how to make gulkand - #24206

Take one glass jar

We need to make layers

First layer rose petals you can take as it is Or make small pieces

Then 2nd layer rock sugar (mishri) crushed

You can make 4-6 layers and then close the lid and let us stay for 5-6 days in sunlight

The sugar will melt and gulkand will be formed automatically

Medium sunlight is fine don’t keep it in hot sun

Gulkand is cooling in potency Really good for pitta dominant people Or patients suffering from constant acidity burning etc

It also helps to give you strength in summers

Make such alternate layers as per your choice

Making gulkand is traditionally a simple yet delicate process, though I understand where some confusion can arise, especially with methods varying. Let’s break it down:

First, if you have fresh rose petals, it’s crucial they are of the organic variety, pesticide-free. Damask roses, known as “Gulabs,” are preferable for their fragrance and therapeutic properties. Wash them gently to remove dust or impurities, and pat them dry to remove excess water.

Next, the basic recipe involves sugar and rose petals in equal measure, weight-wise or volume-wise depending on what you prefer or have available. There’s no need for lemon juice in a traditional gulkand – sugar acts as a natural preservative here.

Layer-wise, you’ll start by placing a layer of petals in a clean, dry glass jar. Add a layer of sugar atop, then repeat this process, layering until both the rose petals and sugar are used up. It’s not strictly about the number of layers, but ensuring all petals are well coated with sugar. Lightly press them down every now and then.

Seal the jar and place it in direct sunlight for at least 2 to 4 weeks. You want the warm sun to gently aid the mixing and melding of the sugar with the rose essence, which should make the mixture more fragrant and manageably sweet. You’ll have to shake or stir the jar every few days to ensure even mixing and to avoid any sections remaining dry.

If the mixture looks off, it might be it just needing a bit more sun or more gentle mixing. The final product should be a rich, sweet, slightly sticky concoction that’s deeply aromatic, not runny or dry. You can continue letting it develop for a richer flavor, if desired, but keep an eye on it for any signs of spoilage, as excess moisture or incorrect proportions might encourage bacteria or mold.

Once properly made, a small teaspoon each day, ideally taken in the morning or before meals, can aid digestion and provide a calming effect – all thanks to its naturally cooling properties, a boon for those with aggravated Pitta dosha issues!

With a bit of practice and patience, your gulkand should come out just right. Keep me updated on how your next batch turns out!