how gulkand is made - #25707
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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