Gulkand: Indian Candied Rose Petals Preserve & Health Benefits
Image Credit: Wikimedia Commons

Summer is here and so is the sweltering heat! There are all kinds of health tips that people turn to, in order to keep themselves hydrated and cool throughout; and while not all of it might go smoothly, resorting to simple home remedies for smaller ailments is a great way to keep yourself healthy. Gulkand, or candied rose petals, is a sweet preserve that is commonly eaten as a filling in paan – a mouth freshener and digestive that is typically enjoyed after a meal. This cloyingly sweet, rose-flavoured preserve made of fragrant, fresh Damask rose petals is known to be an aid for good digestion.

Consuming a spoon of gulkand in the summer mixed with milk is known to cool down the body as well as induce good sleep. This preserve made with natural sugars, promotes good skin health, prevents gastritis and ulcers. Rich in antioxidants, it is also known to be an energy booster. Gulkand is popularly believed to prevent sunstrokes and nose bleeds – some common consequences of extremely hot weather conditions. For couples looking to conceive, this rose preserve boosts fertility in both, men and women. Consuming a spoon of gulkand everyday, for women, is beneficial in regulating bleeding during menstrual cycles as well as acts as a blood purifier.

Most gulkand that’s available in shops or online stores, are either artificially flavoured or not as affordable for consistent purchase. Making a jar of gulkand at home, however, is an arduous but rewarding process. A little bit of patience and keeping a watchful eye on the changes that happen with the sugars as it soaks up the sun, is important to understand when it is fit to consume. Homemade gulkand has a fresh rose petal flavour unlike the unpleasant synthetic-flavoured varieties. Here is how you can make yourself a batch at home.

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Recipe:

Image Credits: Wikimedia Commons

Ingredients

  • 250 grams Damask rose petals
  • 250 grams raw sugar/jaggery

Method

  • Pluck out the rose petals from each flower and wash them thoroughly before spreading them out to shed any excess moisture. Use a clean, dry cloth to pat them dry and blitz them coarsely in a blender jar.
  • Take a sterelised glass jar and sprinkle some ground rose petals at the bottom and a single layer of raw sugar over it. Continue to repeat the process until the jar is full. Clamp the lid on the jar and make sure to leave it in the sun everyday at least for 5-6 hours.
  • Using a clean, dry spoon, stir the gulkand every couple of days to let the melted sugar distribute evenly across the layers. Continue with this process for 10-12 days, until the colour of the petals change from bright pink to an oxidised brown colour.
  • At this point, you might notice the ‘syrup’ to be too runny but store in a cool, dry place or refrigerate, if not using within the next couple of days.