Original Gulkand Recipe

To make Gulkand from fresh rose petals, you'll need 300 g of washed and dried Desi or Damask rose petals, 300 g of ground Desi khand or Dhaage wali Mishri, along with 1 tbsp each of green cardamom powder, saunf powder, and lemon juice. Mix all the ingredients in a bowl, rub them together to combine well, and then transfer the mixture to an earthen or glass jar. Cover the jar and place it in sunlight for at least a week to allow the flavors to meld.

Yes, you can substitute Desi khand with other types of sugar, such as regular granulated sugar or jaggery, but keep in mind that the flavor and texture may vary. If you prefer a healthier option, consider using coconut sugar or agave syrup, but adjust the quantity to taste as these sweeteners can differ in sweetness.

Gulkand is known for its numerous health benefits, including improved digestive health, enhanced skin clarity, and cooling properties that can help alleviate heat in the body. It's also rich in antioxidants and can aid in relieving stress and fatigue, making it a delightful addition to your diet.

To store homemade Gulkand, transfer it to a clean, airtight jar and keep it in a cool, dark place. It can last for several months if stored properly. Avoid exposing it to moisture or direct sunlight after the initial sun-curing process to maintain its flavor and quality.

Gulkand can be paired with a variety of dishes to enhance their flavor. It works wonderfully in desserts like ice creams, milkshakes, or yogurt. You can also use it as a sweetener in herbal teas or as a topping for pancakes and waffles. Additionally, it can be incorporated into savory dishes for a unique twist.