. Have it every
morning with a glass of milk or as per taste.An Ayurvedic Herbal Preparation: Natural
Digestive Good Blood Purifier Remedies for
Acidity, Constipation and Gastric problemsGood for Memory, Eyesight andCheerfulness Skin tonic and clears
blemishes and Pimples Used as a coolingtonic to combat fatigue, lethargy, muscular
aches, biliousness, itching and heat-relatedconditionsNaturally rich in calcium and has
antioxidant activityPersons of all
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Gulkand
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constitutions, especially Vata and Pitta, can
use it year-roundRemoves problems causedby heat and clears and tones the intestinesA
delicious, natural Gulkand is one of the mostrefreshing summer tonics
GULKAND KULFI
2 Cups Heavy Cream- Whipped
1 Can Condensed Milk
1 Can Evaporated Milk
3 Tbsp Gulkand
Few drops Rose Essence
Crushed Saffron
Crushed Pistachios
Mix gulkand in evaporated milk. Mix well
cream, condensed milk and evaporated milk.
Add essence and pistachios. Pour it in to a
setting dish. Garnish with saffron and put it
in to a freezer for overnight.
Serve next day and be ready to share the
recipe.
Tip-1. can also add scoops to the cold milk,
blend and quench the thirst with gulkand
shake.
2. Add Mango Puree in place of gulkand for
Mango Kulfi.
I will like to send this recipe for the
Event:Festive Food~Raksha Bandhan hosted
by Priti- Indian Khana and Purva-Purva's
Daawat.
Gulkhand- A real tasty way to
preserve roses.
14 Jun
Last
year Itried to
makerose
petaljam
andwhat I
madewas not
jam, more like rose glass candy. Theconcotion that I made was poured into a
glass jar and hours later, it was solidifiedinto a glass like mass and I needed a pickaxe
to break into it : ) And for this year I was allready with a new recipe.
Then, Anita came with gulkhand. That wasmy first real education about gulkhand.
Armed with her recipe and rose bloomsfrom our garden, I made my first batch of
gulkhand.
The gulkhand station
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I have to admit that I was pretty skeptical. I
like the fragrance of roses, but to eatsomething that would smell like roses wasnot an easy concept to digest. After bottling
the petals, I forgot about them for the next 2days. As soon as I remembered I left them in
the sun for a day. After a night out and sometime in the rain the next day, they were
remembered and brought inside. A weeklater I took a small bite. And then a bigger
bite and then a whole spoonful. The nextday half the gulkhand and almost a whole
loaf of Italian bread was gone.
As of today almost all the gulkhand is goneand I made small tea sandwiches to present
my home made gulkhand to all of you.
This is one of the best things I have tasted
and I wish I had made more. Thank you
Anita for introducing me to this elegant
preperation.
Layering the petals:
Layering with sugar
I didnt do exactmeasurements. For3 roses, I used a
tablespoon ofsugar.
Layer rose petalsand sugar till all
the petals are done.
I poured honey on the top layer.
I used regular sugar for this batch. But theresults were spectacular. Next time, I am
using honey.
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Gulkand
26
Gulkand
A classical
Ayurvedic
coolant tonic
One of thewidely
consumed
traditionalAyurvedic coolant
Primarily contains fresh rose petals,a natural heat buster
Provides valuable protection in hotclimatic condition, sun stroke
Best to calm hyperaciditysymptoms
Amrut Gulkand contains carefullyselected fresh Rose petals, of a
particular medicinally effective rosespecies which grows in middle of
year for few months only. It is prepared under natural sun heat that
imparts its taste and efficacy. Noartificial heating is applied to
preserve its maximum potency. This
Gulkand again fortified with realsilver bhasm and corel powder thatgreatly enhance its antacid action. As
a coolant and mild laxative itneutralizes excessive body heat and
provides relief in bleeding piles. Indication: Hyperacidity, heart burn, belching,
piles, burning sensation in body parts
like eyes, palms, foot soles, stomach. Direction for use: 1 to 2 tablespoons (10 to 20 g) every
morning at breakfast and before
sleep at night with milk or asdirected by physician.
Composition: Fresh rose petals (Rosa centifolia),
Ela (Elettarial cardamomum),
Raupya bhasm, Godanti bhasm,
Praval pisti, Sharkara (Sugar).