Ggulkand:Gulkand has been traditionally used as a cooling tonic to combat fatigue, lethary, mucular...

8/3/2019 Ggulkand:Gulkand has been traditionally used as a cooling tonic to combat fatigue, lethary, mucular aches, bilious

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Gulkand

MIA Frida 6 Januar 2012

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Gulkand

Description

Gulkand is one of the most delicious

Ayurvedic preparations known to mankind.Gulkand is a sweet preserve of rose petals

and is made primarily of rose petals, whichare collected at their peak. Place the rose

petals and sugar in layers in a wide-mouthedairtight glass jar. Place this jar in sunlight

for 6 hours per day for around 3 to 4 weeks.

On alternate days, the contents of the jarshould be stirred with a wooden stick. Thejar should be kept indoors once done. Other

ingredients, such as silver foil, Praval Pishti,cardamom seeds, or Muktapishti (powdered

pearl) can be added to increase the coolingproperties of the gulkand. Ayurveda assigns

cooling properties to gulkand and it'sconsumption during the hot season is

believed to be beneficial.

How to select

The rose petals should be firm, bright red in

colour and free from any blemishes or darkspots. Packaged gulkand may also be bought

from the market but you would need tocheck the 'best before date.

Culinary use

Gulkand is commonly used as an

ingredient of Paan, a popular dessert anddigestive of Pakistan and North India Gulkand peda is a popular and refreshing

sweet dish in India

You may have gulkand on its own by thespoonfuls or in recipes calling for its unique

taste and flavour.

Gulkand may be used to make rose

flavored teas and drinks.

How to store

Store gulkand in an airtight container andkeep it in the refrigerator. It can be used for

months when refrigerated.

Health benefits

Gulkand is an Ayurvedic tonic.

The health benefits of gulkand includes

reduction of pitta and heat in the body, areduction in eye inflammation and redness,strengthening of the teeth and gums, and the

treatment of acidity.

Gulkand Thandai Smoothie.

by MOONBEAMS

A luscious, fragrant and a refreshing

smoothie.

Preparation Time: 1 hrs

Cooking Time: 10 minsMakes 4 serving


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Ingredients15 almonds (badam) , soaked and skin

removed

15pistachios , soaked and skin removed)

2 tbsp melon seeds (charmagaz)1 tbsppoppy seeds (khus-khus)

1 tbsp fennel seeds (saunf)

1 tsp green cardamom (elaichi) powder

1/4 tsp crushed saffron (kesar) strands

a pinch ofnutmeg (jaiphal) powder

1 tbspblack peppercorns (kalimirch) corns

3 tbsp readymade dry rose petal (gulkand)

1 1/2 cups boiled and cooled milk

2 cups fresh thickcurds (dahi)

2 tbsp honey

2 tbsp kewra water2 tbsp crushed sugarcandy (misri)

15 ice-cubes

gulkand for garnishing

Method

1. Soak the melon seeds,poppyseeds,fennelseeds,saffron strands,black pepper

corns,skin removed almonds and pistachious

in milk for 1 hour.

2. Add the soaked in milkingredients,cardamom powder,nutmeg

powder,fresh

curds,honey,Misri,gulkand,kewra water and

icecubes in a smoothie maker and blend till

smooth.

3. Pour into glass,garnish with gulkand andserve immediately.

Gulkand Shake ( Protein

Rich Recipes )

by Tarla Dalal

Gulkhand shake, this

cooling summertime

sweet treat will be

loved by your little

ones! gulkand is

something that a child

never refuses to eat, so

if your child does not

like plain milk or is

bored of having his regular milk drinks,

serve this protein-rich potion. Boost your

childs immunity by giving him 6. 6 gm of

protein per glass of this shake!

Preparation Time: 5 mins

Makes 4 glasses

Ingredients

3 cups milk

4 tbsp gulkand , refer handy tip

2 tbsp rose syrup

1 cup crushed ice

For The Garnish

a few chopped rose petals

Method

1. Combine all the ingredients together andblend in a mixer till smooth and frothy.

2. Pour equal quantity of the drink into 4individual glasses and serve immediately,

garnished with rose petals.

Handy tip:

1. Gulkand is made by marinating rose petalsin sugar. It is a coolant and tastes great when

used in ice-creams, milkshakes or any other

desserts. It is readily available in the market.

Store in an air-tight container in a dry place

or in the refrigerator.


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Gulkand


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Paan Ice-cream

by Tarla Dalal

All the goodness of ice-cream flavoured with

paan. A digestive dessert.

Preparation Time: 15 mins.

Cooking Time: 10 mins.

Ingredients

1 ltrfull fat milk

1 1/2 cups (300 grams) sugar

1/4 cup (20 grams) cornflour

1 1/2 cups (300 grams) cream

For the paan flavouring

4 calcuttabeetel leaves (paan)

1 tbsp lemon juice

6 dry dates (kharek), soaked overnight

1 tbsp fennel seeds (saunf) powder

1/4 tsp cardamom (elaichi), crushed

1/4 cup gulkand

a pinch ofmenthol

Method


1. Wash the paan leaves and grind them into afine paste along with the lemon juice in a

food processor. Sieve through a strainer and

keep the juice aside.

2. Deseed and finely chop the kharek.3. Mix together the paan juice, kharek, saunf,

cardamom and gulkand in a bowl. Keep

aside.

How to proceed

1. Dissolve the cornflour in 1/4 cup of coldmilk. Keep aside.

2. Place the rest of the milk in a heavybottomed pan and bring it to a boil. Add the

sugar and simmer for 5 minutes.

3. Add the dissolved cornflour and simmer foranother 5 minutes while stirring

continuously, till it is of a coating

consistency.

4. Remove from the fire and allow it to coolcompletely.

5. Add the paan flavouring mixture and creamto the milk.

6. Mix well and pour into a shallow freezerproof dish.

7. Freeze till slushy. Remove and beat with awhisk until smooth and creamy. Add the

menthol and mix well.

8. Freeze again until firm for about 4 to 6hours.

Tips

1. Lucknowi saunf is smaller in size ascompared to fennel seeds and more fragrant.

It is available at most grocery stores andpaan vendors.

Paan Ice-Cream

by Tarla Dalal

A digestive dessert. All the goodness of ice-

cream flavoured with paan. Look for all the

ingredients in your neighbourhood pan shop.


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Preparation Time: 15 mins.

Cooking Time: 10 mins.

Serves 10.

Ingredients1 ltrfull fat milk

1 1/2 cups sugar

1/4 cup cornflour

1 1/2 cups (300 grams) fresh cream


4 calcuttabeetel leaves (paan)

1 tbsp lemon juice

6 dried dates (kharek), soaked overnight and finely

chopped

1 tbsp lucknowi fennel seeds (saunf), powdered

1/4 tsp cardamom (elaichi) powder

1/4 cup gulkand (sweetened rose petals)

a pinch ofmenthol

Method

1. Wash the paan leaves and grind them into a fine pastealong with the lemon juice in a blender. Sieve through a

strainer and keep the juice aside.

2. Deseed and finely chop the kharek.3. Mix together the paan juice, kharek, saunf, cardamom

powder and gulkand in a bowl. Keep aside.

How to proceed

1. Dissolve the cornflour in cup of coldmilk. Keep aside.

2. Place the rest of the milk in a heavybottomed pan and bring it to a boil.

3. Add the sugar and simmer for 5minutes.

4. Add the dissolved cornflour andsimmer for another 5 minutes

while stirring continuously, till it is of a

coating consistency.

5. Remove from the fire and allow it to coolcompletely.

6. Add the paan flavouring mixture and creamto the milk.

7. Mix well and pour into a shallow dish.8. Freeze till slushy. Remove and beat with a

whisk until smooth and creamy (or use a

blender).

9. Add the menthol and mix well.10.Freeze again until firm. Scoop and serve.

Tips

1. Lucknowi saunf is smaller in size ascompared to fennel seeds and more fragrant.

2. It is available at most grocery stores andpaan vendors.

3. The ice-cream mixture has to be chilled before you add the paan mixture as it may

curdle because of the lemon juice.

Pista Paan

by Tarla Dalal

A cone made of

pistachio barfi

filled with gulkand

flavoured dry

fruits.

Preparation Time

: 20 mins.

Cooking Time:

Nil.

Makes 8 pieces.


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Gulkand


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Ingredients

1 recipe ofPista Barfi

To be mixed into a filling1 tbsppowdered sugar

1 tbspblanched, peled and chopped

pistachios

2 tbsp almonds (badam),blanched, peeled

and chopped

2 tbsp gulkand

1 tbsppoppy seeds (khus-khus)

1/4 tsp cardamom (elaichi) powder

a few saffron (kesar) strands

For the garnish3 edible silver leaf (vark)

Method

1. Make the pista barfi as specified in therecipe.

2. Roll out this dough in between 2 sheets ofplastic till it is 6 mm. (1/4") thick. Cut 8

squares of 75 mm. x 75 mm. (3" x 3") each

(re-roll the scrap if required).

3. Keep these squares covered with plastic tillrequired.

4. Divide the filling into 8 equal portions.5. Place a portion of the filling diagonally on

each pista barfi square.

6. Shape each square into a cone, by bringingthe opposite ends together.

7. Cover the pista cone completely with thesilver leaf.

8. Repeat for the remaining filling and pistabarfi squares to make 7 more paans.

Beetroot Rabdi

by Amarendra Mulye

Beetroot rabdi, a pink coloured, beetroot and

rose flavoured dessert.


Cooking Time: 15 mins

Makes 2 to 3 servings

Ingredients1 cupboiled beetroot pieces

2 tbsp ghee

1 tbsp chopped raisins (kismis)

2 tbsp chopped cashewnuts (kaju)

1 cup condensed milk

1/2 tsp rose essence

gulkand as per taste

Method

1. Grind the beetroot into fine puree, transfer ina bowl and keep side.

2. Heat the ghee in a pan add the raisins andcashewnuts and fry for a minute on a slow

flame.

3. Add the beetroot puree and cook for 10minutes on a slow flame.

4. Remove from the flame, add the condensedmilk and mix well.

5. Add the rose essence, mix well and dividethe rabdi into equal portions and pour it into

a dessert cups.

6. Top it with a dollop of gulkand and keep ina refrigerator for 30 minutes.

7. Serve chilled.Note

1. If you need still thick consistency, milkpowder + powdered sugar may be added.


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Gulkand Thandai

Smoothie.

by MOONBEAMS

A luscious,fragrant and a refreshing

smoothie.

Preparation Time: 1 hrs


Makes 4 serving

Ingredients

15 almonds (badam) , soaked and skinremoved

15pistachios , soaked and skin removed)

2 tbsp melon seeds (charmagaz)


1 tbsp fennel seeds (saunf)

1 tsp green cardamom (elaichi) powder

1/4 tsp crushed saffron (kesar) strands

strands

a pinch ofnutmeg (jaiphal) powder

1 tbspblack peppercorns (kalimirch) corns

3 tbsp readymade dry rose petal (gulkand)1 1/2 cups boiled and cooled milk

2 cups fresh thickcurds (dahi)

2 tbsp honey

2 tbsp kewra water

2 tbsp crushed sugarcandy (misri)

15 ice-cubes

gulkand for garnishing

Method

1. Soak the melon seeds,poppyseeds,fennelseeds,saffron strands,black pepper

corns,skin removed almonds and pistachious

in milk for 1 hour.

2. Add the soaked in milkingredients,cardamom powder,nutmeg

powder,fresh

curds,honey,Misri,gulkand,kewra water and

icecubes in a smoothie maker and blend till

smooth.

3. Pour into glass,garnish with gulkand andserve immediately.

Narial ki Shikanji

by Foodie#429002

Tasty and an energetic drink which is easy to

make.

Preparation Time: 15 minsCooking Time: 5 minsMakes 4 servings

Ingredients2 cups coconut milk

300 ml soda orlemon squash

2 lemon

2 tbsp honey

2 tbsppowdered sugar2 tbsp mint juice

1 tbsp gulkand

a mint sprig and lemon slice for garnishing

Method

1. Combine all the ingredients, and blend in amixer till smooth.

2. Serve chilled garnished with mint and lemonslice, served in a coconut shell.

Paan Masala Biscuits

by kundan shah


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Truly a creative biscuit or cookie recipe,

Paan masala biscuits are prepared by

stuffing Gulkand based sweet and cooling

mixture into the pastry dough balls. Flatten

the stuffed balls and bake till crispy done.

Preparation Time: 1hour

Cooking Time: 20mins

Ingredients

FPR PUFF PASTRY

2 1/2 cupsplain flour (maida)

200 gmsbutter

1/2 tsp salt

TO BE MIXED INTO A FILLING

4 tbsppowdered sugar

4 tbsppowdered pistachios

8 tbsppowdered almonds (badam)

8 tbsp gulkand


1 tsp cardamom (elaichi) powder

a few saffron (kesar) strands

Method

1. Divide flour into 2/3 and 2/3 parts.to 2/3part mix butter. put on a small plastic sheet

and then in fridge to harden. to the

remaining 2/3 flour, mix in salt and make a

soft dough with water. knead well.

2. Roll dough oblong. remove the cooled buttermixture from the fridge and put it in the

centre of the rolled out dough and fold.

again put in fridge to harden for about

15minutes.

3. Remove dough on floured surface and rollas long as possible. fold two ends in the

centre and then place one side of the fold

over the other. sprinkle the dry flour

whenever the dough tears and butter comes

out in the initial stages of rolling. put in

fridge for 15 minutes to harden. repeat this

process four times.

4. Divide the filling into 4equal portions.5. Cut the ready puff pastry into four parts. roll

each part to an oblong approx 7"x 5".

6. Thinly spread the filling. roll up lengthwiselike a swiss roll, sealing edges with water

and trimming ends.

7. Brush with milk. mark eight cuts with aknife on the surface.

8. Bake at 200degree c till golden brown.9. Remove from oven and cool on rack. dust

with icing sugar.

10.Cut out biscuits at the markings.

Sweet Corn Stuffed Puran

Poli

by mpbadiani

This is a western version of Puran Poli in

place of traditional Puran Poli made using

dal as main ingredients. It's amazing in taste

having flavour of Gulkand.

Preparation Time: 20 minsCooking Time: 50 minsMakes 4 to 5 puran polis

Ingredients

For The Filling

1 cup corn (makai ke dane) kernel

2 to 3 piece fig

2 tbsp milk powder


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1/2 cup milk

2 tbsp sugar

2 tbsp gulkand (rose petal jam)

1/2 tsp cardamoms powder

few saffron (kesar) strands strands

1 tbsp dry fruit powder1 tbsp ghee

For The Dough

2 cups whole wheat flour (gehun ka atta)

2 tbsp fresh cream

1 tsp ghee

water as per need

For The Serving

ghee

MethodFor the filling

1. Wash and mash the corn kernel, drain anyexcess water and keep aside.

2. Heat the non-stick pan, add mashed cornkernel and saute for 1 2 minutes to burn

excess water part.

3. Add 1 tsp Ghee and 2 tbsp of Sugar, mixproperly and keep this mixture aside for a

while.

4. Take 2 3 Fig, and make small pieces of it.5. Add 1/2 cup of milk into pieces, and mix

properly to make milk fig paste.

6. Add this paste into mixture of Corn. Add 1tbsp of Gulkand into this mixture

7. Dissolve the saffron in a little milk byrubbing.

8. Add the cardamom and dry fruit powder,saffron liquid into corn stuffing and mixwell.

9. Divided this mixture into 4 5 portions.Now, stuffing is ready and keep aside.

For the dough

1. Combine the flour and ghee, cream andknead into a soft dough using adequate

water.

2. Divide into 4 5 portions and keep aside.

How to proceed

1. Roll out one portion of the dough into aabout 3" to 4 diameter circle.

2. Place a portion of the filling mixture andfold the edges of the dough over the filling.

3. Pinch the edges together to seal the fillingin.

4. Flatten the dough and roll again into a 4" to5 diameter circle.

5. Cook on a tava over a medium flame tillgolden brown in colour on both sides.

6. Repeat for the remaining dough and filling.7. Smear with ghee and serve hot.

Thandai Smoothie

by Amarendra Mulye

A refreshing and healthy Smoothie with the

flavour of Thandai which is traditionally

prepared during the Holi festival.



Makes 4 serving

Ingredients

500 ml vanilla ice-cream

1/4 cup almonds (badam)


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1 tbsp melon seeds (charmagaz)


1/2 tsp fennel seeds (saunf)

1/4 tspblack peppercorns (kalimirch)

powder

1/2 tsp cardamom (elaichi) powder1 tsp rose water

1/4 cup gulkand or dried rose petals

few saffron (kesar) strands strands for

garnishing

wateras required

Method

1. Soak almonds, melon seeds, khuskhus, saunfin water overnight

2. Remove the water3. Grind almonds, melon seeds and khuskhus

to a very fine paste

4. Add cardamom powder, pepper powder,gulkand and rose water to it

5. Again grind it in the grinder6. Finally mix ice-cream with the Thandai

paste

7. Blend the mixture till it becomes smoothand fluffy

8. Pour it in broad based glasses9.

Garnish it with saffron strands

10.Serve chilled

Gulkand is undoubtedly the most delicious

Ayurvedic preparation known to mankind. Itis made primarily of rose petals which are

collected at their peak condition.

Gulkand has been traditionally used as a

cooling tonic to combat fatigue, lethary,mucular aches, biliousness itching, and heat-

related conditions. It is good for memory,eyesight, cheerfulness and it is a good blood

purifier. It is also naturally rich in calciumand has antioxidant. It can be used year-

round by persons of all constitutions,especially Vata and Pitta. Indian Ayurvedic

doctors, use it combined with other specific

herbs for several types of cancer patientsundergoing radiation or chemotherapies.

We obtain rose petals for Kohinoor

Gulkand from Pushkar in Rajasthan.(Pushkar is known to grow the best roses inall over India)

Uses of Gulkand :

Gulkand is traditionally used as acooling tonic to combat fatigue,

lethargy, muscular aches,biliousness, itching, and heat-related

conditions. Nose-bleeding,

hemorrage, vomitting of blood andor bitter-sour pitta, excess menstrualdischarge, frequent abortions etc are

the indications wherein Gulkandgives excellent cooling.

Gulkand gives cool feeling to nervesand commonly used in acidity.

In today's world filled with stressand strain at every point, it is a good

tonic for central nervous system aswell as liver. It reduces constipation

and strengthens all elements of the body, as perCharak Sanhita.

Gulkand also helps reducinghyperacidity. The heat in the Gastro

canal, duodenum is removed byGulkand. In swelling and ulcer of

intestines, the acidity shows up inblackish blemishes on forehead, face,

blackish circles around eyes, loss ofhair etc. Ayurveda describes rose as

"Vrishya" meaning strengthening thesemen. When semen has less sperms

or sperms are getting weakened dueto vaginal acidity, such couples will

get benefits due to Gulkand. Gulkand is widely used in Pan,

Shakes, Sweets, Ice-cream,Confectionary etc.


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In addition to the uses mentioned above, the

following are other traditional indicationsforGulkand:

Rose petals are useful for reducing pitta (acidity), heat in the body and problems caused by excess heat.Rosewater is cool, refreshing and

reduces eye inflammation andredness. Regulates menstruation and

helps reduce excessive menstrualbleeding.

Strengthens the teeth and gums. Gulkand relieves heat-related

imbalances and clears and tones theintestines.Effective in the treatment

of acidity. The rose aroma relaxes the brain and

heart. Gulkand is an effective skin tonic

which both clarifies and tonifies theskin..

It can act as natural deodorant whenused regularly.

When it comes to enriching the taste, there

are very few alternatives available to our

tasteful and exclusive variety of gulkand.Our exquisite range of gulkand showcasessubstance & flawlessness in optimum

manner possible. The base which makes ourcollection unique lies in our approach where

attention is paid to each and every possibleaspect.

Kohinoor Gulkand is available in samequality with different packings :

Poly Pouch - Available in pouch of 1Kg, 800 Gms, 500 Gms and 400Gms

Small Plastic Jar - Available in 800Gms and 400 Gms Jar.

Big Plastic Jar of 4.5 Kg 18 Kg. loose in Tin

Ingredients: Rose Petal & Sugar

Gulkand

Tuesday, June 30, 2009

Posted by Manisha Pandit

It's no secret that I am a lazy gardener. I

prefer tolet

wildflowers and

nativegrasses

rule myyard than

spend hours tending to specialty flowers and plants. The few plants that I have brought

into my yard are drought-resistant. Myneighbor cultivates roses. He has blossoms

of various colors on the same bush. Me? Ilove the wild rose, Rosa woodsii.

It's a treat to see this wild rose in bloom as itlasts for just a day. If I could, I would have a

thicket of wild roses to line my property butwilder things would leap over it, so I have

abstained from taking it on. I do have a bushof hardy climbing roses that refuses to die.

When it didn't bloom one year, I was ratherthrilled because I had other plan(t)s for the

coveted spot it is in, but it bounced back thefollowing year and blooms profusely late

spring through early summer.

If I hadn't been consumedby bed bug bites during

late spring last year, Imight have noticed my

climbing rose bush. Thisyear, I did take notice: the flowers are small


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Gulkand


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but they do have a pleasant fragrance. That,

to my mind, translates into essential oilseven though this is no damask rose. I figured

that these roses might have at least some ofthe 300 compounds reported to be found in

rose oil.

While roses are generally not used in

western cuisine, their culinary history can betraced back to Persia. Roses are used as

flavoring agents in Middle Eastern as wellas Indian cooking. Since I do not have the

wherewithal to make rose water or extractrose oil, I decided to do the next best thing:

make Gulkand in the sun, now that we havea respite from the incessant rains we have

seen this spring. Gulkand is often referred toas rose petal jam but let's please just call it

gulkand (Gul-kundh) - gul for rose and kandfor sweet.

My first task was to deadhead the bush.

Once I had that out of the way, I took stockof the number of buds on the bush to make

sure that I would have enough petals tojustify making gulkand. Just opened blooms

are best for gulkand so it's worth the effort

to wake up early to pluck the flowers off thebush.

Remove the petals gently, discarding petalsthat may be disfigured, have holes or appear

to be eaten by insects. Also, discard the restof the flower. Inspect closely to make sure

there are no insects or other creatures thatmight inadvertently make it into your

gulkand, making it not so vegetarian.

Wash the petals several times and lay themout on a wad of paper towels. There is no

need to pat them dry as any residual waterwill simply aid in making the sugar syrup.

In an wide-mouthed jar, make layers of rose

petals and sugar, pressing down with aspoon every so often and finishing off with a

layer of sugar at the very top. Since myflowers were small, I arrived at the

following estimate for a recipe:3-4 cups of rose petals

3/4 to 1 cup of organic sugar3 cloves (optional)

seeds of 1 cardamom (optional)

I like the hint of spices in my gulkand so Iadded cloves and cardamom. Allow this to

cook in the sun for at least two weeks. Openit up every

other day, not just to get a

whiff of the

headyfragrance, butto mix it up,

too.

This little jar was overflowing when I putthe lid on it. It whittled down to just about

an inch thick in less than a day. I made twomore jars of the same quantity and after a

week of being in the sun, I combined themall into this same jar. It's been just over a

week and I will update this post with a picture of gulkand as soon as it is ready.

Until then, take a look at Anita's Gulkand.

If you have roses that have not been sprayed- please do not use store-bought roses unless

you know they are organic and safe forconsumption - do give this a try. It's great as


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Gulkand


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a summer activity for kids, too. Which kid

doesn't like ripping petals off flowers? Theycan also take the responsibility for putting

the jar out in the sun and bringing it in everyday.

Gulkand is supposed to have coolingproperties and is best consumed in summer.

And, supposedly a host ofother benefits forthe entire body. My parents sourced the

purest and best gulkand for me to help coolmy highly myopic eyes and perhaps even

deter what genetics had in store for me. Ican't say that it worked but I do know that

unlike those awful Threptin biscuits that Ilaunched off an 11th floor balcony or that

terrible tasting Chyawanprash that followeda trajectory to the ledge under my bedroom

window, gulkand made its way safely to mystomach with the spoon being licked clean

each time!

Product

id:0082

Product

name:Gulkand

Mix

Mouth

Fresheners,

commonly

known as

Mukhwas in India, are extensive preparations of

various indian herbs to suit the taste platter.

These Mouth fresheners are consumed widely as

they are a preferred necessity post meals.

Benefits of Gulkand

By T S Sundaram on

March 14, 2010 in

Guest

articlesBenefits of Tulsi TeaTulsi-tea Tulsi or

holy basil is common at every Hindu home and

are known for its therapeutic benefits. Tulsi tea,

basically made from Tulsi ...

It is news

to hearfrom Shri.

GovindGadiyars

Commentson Kitchen

Remediesfor acidity

thatGulkand is

a good remedy for Acidity. We are gratefulto Shri. Gadiyar for this useful information

and hope he will continue to share with ussimilar information which we can circulateadvantageously for the benefit of all.

Today, acidity is a world wide problem

causing all sorts of uneasiness and trouble inthe life of people. Some of the major causes

are as follows:- Diets which are very refined and contain

less quantity of fibers are culprit in causingacidity.

Stress and anxiety plays as another mainfactor in causing acidity.

Consumption of excess of alcohol alsoeffects the stomach linings that causes

acidity Smoking also causes in damaging of

stomach lining that leads to acidity. Consumption of spicy food, junk food,

over eating, eating more oily items, andeating hurriedly, skipping breakfast, meals

etc also causes acidity.

Of all the ayurvedic preparations as aremedy for Acidity, Gulkand is one of the

most delicious one, made out of selected


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rose petals with sugar or jaggery added to it..

Some preparations of this irresistible Rosytreat also contain many rejuvenating herbs

blended in the right proportion for addedhealth benefits of the users.

Gulkand has been traditionally used as acooling tonic to fight fatigue, lethary,

muscular aches, biliousness, itching, andheat-related conditions. It is good for

memory and eyesight as well as a goodblood purifier. It is also rich in calcium and

has antioxidant properties. It can be usedyear-round by persons of all constitutions,

especially Vata and Pitta. Indian Ayurvedicdoctors, use it combined with other specific

herbs for several types of cancer patientsundergoing radiation or chemotherapies to

counter the ill effects of these therapies.

The National Institute of AyurvedicMedicine provide a list of the benefits

obtained by consuming Gulkand on aregular basis. Many of the benefits cited

below are the recommendations of NIAM.

It reduces hyper-acidity due to itscooling nature. Hence it can be used in

treatment of gastric and duodenal ulcers.

It helps strengthen the digestive system.

It helps in increasing urine output andhence may be given to the individuals

who have problem of water retention.

Helps reduce the pain duringmenstruation and can be used as an aid

to treat dysmenorrhoea. It is also helpful

as an aid in treating white discharge.

It helps facilitate digestion and reducesnausea.

It helps to prevent acne and foul bodyodour.

It helps heal mouth ulcers if dissolved inwater and gargled. It also helps

strengthen teeth and gums..

It helps increase virility and hence isdescribed as vrishya is ayurveda. It is

proved that the essential oil present in

the rose flower has aphrodisiac

properties. This could be another reason

why rose is associated with love.

Rose has conducive effect on heart andhence can be given to patients suffering

from various cardiac problems as

anupan with various other drugs.

Gulkand acts as a catalyst and facilitateseffective uptake of these medicines by

the body and thus help control various

heart ailments like palpitation,

arrhythmia and hypertension orhigh

blood pressure.

It can be used effectively to combatepistaxis (bleeding through the nose)

which occurs in some children during

warm season.

It helps reduce the burning sensation ofpalms and sole.

It helps reduce stress as it has calmingeffect on the nervous

system.

If consumed in smallamount it helps

reduce the frequency

of motions but acts as

a laxative if taken in

large quantities.

Hence it can be used

to treat both loose

motions as well as

constipation. Other substances

added in it like corals

or pearls are good

sources of calcium

and help strengthen the bones. Small

quantities of silver is also added which

is potent metal to increase the

intellectual capacity.

It can be used to reduce side effects ofallopathic drugs such as antibiotics,

anticancer drugs etc.

The above benefits are experienced only ifgulkand is consumed in a dose of 10-12

grams a day on a regular basis. The beautyof this formulation is that it is very tasty and

versatile. It can be eaten as it is or with aglass of milk. It can be used to make sweet

meats, milk shakes or used as a filling for


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Gulkand


15

and growling thunder. The rain is welcome,

but in the morning when I open the door andstep outside, its like walking into a warm,

vaporous cloud.

The idea ofchilled melon with rose jamfor breakfast seems coolly exotic.

Gulkand is a sugary conserve of rosepetals from Pakistan and North India.

(Wickpedia says that gulmeans flower inPersian, and qandis sweet in Arabic.) It is

made by layering fragrant petals with sugarin a glass jar and letting the mixture rest in

the sunsome say for a few days, others for3 to 4 weeksuntil the sugar melts into the

roses and the petals turn brown and sticky.

One of the centers ofgulkandmanufacturing

is Ajmer, a city in Rajasthan, not far fromPushkar, where fields of exquisitely

fragrant Bourbon Roses are grown on thebanks of Lake Anasagar. The city is famed

for the elaborate white marble dargah orshrine to Muinuddin Chisti , a 12th century

Sufi mystic also known as Benefactor ofthe Poor.

In legend the saint is said to have defeated

an evil wizard by turning his weaponsburning coalsinto crimson roses, the Sufi

symbol of the soul. On a blog whichchronicles The Idea of India project,

photojournalist Asim Rafiqui writes: Thedargah at Ajmer remains the only shrine in

India where garlands and handfuls of rosesare thrown at the tombstone. An act of

devotion and repentance, and act of

reconciliation and atonement. The dargah,he says, is a "shared sacred site" and sourceof healing for both Hindus and Muslims, a

sweet spot, as it were, in an environment ofgrowing sectarian violence.

The stunning photographs of the roses onRafiquis blog were taken by Britt Sloan, a

photographer and student in International

Relations at Tufts University. At her ownblog, Lal Gulab, you can also read about the

remarkable two weeks she spent among therose sellers of Ajmer.

Well, back to breakfast. The gulkand islovely eaten with cold, ripe cantaloupe. But

I was also intrigued by Julies mention ofserving it with a mixture of sweet and sour

fruit, such as Granny Smith apples and pomegranate, a dish to brighten any winter

morning.

A delicious sweet andsour summer fruit bowl

can be made bycombining chunks of

ripe honeydew and

cantaloupe with tart

raspberries or blackberries and adding a

teaspoon or two of rose conserve softened

in a little hot water. Its also good with ripepeaches and nectarines, especially if they are

slightly on the tart side. And if you shouldhappen upon ripe apricots a rare

occurrence these dayscut them half,

remove the pit and place a spoonful ofgulkandin the center.

Pure bliss.

Incidentally, Ayurvedic practitioners believethatgulkandis a cooling substance, good for

calming volatilepitta types whose fire burnsespecially hot during the summer months.

Its also said to reduce eye inflammation andredness, heal ulcers of the mouth and

strengthen teeth and gums. Even better, thearoma of the rose soothes the brain and

heart.

But really, on mornings when thetemperature starts out near 80 degrees, it

doesnt matter you are pitta, vata or anyother typeyou just want to get cool.


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Gulkand


16

This is the way to do it.

Summer Fruit with Indian Rose Conserve

Serves one or two people

Ingredients:

2 slices ripe cantaloupe, very cold, cut into inch chunks

2 slices ripe honeydew melon, very cold, cutinto inch chunks

9 or 10 raspberries or blackberries2 teaspoonsgulkand(see note)

1 teaspoon hot water

Method:

1. Combine the fruit in a bowl.2. Mix thegulkandand hot water in a smalldish. Thegulkandshould be just slightly

runny.3. Spoon over the fruit and enjoy.

Note: I bought two jars of Super TowerGulkand at Patel Brothers in Jackson

Heights. It is also available from IndiaPlazaon the web.

Posted by SpiceLines on August 5, 20106:46 PM | Permalink

Gulkand / Rose Petal Jam

May 18

Posted by Dr.Jigar Gor- An Ayurveda

Consultant Doctor

Gulkand is a sweet preserve of rose petalsfrom India. Gul means flower in both

Persian and Urdu whereas qand means sweetin Arabic. Gulqand is commonly used as an

ingredient of Paan, a popular dessert anddigestive of India, Pakistan and Bangladesh.

Ayurveda said its so many benefits, Thoughone should take it after Ayurveda doctors

advise.But its taken widely as a home maderemedies in India.

Preparation

Place the rose petals and sugar in layersin a wide-mouthed airtight glass jar.

Place this jar in sunlight for 6 hours perday for around 3 to 4 weeks.

On alternate days, the contents of the jarshould be stirred with a wooden stick.

The jar should be kept indoors oncedone.

Other ingredients, such as silver foil,Praval Pishti, cardamom seeds, or

Muktapishti (powdered pearl) can be

added to increase the cooling properties

of the gulkand.(it should be added under

observation of doctor or after advise of

doctor)

Gulkand Benefits:

It reduces hyper-acidity due to itscooling nature. Hence it can be used in

treatment of gastric and duodenal ulcers.

It helps strengthen the digestive system.

It helps in increasing urine output andhence may be given to the individuals

who have problem of water retention.


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17

Helps reduce the pain duringmenstruation and can be used as an aid

to treat dysmenorrhoea. It is also helpful

as an aid in treating white discharge.

It helps facilitate digestion and reducesnausea.

It helps to prevent acne and foul bodyodor.

It helps heal mouth ulcers if dissolved inwater and gargled. It also helps

strengthen teeth and gums..

It helps increase virility and hence isdescribed as Vrishya in Ayurveda. It is

proved that the essential oil present in

the rose flower has aphrodisiac

properties. This could be another reason

why rose is associated with love.

Rose has conducive effect on heart andhence can be given to patients sufferingfrom various cardiac problems as

anupan with various other drugs.

Gulkand acts as a catalyst and facilitates

effective uptake of these medicines by

the body and thus help control various

heart ailments like palpitation,

arrhythmia and hypertension or high

blood pressure.

It can be used effectively to combatepistaxis (bleeding through the nose)

which occurs in some children during

warm season. It helps reduce the burning sensation of

palms and sole. In severe conditions,

Sitopaladi churna should be added.(after

Physicians advice)

It helps reduce stress as it has calmingeffect on the nervous system.

If consumed in small amount it helpsreduce the frequency of motions but acts

as a laxative if taken in large quantities.

Hence it can be used to treat both loose

motions as well as constipation.

Other substances added in it like coralsor pearls are good sources of calcium

and help strengthen the bones. Small

quantities of silver is also added which

is potent metal to increase the

intellectual capacity.

It can be used to reduce side effects ofallopathic drugs such as antibiotics,

anticancer drugs etc.

Recommended dose:

1 tsp. in the morning, afternoon andevening, after food. Total 10-12 grams a

day on a regular basis.

It can be used to make sweet meals,milk shakes or used as a filling for cakes

and pastries.

You will not have to run behind thechildren to give them their morning dose

of this refreshing summer tonic.

Chances are that they will be pestering

you to give them some more of it.

Contra indications: Diabetic patients withhigh level of Blood sugar should consume it

only after the advice of their personal

Vaidya or diabetologists only.


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DRY

ROSE

PETALS

Dry Rose Petals Packing

15 Kg in polypack/gunny bags

We are the supplier of dried rosesand its petals all over India.

We are capable of supplying largequantity within few days from the

date of order confirmation. We follow very strict quality control

norms.

Uses of Rose Petals :

Fresh rose petals steeped in boiling water (tomake a tea) have been used to treat the

following conditions:

- constipation - sinus trouble - eyeirritations

Rose petals can be used for Beauty in many

ways: simply making a paste with some cream

and applying as a mask is great for your skin, or

you can make rosewater and use it as toner, after

cleansing and before moisturizing. You can also

mix rose paszte with Vaseline for a great lipbeauty treatment and add rose petals to a hot

bath for smooth skin. Dry rose petal powder is

used to decrease acidity due to spices in food.

KHIN

OOR

GULK

AND

Gulkand isundoubtedl

y the mostdelicious Ayurvedic preparation known to

mankind. It is made primarily of rose petalswhich are collected at their peak condition.

Gulkand has been traditionally used as acooling tonic to combat fatigue, lethary,

mucular aches, biliousness itching, and heat-related conditions. It is good for memory,

eyesight, cheerfulness and it is a good bloodpurifier. It is also naturally rich in calcium

and has antioxidant. It can be used year-round by persons of all constitutions,

especially Vata and Pitta. Indian Ayurvedicdoctors, use it combined with other specific

herbs for several types of cancer patientsundergoing radiation or chemotherapies.


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Gulkand


19

We obtain rose petals forKohinoor

Gulkand from Pushkar in Rajasthan.(Pushkar is known to grow the best roses in

all over

Gulkand gives cool feeling to nervesand commonly used in acidity. In today's world filled with stress

and strain at every point, it is a goodtonic for central nervous system as

well as liver. It reduces constipationand strengthens all elements of the

body, as perCharak Sanhita.Gulkand also helps reducing

hyperacidity. The heat in the Gastrocanal, duodenum is removed by

Gulkand. In swelling and ulcer ofintestines, the acidity shows up in

blackish blemishes on forehead, face,blackish circles around eyes, loss of

hair etc. Ayurveda describes rose as"Vrishya" meaning strengthening the

semen. When semen has less spermsor sperms are getting weakened due

to vaginal acidity, such couples willget benefits due to Gulkand.

Gulkand is widely used inPan,Shakes, Sweets, Ice-cream,Confectionary etc.

In addition to the uses mentioned above, thefollowing are other traditional indications

forGulkand:

Rose petals are useful for reducingpitta (acidity), heat in the body andproblems caused by excess heat.

Rosewater is cool, refreshing andreduces eye inflammation and

redness. Regulates menstruation andhelps reduce excessive menstrual

bleeding. Strengthens the teeth and gums. Gulkand relieves heat-related

imbalances and clears and tones the

intestines.Effective in the treatment

of acidity. The rose aroma relaxes the brain and

heart. Gulkand is an effective skin tonic

which both clarifies and tonifies theskin.. It can act as natural deodorant when

used regularly.

When it comes to enriching the taste, there

are very few alternatives available to ourtasteful and exclusive variety of gulkand.

Our exquisite range of gulkand showcasessubstance & flawlessness in optimum

manner possible. The base which makes ourcollection unique lies in our approach where

attention is paid to each and every possibleaspect.

Kohinoor Gulkand is available in same

quality with different packings :

Poly Pouch - Available in pouch of 1Kg, 800 Gms, 500 Gms and 400Gms

Small Plastic Jar - Available in 800Gms and 400 Gms Jar.

Big Plastic Jar of 4.5 Kg 18 Kg. loose in Tin

Ingredients : Rose Petal & Sugar


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Gulkand


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Home About Us Produc

In the year 1978, Mr. Radakrishan

Kungwani (Founder & Chairmen) startedbusiness in the name of M/s Mahindra

Gulkand works and has created a niche forthe self in the field with its high quality

products & Competitive price.

Our main aim is to spread the brand ofTULSI GULKAND in global market. Our

dream is to reach out to the people withbrand of Tulsi Gulkand, to make our

presence in global trade.

We are pleased to present ourselves as theIndia's one of the largest Manufacturer and

Exporter of various Gulkand products.

Our present dynamic management andvisionary approach has always helped us

reaching newer heights. We are thankful toour founder who worked diligently to

establish business

Mr. Radakrishan kungwani

Mr. Amit Kungwani

Mr. Mohit Kungwani

Rosenmarmelade Gulkand, 200 g

Tell A Friend Tell someone you know about this

product.

Reviews Write a review on this product!

Like Button: Google

This Rose Marmalade is specially prepared

in India for AMLA Natur.It is still made according to the ancient

classical methods. Local workers in theforests of Western Indian pick the wild rose

hip leaves and these are mixed with genuineSharkara. The mixture is placed in large

containers and left in the sunshine for manyweeks. This produces a heavenly aroma.

Because the rose leaves are not cooked theyretain most of their valuable ingredients and

aroma.


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Gulkand


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The health benefits of the rose

By Vibhavari

The rose naturally conjures up images and

thoughts of love and romance for almost allpeople. Love is a natural healer. That is one

big health benefit! The rose is a beautifulexquisite flower no doubt. It is used in

flower arrangements, bouquets, as a part ofdecorations at weddings and

celebrations and it even forms a part ofwreaths on coffins. Even just looking at a

rose brings pleasure to most people. Thebeauty and delicate fragrance of the rose has

universal appeal. This lovely flower has

many other uses other than being decorativeor an instrument of love and romance.

Rose water:

The petals of the rose flower are used to

make Rose-water. Rose water has a lovelyfragrance. It is used as a part of many

ceremonies. In India guests are welcomed

by sprinkling rose water on them.

Rose water is an essential part of manybeauty treatments. Rose water is used as anastringent and sometimes as a base for

astringent and skin toner.

Rose water is used to make beauty face

masks. Mix a bit of sandalwood powder inrose water. Apply a thin layer of this paste to

your face avoiding the eye contour and then

wash it off after it dries.

Sometimes rose water is applied aftersteaming the face or some other beauty

treatment.

You can make rose water at home if youwish. Take fresh rose petals and pour just

enough water to cover them. Boil or simmer

on a low flame for about 45 minutes andallow the decoction to cool. Strain andsqueeze out the rose petals and voila, you

have your rose water. You can bottle andrefrigerate it. Use the homemade rose water

within a week to ten days.

If your eyes feel tired, just dip a swab of

cotton in cool rose water and place it over

your eyes. This will cool and refresh youreyes.

The rose is also used to make perfumes.


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Rooh afza- rose syrup

making Gulkand at home

commercially available gulkand

The rose by any other name..

Other than external uses, the rose is also

eaten or consumed. Rose essence is used in

foods. Fresh rose petals are sometimes usedto garnish sweets such as jelebi , phirni or

sweets such as mawa cakes etc.

Rose essence is used in flavouring

beverages. Rooh-afza is commerciallyavailable popular rose syrup. Rose syrup

added to chilled milk or lassi makes an

excellent drink in the summers.

To make rose syrup:

Boil water and sugar. Add one spoon sugar

for a cup of water. Add rose essence to tasteand red food color. Chill and serve. You can


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Gulkand


23

boil rose petals instead of using rose essence

too.

You can make a concentrate of rose syrup.

Just add more sugar and boil the mixture to

make one thread consistency sugar syrup.You can add rose essence and bit of red foodcolour. then let it cool. This concentrate can

be diluted before serving. You can add rosesyrup to lemonade too.

Gulkand:

This is a sweet preserve made from rose petals and sugar. (gul means rose, kand

means sweet or sugar) many people make

gulkand at home, though it is available inthe market.

Gulkand has many medicial uses as perayurveda. It is used to treat acidity and

constipation as it is an excellent digestive.Gulkand can be eaten just as it is or it can

also can be put into paan and eaten, or youcan add it to ice-creams, milk shakes and

kulfi. Edible Silver foil is also added togulkand at times, and sometimes gold

powder is also added.

Gulkand has cooling properties. It is used asa cooling tonic to treat fatigue, and heat-

related conditions. Eating a spoonful ofgulkand every day is good for memory,

eyesight, cheerfulness and it is a good bloodpurifier as well.

To make gulkand:

Use a wide-mouthed airtight glass jar.Ensure it is clear glass and not coloured

glass. Place the fresh rose petals and sugarin alternate layers in this jar. Place this jar in

direct sunlight for 6 hours per day for about3 weeks to a month. Every other day, stir the

contents with a wooden stick. The sugar willstart melting and the rose petals will change

color, and there will be a good blend or rose

petals and sugar. Keep the jar indoors whendone. Use the homemade gulkand within a

month. (Home made preparations may beliable to contamination if the utensils used

are not properly sterilized so it is best to geta commercially made preparation of gulkandas it may be more hygienic and will also last

longer.)

Rose Petal Jam

Rose Petal Jam (Gulkand) Rose petal jam(Gulkand) made primarily of rose petal,

which is collected at their peak condition.Can be preserved for years, this preserve

tastes better and is more effective after it hasmatured for a month or two. Have it every

morning with a glass of milk or as per taste.An Ayurvedic Herbal Preparation: Natural

Digestive Good Blood Purifier Remedies for

Acidity, Constipation and Gastric problemsGood for Memory, Eyesight andCheerfulness Skin tonic and clears

blemishes and Pimples Used as a coolingtonic to combat fatigue, lethargy, muscular

aches, biliousness, itching and heat-relatedconditionsNaturally rich in calcium and has

antioxidant activityPersons of all


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Gulkand


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constitutions, especially Vata and Pitta, can

use it year-roundRemoves problems causedby heat and clears and tones the intestinesA

delicious, natural Gulkand is one of the mostrefreshing summer tonics

GULKAND KULFI

2 Cups Heavy Cream- Whipped

1 Can Condensed Milk

1 Can Evaporated Milk

3 Tbsp Gulkand

Few drops Rose Essence

Crushed Saffron

Crushed Pistachios

Mix gulkand in evaporated milk. Mix well

cream, condensed milk and evaporated milk.

Add essence and pistachios. Pour it in to a

setting dish. Garnish with saffron and put it

in to a freezer for overnight.

Serve next day and be ready to share the

recipe.

Tip-1. can also add scoops to the cold milk,

blend and quench the thirst with gulkand

shake.

2. Add Mango Puree in place of gulkand for

Mango Kulfi.

I will like to send this recipe for the

Event:Festive Food~Raksha Bandhan hosted

by Priti- Indian Khana and Purva-Purva's

Daawat.

Gulkhand- A real tasty way to

preserve roses.

14 Jun

Last

year Itried to

makerose

petaljam

andwhat I

madewas not

jam, more like rose glass candy. Theconcotion that I made was poured into a

glass jar and hours later, it was solidifiedinto a glass like mass and I needed a pickaxe

to break into it : ) And for this year I was allready with a new recipe.

Then, Anita came with gulkhand. That wasmy first real education about gulkhand.

Armed with her recipe and rose bloomsfrom our garden, I made my first batch of

gulkhand.

The gulkhand station


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I have to admit that I was pretty skeptical. I

like the fragrance of roses, but to eatsomething that would smell like roses wasnot an easy concept to digest. After bottling

the petals, I forgot about them for the next 2days. As soon as I remembered I left them in

the sun for a day. After a night out and sometime in the rain the next day, they were

remembered and brought inside. A weeklater I took a small bite. And then a bigger

bite and then a whole spoonful. The nextday half the gulkhand and almost a whole

loaf of Italian bread was gone.

As of today almost all the gulkhand is goneand I made small tea sandwiches to present

my home made gulkhand to all of you.

This is one of the best things I have tasted

and I wish I had made more. Thank you

Anita for introducing me to this elegant

preperation.

Layering the petals:

Layering with sugar

I didnt do exactmeasurements. For3 roses, I used a

tablespoon ofsugar.

Layer rose petalsand sugar till all

the petals are done.

I poured honey on the top layer.

I used regular sugar for this batch. But theresults were spectacular. Next time, I am

using honey.


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Gulkand

A classical

Ayurvedic

coolant tonic

One of thewidely

consumed

traditionalAyurvedic coolant

Primarily contains fresh rose petals,a natural heat buster

Provides valuable protection in hotclimatic condition, sun stroke

Best to calm hyperaciditysymptoms

Amrut Gulkand contains carefullyselected fresh Rose petals, of a

particular medicinally effective rosespecies which grows in middle of

year for few months only. It is prepared under natural sun heat that

imparts its taste and efficacy. Noartificial heating is applied to

preserve its maximum potency. This

Gulkand again fortified with realsilver bhasm and corel powder thatgreatly enhance its antacid action. As

a coolant and mild laxative itneutralizes excessive body heat and

provides relief in bleeding piles. Indication: Hyperacidity, heart burn, belching,

piles, burning sensation in body parts

like eyes, palms, foot soles, stomach. Direction for use: 1 to 2 tablespoons (10 to 20 g) every

morning at breakfast and before

sleep at night with milk or asdirected by physician.

Composition: Fresh rose petals (Rosa centifolia),

Ela (Elettarial cardamomum),

Raupya bhasm, Godanti bhasm,

Praval pisti, Sharkara (Sugar).

Ggulkand:Gulkand has been traditionally used as a cooling tonic to combat fatigue, lethary, mucular...

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