how to make gulkand - #41296

To make Gulkand properly, you’re right to use fresh rose petals, and starting from your garden is a great idea. When it comes to the type of roses, the variety does matter. Traditionally, damask roses (“Rosa damascena”) are preferred for their fragrance and flavor, though other fragrant varieties can also work. If the roses in your garden have a subtle scent, it might affect the aroma of your Gulkand.

First, collect fresh petals carefully, avoiding any bruised or wilted ones. Rinse them gently to remove any dust or insects, and pat them dry. As for the sugar, you’ll need an equal amount to the weight of your rose petals. This ensures it’s adequately sweet and moist.

Layer the petals and sugar in a clean glass jar. Start with a base of sugar, followed by petals, and continue layering until you’ve used them all. Make sure the top layer is sugar, and press the mixture lightly with a clean spoon to release some natural oils from the roses.

Place the jar in direct sunlight daily for about 15-20 days. The sunlight is crucial, as it helps to blend flavors and naturally preserve the mixture. Shake the jar gently each day to mix everything without opening it. In the right conditions, it should turn into a sticky, fragrant preserve.

It’s possible that your Gulkand might appear dry if insufficient sugar was used or the sunlight exposure wasn’t enough. You can add a bit more sugar if needed and continue to let it sit longer. The environment can also affect the outcome—ideal would be a warm, consistently sunny spot.

For an enhanced flavor, you can add a few cardamom pods or fennel seeds to the mixture, if you like those flavors. Remember, patience is key to achieving that authentic taste and texture. Once done, store the Gulkand in a cool, dark place for longer shelf life. If stored correctly, it can last for many months.

Don’t worry, with these detailed steps, you’ll likely recreate the Gulkand your grandmother made, capturing both its deliciousness and memory.