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'''Gulkand''' (also written '''gulqand''' or '''gulkhand''' | '''Gulkand''' (also written '''gulqand''' or '''gulkhand''') is a sweet preserve of [[rose]] [[petal]]s believed to come from Indo-Persia. The name is a Persian and Arabic word which breaks down to ''gul'' (rose) and ''kand'' (sugar or 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 == | ||
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Revision as of 02:48, 2 June 2021
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| 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 Indo-Persia. The name is a Persian and Arabic word which breaks down to gul (rose) and kand (sugar or sweet).[1][2]
Preparation
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.
Uses in holistic medicine
Gulkand is used in the Unani system of medicine as a cooling tonic.[4]
References
- ↑ 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.
- ↑ 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.
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