When life gives you sunny days and desi roses, make gulkand at home and enjoy the deliciousness throughout the year. It is a natural mouth freshener.
Roses are known for their cooling factor. They are refreshing, natural antacid and leaves a calm effect on mind and body. The gulkand is best enjoyed during the summer season after meals, with a cup of milk or water to receive the maximum healing properties. And also the magic of Gulkand is that if you missed taking your meal on time, or had a long night. The next morning if you wake up with hangover then gulkand is the thing you should take as first thing in the morning.
I ate the rose jam a lot during childhood days. I got my natural gulkand box from Pushkar, the city is famous for best roses. On growing up I started to realize the sugar intake and the side effects it could leave on my health so I thought of making it at home. I replaced sugar with mishri and honey and tried my own recipe. It is easy and healthy now. Also I have to not worry about intake of sugar now
Recipe of making gulkand at home –
1. Desi gulab petals ( Rose petals ) – 200 grams
2. Honey – 2 tbsp
3. Mishri – 2 tbsp
4. Fennel seeds ( saunf ) – 2 tsp
5. Cardamom ( Ealichi ) ( Optional ) – 2 pieces powdered
- Collect fresh petals of roses, wash them thoroughly and then dry on a muslin cloth.
- Take a glass bowl. Add petals of roses in a layer, garnish it with saunf, elaichi, honey and then add a layer of mishri.
- Repeat it up to 5-6 layers and then keep the bowl under sun rays for 3-5 days. It will help the petals to ferment with the crystallization of sugar by natural heat.
- The texture of the petals will first dry, then start changing the color and at last turn into a shade of brown.
- Desi gulkand is ready, it can be stored at a cool temperature in refrigerator for a year
You can also check my post on complete guide to growing, planting and propagating rose plants at home.
It’s always good to consume gulkand but readymade being sold in market may not be as pure as some claim so better to prepare this at home as per the recipe in this post
Itni tarriff, thank you
Abhi Sweet corn nhi mila mujhe khane ko…Ye new recipes ke sath aa gyi…ye bhi Khana hai mujhe 😛
And yes I follow and read all your post here. 😌😌
Hehe, make it with the recipe and enjoy
Looks great, i will try thankx for amazing post 👍
Thank you for reading this, do share your review on making
Thanks for reminding this! 🙂
Thanks for the detailed recipe. Will try it at home
Sure, share your click too
Your post remind me of my childhood when I used to eat gulkhand Wala pan 😍😍
wow! this looks so good and im sure it leaves the home aromatic. I never tried this at home, will try it someday.
sure, also share the pictures once you make it
Nice and simple recipe for making gulkhand at home… I always buy the store bought ones, will try this next time…
amazing share the pictures too
Gulkhand is a favourite of mine. Thank you for this recipe. Will try it at home.
amazing share pictures too
Oh wow didn’t know it was this easy.. Thanks for sharing..
yup making gulkand is easy. Give it a try and share pictures
Oh I love Gulkand. As a kid I remember my mom would make rose sherbet that we had in milk and called it Milk Rose !
gulkand takes me back to childhood too
You made Gulkand prep look like a breeze, Dixita!
No doubts about the health benefits of gulkand too.
that was the idea, Than you for reading the post
I had rtied making this onece. Turned out amazing but after few days could see fungas in the bottle. Any specific reason?
There might be humidity in the bottle or the petals weren’t crystalises in direct sunlight regularly for 3-5 days . This is the reason fungus comes over
I enjoy having Gulkand especially in summers. My grandmother made home made gulkand, your post reminded me of my childhood memories.
I ate it a lot in my childhood too
What is the shelf life of this Gulkand?and we have to take mishri pieces or powder?
Shelf Life is the older it gets, the better it becomes. Just don’t let any moisture stay in it.
You can add Mishri if there is good sunlight at your place or go for powdered sugar to ease the process in case of less sublight