To make gulkand, beginning with fresh, aromatic rose petals is key. The most suitable roses are desi varieties, like the Damask rose, as they have a robust fragrance and are free from chemicals—ensuring they’re organic is important. Start by washing the petals carefully to remove any impurities, then allow them to air dry for sometime. You’ll be alternating layers of these petals with sugar in a jar, preferably made of glass.
The general ratio is about 70-80 grams of sugar for every 100 grams of rose petals, though this can be adjusted to taste. Layer the rose petals with sugar, pressing lightly so it’s firm but not crushed. Once layered, add a touch of culinary rose water if you wish, or a sprinkle of cardamom powder for an extra depth of flavor.
The magic happens when you let this mixture sit in sunlight. Seal the jar and place it in direct sunlight for 3-4 weeks. During this time, the natural fermentation process will occur. It’s beneficial to shake or stir the mixture gently every few days to ensure even fermentation.
In terms of storage, the fermented gulkand should be kept in an airtight container. Kept away from moisture, it can last for several months, maybe even a year.
Gulkand can differ by region, sometimes mixed with ingredients like praval pisthi in some Siddha preparations to enhance digestion and cooling effects. It’s praised for balancing pitta dosha, improving digestion, and its cooling properties benefit overall skin health. Incorporate it into your daily regimen by consuming a teaspoon after meals, especially during summer, to harness its benefits.
If stored incorrectly or in humid conditions, there’s a risk of it spoiling or fermenting too fast, which is why a clean, dry spoon should be used every time you extract some. If you’re inclined towards personalized remedies, maybe consider using herbs or spices like fennel or cardamom based on your dosha constitution or digestion needs, but always in moderation. Enjoy making and savoring this delicacy!
