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'''Gulkand''' (also written '''gulqand''' or '''gulkhand''') is a sweet preserve of [[rose]] [[petal]]s believed to come from | '''Gulkand''' (also written '''gulqand''' or '''gulkhand''') is a sweet preserve of [[rose]] [[petal]]s believed to come from India. The term is derived from Persian; ''gul'' (rose) and ''qand'' (sugar/sweet).<ref>{{Cite journal | last1=Nadaf | first1=Nilofar | last2=Patil | first2=Renuka | last3=Zanzurne | first3=Chaitanya | date=2012 | title=Effect of addition of gulkand and rose petal powder on chemical composition and organoleptic properties of Shrikhand | journal=Recent Research in Science and Technology|volume=4 | pages=52–55 }}</ref><ref>{{Cite web | title=Gulkand, the Sweet Rose Preserve That's Also an Incredible Summer Coolant | url=https://food.ndtv.com/food-drinks/gulkand-the-sweet-rose-preserve-thats-also-an-incredible-summer-coolant-1711482 | access-date=2020-10-30 | website=NDTV Food }}</ref> | ||
== Preparation == | == Preparation == | ||
Traditionally, gulkand has been prepared with [[Rosa × damascena|Damask roses]].<ref name=":0" /> Other common types of roses used include [[Rosa chinensis|China rose]], [[Rosa gallica|French rose]], and [[Rosa × centifolia|Cabbage rose]].<ref name=":0">{{Cite journal | last=Ravsaheb | first=Mhetre Suhas | date=2019 | title=Preparation of gulkand flavored milk | url=https://krishikosh.egranth.ac.in/displaybitstream?handle=1/5810129917 | journal=Vasantrao Naik Marathwada Krishi Vidyapeeth }}</ref> It is prepared using special pink rose petals and is mixed with sugar. | Traditionally, gulkand has been prepared with [[Rosa × damascena|Damask roses]].<ref name=":0" /> Other common types of roses used include [[Rosa chinensis|China rose]], [[Rosa gallica|French rose]], and [[Rosa × centifolia|Cabbage rose]].<ref name=":0">{{Cite journal | last=Ravsaheb | first=Mhetre Suhas | date=2019 | title=Preparation of gulkand flavored milk | url=https://krishikosh.egranth.ac.in/displaybitstream?handle=1/5810129917 | journal=Vasantrao Naik Marathwada Krishi Vidyapeeth }}</ref> 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.<ref>{{Cite book|last=Singh|first=Prerna|title=The Everything Indian Slow Cooker Cookbook|publisher=Adams Media|year=2012|isbn=9781440541698}}</ref> | ||
[[File:Rosepetals.jpg|thumb|center|250px|Rose petals being prepared for gulkand]] | [[File:Rosepetals.jpg|thumb|center|250px|Rose petals being prepared for gulkand]] | ||
== Uses in holistic medicine == | == Uses in holistic medicine == | ||
Gulkand is used in the [[Unani medicine|Unani]] system of medicine as a cooling tonic.<ref>{{Cite journal|last1=Parveen|first1=Rabea|last2=Zahiruddin|first2=Sultan|date=2020|title=Chromatographic Profiling of Rose Petals in Unani Formulations (Gulkand, Arq-e-Gulab, and Rose Sharbat) Using HPTLC and GC–MS|journal=Journal of AOAC International|volume=103|issue=3|pages=684–691|doi=10.5740/jaoacint.19-0289|pmid=31561756}}</ref> | Gulkand is used in the [[Unani medicine|Unani]] system of medicine as a cooling tonic.<ref>{{Cite journal|last1=Parveen|first1=Rabea|last2=Zahiruddin|first2=Sultan|date=2020|title=Chromatographic Profiling of Rose Petals in Unani Formulations (Gulkand, Arq-e-Gulab, and Rose Sharbat) Using HPTLC and GC–MS|journal=Journal of AOAC International|volume=103|issue=3|pages=684–691|doi=10.5740/jaoacint.19-0289|pmid=31561756}}</ref> It is also used in Ayurvedic and Persian medicine to help with bodily imbalances.<ref>{{Cite book|last=Davidson|first=John|title=The Magic of Roses For Cooking and Beauty|publisher=JD-Biz Corp Publishing|year=2013|isbn=9781311602237}}</ref> | ||
==References== | ==References== | ||
Latest revision as of 20:17, 26 May 2022
 | |
| Alternative names | Rose petal jam |
|---|---|
| Region or state | Indian subcontinent |
| Serving temperature | Room temperature |
| Main ingredients | Rose petals, sugar |
Gulkand (also written gulqand or gulkhand) is a sweet preserve of rose petals believed to come from India. The term is derived from Persian; gul (rose) and qand (sugar/sweet).[1][2]
Preparation[edit | edit source]
Traditionally, gulkand has been prepared with Damask roses.[3] Other common types of roses used include China rose, French rose, and Cabbage rose.[3] 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.[4]
Uses in holistic medicine[edit | edit source]
Gulkand is used in the Unani system of medicine as a cooling tonic.[5] It is also used in Ayurvedic and Persian medicine to help with bodily imbalances.[6]
References[edit | edit source]
- ↑ 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.
- ↑ "Gulkand, the Sweet Rose Preserve That's Also an Incredible Summer Coolant". NDTV Food. Retrieved 30 October 2020.
- ↑ 3.0 3.1 Ravsaheb, Mhetre Suhas (2019). "Preparation of gulkand flavored milk". Vasantrao Naik Marathwada Krishi Vidyapeeth.
- ↑ Singh, Prerna (2012). The Everything Indian Slow Cooker Cookbook. Adams Media. ISBN 9781440541698.
- ↑ 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. doi:10.5740/jaoacint.19-0289. PMID 31561756.
- ↑ Davidson, John (2013). The Magic of Roses For Cooking and Beauty. JD-Biz Corp Publishing. ISBN 9781311602237.
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