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how gulkand is made
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Nutrition
Question #25707
22 days ago
62

how gulkand is made - #25707

Lucas

I am really curious about how gulkand is made because I’ve been hearing so much about its health benefits lately. My grandmother used to make it during summer, but I never got around to asking her the exact process. I've been trying to replicate her method, but honestly, I’m confused. Like, do you really need to use fresh rose petals? I tried using dried ones once, and it just didn’t turn out the same. Also, how long does it actually take to prepare? I've seen some recipes that say to let it sit for a few days while others mention a month?! Additionally, is there a specific type of sugar that works best for making gulkand? I also noticed some people say you can add cardamom or other ingredients, but I’m not sure if that changes the basic recipe or if it’s just a personal twist. I want to get it right because I feel like homemade gulkand could help me with digestion, which has been a bit off after my summer travels! Any tips or detailed steps from anyone who really knows how gulkand is made? Thanks!

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Doctors’ responses

To make gulkand authentically, you'll indeed want to use fresh rose petals, specifically those that are free from chemicals and pesticides. The distinct aroma and natural oils in fresh petals are crucial to achieving that rich, traditional flavor and health benefits. Roses like Damask or the 'desi gulab' are often preferred due to their fragrance and potency. Here’s a simple step-by-step process for you to recreate that authentic taste your grandmother might have made: 1. You'll need fresh, fragrant rose petals. Wash them gently to remove any impurities or insects, and pat them dry with a towel or air dry them completely. 2. Weigh the rose petals. You will need an equal weight of sugar. Traditional methods often use unrefined sugar or mishri (rock sugar), but regular granulated sugar works fine too. Avoid relying on artificial sweeteners. 3. Start layering the rose petals and sugar alternately in a glass jar (a transparent one is beneficial to observe the process), starting with a layer of sugar at the bottom. Optionally, you can add a little cardamom or fennel seeds in between the layers, which enhance the flavor and aid digestion, but keep it minimal so as not to overpower the roses. 4. Seal the jar and place it in a spot that receives ample sunlight, like a windowsill, for about 2-3 weeks. This sun exposure helps preserve the mixture and develop a consistency similar to jam. 5. Every 2-3 days, gently shake the jar to ensure the sugar dissolves evenly and coats each petal. The process can take a little as 3 weeks up to a month, depending on sunlight and ambient temperature. It's important to note that dried petals won’t release the same amount of fragrant oils, affecting the taste and texture of the gulkand. And yes, patience is key here. The slow process allows the sugar and petals to meld beautifully. In Ayurveda, gulkand is prized for its cooling properties and digestive benefits, helping balance the pitta dosha. It's generally recommended to have it either in-between meals, especially in hot weather, or before a meal to aid digestion. Remember that while gulkand can be beneficial for digestion, ensure you're also keeping hydrated and consuming meals aligned with your body's digestive rhythm. If digestive issues persist, consulting an Ayurvedic practitioner would be wise to delve into personalized advice.
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