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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== | ||
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{{india-cuisine-stub}} | {{india-cuisine-stub}} | ||
{{pakistan-cuisine-stub}} | {{pakistan-cuisine-stub}} | ||