Gulkand Explained

Gulkand
Alternate Name:Rose petal jam
Region:Indian subcontinent
Served:Room temperature
Main Ingredient:Rose petals, sugar

Gulkand (also written gulqand or gulkhand) is a sweet preserve of rose petals originating in the Indian subcontinent.[1] The term is derived from Persian; gul (rose) and qand (sugar/sweet).[2] [3]

Preparation

Traditionally, gulkand has been prepared with Damask roses. Other common types of roses used include China rose, French rose, and Cabbage rose.[4] It is prepared using special pink rose petals and is mixed with sugar. Rose petals are slow-cooked with sugar, which reduces the juices into a thick consistency.[5]

Uses in holistic medicine

Gulkand is used in the Unani system of medicine as a cooling tonic.[6] It is also used in Ayurvedic and Persian medicine to help with bodily imbalances.[7]

Notes and References

  1. Book: Davidson, John. [{{Google books|DlgpAwAAQBAJ|page=PT20|plainurl=yes}} The Magic of Roses For Cooking and Beauty]. JD-Biz Corp Publishing. 2013. PT20. 9781311602237.
  2. Nadaf . Nilofar . Patil . Renuka . Zanzurne . Chaitanya . 2012 . Effect of addition of gulkand and rose petal powder on chemical composition and organoleptic properties of Shrikhand . Recent Research in Science and Technology. 4 . 52–55 .
  3. Web site: Gulkand, the Sweet Rose Preserve That's Also an Incredible Summer Coolant . 2020-10-30 . NDTV Food .
  4. Ravsaheb . Mhetre Suhas . 2019 . Preparation of gulkand flavored milk . Vasantrao Naik Marathwada Krishi Vidyapeeth .
  5. Book: Singh, Prerna. The Everything Indian Slow Cooker Cookbook. Adams Media. 2012. 9781440541698.
  6. Parveen. Rabea. Zahiruddin. Sultan. 2020. Chromatographic Profiling of Rose Petals in Unani Formulations (Gulkand, Arq-e-Gulab, and Rose Sharbat) Using HPTLC and GC–MS. Journal of AOAC International. 103. 3. 684–691. 10.5740/jaoacint.19-0289. 31561756. free.
  7. Book: Davidson, John. [{{Google books|DlgpAwAAQBAJ|page=PT21|plainurl=yes}} The Magic of Roses For Cooking and Beauty]. JD-Biz Corp Publishing. 2013. PT21. 9781311602237.

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