Gulkand

Gulkand
Culinary use Gulkand is commonly used as an ingredient of Paan, a popular dessert and digestive of Pakistan and North India Gulkand peda is a popular and refreshing sweet dish in India You may have gulkand on its own by the spoonfuls or in recipes calling for its unique taste and flavour. Gulkand may be used to make rose flavored teas and drinks. 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, which are collected at their peak. Place the rose petals and sugar in layers in a wide-mouthed airtight 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 jar should be stirred with a wooden stick. The jar 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 cooling properties of the gulkand. Ayurveda assigns cooling properties to gulkand and it's consumption 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 dark spots. Packaged gulkand may also be bought from the market but you would need to check the 'best before date. How to store Store gulkand in an airtight container and keep 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, a reduction 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 mins Makes 4 serving

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Ingredients
15 almonds (badam) , soaked and skin removed 15 pistachios , soaked and skin removed) 2 tbsp melon seeds (charmagaz) 1 tbsp poppy seeds (khus-khus) 1 tbsp fennel seeds (saunf) 1 tsp green cardamom (elaichi) powder 1/4 tsp crushed saffron (kesar) strands a pinch of nutmeg (jaiphal) powder 1 tbsp black peppercorns (kalimirch) corns 3 tbsp readymade dry rose petal (gulkand) 1 1/2 cups boiled and cooled milk 2 cups fresh thick curds (dahi) 2 tbsp honey 2 tbsp kewra water 2 tbsp crushed sugar candy (misri) 15 ice-cubes gulkand for garnishing

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 and blend in a mixer till smooth and frothy. 2. Pour equal quantity of the drink into 4 individual glasses and serve immediately, garnished with rose petals. Handy tip: 1. Gulkand is made by marinating rose petals in 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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Method
1. Soak the melon seeds,poppyseeds,fennel seeds,saffron strands,black pepper corns,skin removed almonds and pistachious in milk for 1 hour. 2. Add the soaked in milk ingredients,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 and serve immediately.

Gulkand Shake ( Protein Rich Recipes )

by Tarla Dalal

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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.

How to proceed
1. Dissolve the cornflour in 1/4 cup of cold milk. Keep aside. 2. Place the rest of the milk in a heavy bottomed pan and bring it to a boil. Add the sugar and simmer for 5 minutes. 3. Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency. 4. Remove from the fire and allow it to cool completely. 5. Add the paan flavouring mixture and cream to the milk. 6. Mix well and pour into a shallow freezer proof dish. 7. Freeze till slushy. Remove and beat with a whisk until smooth and creamy. Add the menthol and mix well. 8. Freeze again until firm for about 4 to 6 hours.

Ingredients
1 ltr full 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 calcutta beetel 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 of menthol

Tips
1. Lucknowi saunf is smaller in size as compared to fennel seeds and more fragrant. It is available at most grocery stores and paan vendors.

Method
For the paan flavouring 1. Wash the paan leaves and grind them into a fine 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.

Paan Ice-Cream
by Tarla Dalal

A digestive dessert. All the goodness of icecream 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.

Ingredients
1 ltr full fat milk 1 1/2 cups sugar 1/4 cup cornflour 1 1/2 cups (300 grams) fresh cream For the paan flavouring 4 calcutta beetel 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 of menthol

while stirring continuously, till it is of a coating consistency. 5. Remove from the fire and allow it to cool completely. 6. Add the paan flavouring mixture and cream to 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 as compared to fennel seeds and more fragrant. 2. It is available at most grocery stores and paan 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.

Method
1. Wash the paan leaves and grind them into a fine paste along with the lemon juice in a blender. Sieve through a strainer and keep the juice aside. 2. 3. Deseed and finely chop the kharek. Mix together the paan juice, kharek, saunf, cardamom powder and gulkand in a bowl. Keep aside.

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.

How to proceed
1. Dissolve the cornflour in cup of cold milk. Keep aside. 2. Place the rest of the milk in a heavy bottomed pan and bring it to a boil. 3. Add the sugar and simmer for 5 minutes. 4. Add the dissolved cornflour and simmer for another 5 minutes

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Ingredients
1 recipe of Pista Barfi To be mixed into a filling 1 tbsp powdered sugar 1 tbsp blanched, peled and chopped pistachios 2 tbsp almonds (badam), blanched, peeled and chopped 2 tbsp gulkand 1 tbsp poppy seeds (khus-khus) 1/4 tsp cardamom (elaichi) powder a few saffron (kesar) strands For the garnish 3 edible silver leaf (vark)

Beetroot rabdi, a pink coloured, beetroot and rose flavoured dessert. Preparation Time: 15 mins Cooking Time: 15 mins Makes 2 to 3 servings

Ingredients
1 cup boiled 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 in a bowl and keep side. 2. Heat the ghee in a pan add the raisins and cashewnuts and fry for a minute on a slow flame. 3. Add the beetroot puree and cook for 10 minutes on a slow flame. 4. Remove from the flame, add the condensed milk and mix well. 5. Add the rose essence, mix well and divide the rabdi into equal portions and pour it into a dessert cups. 6. Top it with a dollop of gulkand and keep in a refrigerator for 30 minutes. 7. Serve chilled. Note 1. If you need still thick consistency, milk powder + powdered sugar may be added.

Method
1. Make the pista barfi as specified in the recipe. 2. Roll out this dough in between 2 sheets of plastic 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 till required. 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 bringing the opposite ends together. 7. Cover the pista cone completely with the silver leaf. 8. Repeat for the remaining filling and pista barfi squares to make 7 more paans.

Beetroot Rabdi by Amarendra Mulye

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Gulkand Thandai Smoothie.

by MOONBEAMS A luscious,fragrant and a refreshing smoothie. Preparation Time: 1 hrs Cooking Time: 10 mins Makes 4 serving

curds,honey,Misri,gulkand,kewra water and icecubes in a smoothie maker and blend till smooth. 3. Pour into glass,garnish with gulkand and serve immediately.

Narial ki Shikanji
by Foodie#429002 Tasty and an energetic drink which is easy to make.

Ingredients
15 almonds (badam) , soaked and skin removed 15 pistachios , soaked and skin removed) 2 tbsp melon seeds (charmagaz) 1 tbsp poppy seeds (khus-khus) 1 tbsp fennel seeds (saunf) 1 tsp green cardamom (elaichi) powder 1/4 tsp crushed saffron (kesar) strands strands a pinch of nutmeg (jaiphal) powder 1 tbsp black peppercorns (kalimirch) corns 3 tbsp readymade dry rose petal (gulkand) 1 1/2 cups boiled and cooled milk 2 cups fresh thick curds (dahi)
2 tbsp honey 2 tbsp kewra water 2 tbsp crushed sugar candy (misri) 15 ice-cubes gulkand for garnishing

Preparation Time: 15 mins Cooking Time: 5 mins Makes 4 servings

Ingredients
2 cups coconut milk 300 ml soda or lemon squash 2 lemon 2 tbsp honey 2 tbsp powdered sugar 2 tbsp mint juice 1 tbsp gulkand a mint sprig and lemon slice for garnishing

Method
1. Combine all the ingredients, and blend in a mixer till smooth. 2. Serve chilled garnished with mint and lemon slice, served in a coconut shell.

Method
1. Soak the melon seeds,poppyseeds,fennel seeds,saffron strands,black pepper corns,skin removed almonds and pistachious in milk for 1 hour. 2. Add the soaked in milk ingredients,cardamom powder,nutmeg powder,fresh

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 cups plain flour (maida) 200 gms butter 1/2 tsp salt TO BE MIXED INTO A FILLING 4 tbsp powdered sugar 4 tbsp powdered pistachios 8 tbsp powdered almonds (badam) 8 tbsp gulkand 4 tbsp poppy seeds (khus-khus) 1 tsp cardamom (elaichi) powder a few saffron (kesar) strands Method

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 lengthwise like a swiss roll, sealing edges with water and trimming ends. 7. Brush with milk. mark eight cuts with a knife 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 mins Cooking Time: 50 mins Makes 4 to 5 puran polis

1. Divide flour into 2/3 and 2/3 parts.to 2/3 part 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 butter mixture 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 roll as 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

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 powder 1 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

For the dough

1. Combine the flour and ghee, cream and knead 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 a about 3" to 4 diameter circle. 2. Place a portion of the filling mixture and fold the edges of the dough over the filling. 3. Pinch the edges together to seal the filling in. 4. Flatten the dough and roll again into a 4" to 5 diameter circle. 5. Cook on a tava over a medium flame till golden brown in colour on both sides. 6. Repeat for the remaining dough and filling. 7. Smear with ghee and serve hot.

Method
For the filling 1. Wash and mash the corn kernel, drain any excess water and keep aside. 2. Heat the non-stick pan, add mashed corn kernel and saute for 1 2 minutes to burn excess water part. 3. Add 1 tsp Ghee and 2 tbsp of Sugar, mix properly 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 1 tbsp of Gulkand into this mixture 7. Dissolve the saffron in a little milk by rubbing. 8. Add the cardamom and dry fruit powder, saffron liquid into corn stuffing and mix well. 9. Divided this mixture into 4 5 portions. Now, stuffing is ready and keep aside.

Thandai Smoothie
by Amarendra Mulye A refreshing and healthy Smoothie with the flavour of Thandai which is traditionally prepared during the Holi festival. Preparation Time: 15 mins Cooking Time: 2 mins Makes 4 serving Ingredients 500 ml vanilla ice-cream 1/4 cup almonds (badam)
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1 tbsp melon seeds (charmagaz) 1 tbsp poppy seeds (khus-khus) 1/2 tsp fennel seeds (saunf) 1/4 tsp black peppercorns (kalimirch) powder 1/2 tsp cardamom (elaichi) powder 1 tsp rose water 1/4 cup gulkand or dried rose petals few saffron (kesar) strands strands for garnishing water as required Method 1. Soak almonds, melon seeds, khuskhus, saunf in water overnight 2. Remove the water 3. 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 grinder 6. Finally mix ice-cream with the Thandai paste 7. Blend the mixture till it becomes smooth and fluffy 8. Pour it in broad based glasses 9. Garnish it with saffron strands 10. Serve chilled

doctors, use it combined with other specific herbs for several types of cancer patients undergoing radiation or chemotherapies. We obtain rose petals for Kohinoor Gulkand from Pushkar in Rajasthan. (Pushkar is known to grow the best roses in all over India) Uses of Gulkand :

Gulkand is undoubtedly the most delicious Ayurvedic preparation known to mankind. It is 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 heatrelated conditions. It is good for memory, eyesight, cheerfulness and it is a good blood purifier. It is also naturally rich in calcium and has antioxidant. It can be used yearround by persons of all constitutions, especially Vata and Pitta. Indian Ayurvedic

Gulkand is traditionally used as a cooling tonic to combat fatigue, lethargy, muscular aches, biliousness, itching, and heat-related conditions. Nose-bleeding, hemorrage, vomitting of blood and or bitter-sour pitta, excess menstrual discharge, frequent abortions etc are the indications wherein Gulkand gives excellent cooling. Gulkand gives cool feeling to nerves and commonly used in acidity. In today's world filled with stress and strain at every point, it is a good tonic for central nervous system as well as liver. It reduces constipation and strengthens all elements of the body, as per Charak Sanhita. Gulkand also helps reducing hyperacidity. The heat in the Gastro canal, duodenum is removed by Gulkand. In swelling and ulcer of intestines, 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 sperms or sperms are getting weakened due to 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 indications for Gulkand:

Ingredients: Rose Petal & Sugar

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 and redness. Regulates menstruation and helps 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 the skin.. It can act as natural deodorant when used regularly.

Gulkand

Tuesday, June 30, 2009 Posted by Manisha Pandit It's no secret that I am a lazy gardener. I prefer to let wildflower s and native grasses rule my yard than spend hours tending to specialty flowers and plants. The few plants that I have brought into my yard are drought-resistant. My neighbor cultivates roses. He has blossoms of various colors on the same bush. Me? I love the wild rose, Rosa woodsii. It's a treat to see this wild rose in bloom as it lasts for just a day. If I could, I would have a thicket of wild roses to line my property but wilder things would leap over it, so I have abstained from taking it on. I do have a bush of hardy climbing roses that refuses to die. When it didn't bloom one year, I was rather thrilled because I had other plan(t)s for the coveted spot it is in, but it bounced back the following year and blooms profusely late spring through early summer. If I hadn't been consumed by bed bug bites during late spring last year, I might have noticed my climbing rose bush. This year, I did take notice: the flowers are small
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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 showcases substance & flawlessness in optimum manner possible. The base which makes our collection unique lies in our approach where attention is paid to each and every possible aspect. Kohinoor Gulkand is available in same quality with different packings :

Poly Pouch - Available in pouch of 1 Kg, 800 Gms, 500 Gms and 400 Gms Small Plastic Jar - Available in 800 Gms and 400 Gms Jar. Big Plastic Jar of 4.5 Kg 18 Kg. loose in Tin

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but they do have a pleasant fragrance. That, to my mind, translates into essential oils even though this is no damask rose. I figured that these roses might have at least some of the 300 compounds reported to be found in rose oil. While roses are generally not used in western cuisine, their culinary history can be traced back to Persia. Roses are used as flavoring agents in Middle Eastern as well as Indian cooking. Since I do not have the wherewithal to make rose water or extract rose oil, I decided to do the next best thing: make Gulkand in the sun, now that we have a respite from the incessant rains we have seen this spring. Gulkand is often referred to as rose petal jam but let's please just call it gulkand (Gul-kundh) - gul for rose and kand for sweet. My first task was to deadhead the bush. Once I had that out of the way, I took stock of the number of buds on the bush to make sure that I would have enough petals to justify making gulkand. Just opened blooms are best for gulkand so it's worth the effort to wake up early to pluck the flowers off the bush. Remove the petals gently, discarding petals that may be disfigured, have holes or appear to be eaten by insects. Also, discard the rest of the flower. Inspect closely to make sure there are no insects or other creatures that might inadvertently make it into your gulkand, making it not so vegetarian. Wash the petals several times and lay them out on a wad of paper towels. There is no need to pat them dry as any residual water will simply aid in making the sugar syrup.

In an wide-mouthed jar, make layers of rose petals and sugar, pressing down with a spoon every so often and finishing off with a layer of sugar at the very top. Since my flowers were small, I arrived at the following estimate for a recipe: 3-4 cups of rose petals 3/4 to 1 cup of organic sugar 3 cloves (optional) seeds of 1 cardamom (optional) I like the hint of spices in my gulkand so I added cloves and cardamom. Allow this to cook in the sun for at least two weeks. Open it up every other day, not just to get a whiff of the heady fragrance, but to mix it up, too. This little jar was overflowing when I put the lid on it. It whittled down to just about an inch thick in less than a day. I made two more jars of the same quantity and after a week of being in the sun, I combined them all 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 for consumption - do give this a try. It's great as
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a summer activity for kids, too. Which kid doesn't like ripping petals off flowers? They can also take the responsibility for putting the jar out in the sun and bringing it in every day. Gulkand is supposed to have cooling properties and is best consumed in summer. And, supposedly a host of other benefits for the entire body. My parents sourced the purest and best gulkand for me to help cool my highly myopic eyes and perhaps even deter what genetics had in store for me. I can't say that it worked but I do know that unlike those awful Threptin biscuits that I launched off an 11th floor balcony or that terrible tasting Chyawanprash that followed a trajectory to the ledge under my bedroom window, gulkand made its way safely to my stomach with the spoon being licked clean each time!

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 hear from Shri. Govind Gadiyars Comments on Kitchen Remedies for acidity that Gulkand is a good remedy for Acidity. We are grateful to Shri. Gadiyar for this useful information and hope he will continue to share with us similar information which we can circulate advantageously for the benefit of all. Today, acidity is a world wide problem causing all sorts of uneasiness and trouble in the 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 causing acidity. Stress and anxiety plays as another main factor in causing acidity. Consumption of excess of alcohol also effects 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, and eating hurriedly, skipping breakfast, meals etc also causes acidity. Of all the ayurvedic preparations as a remedy for Acidity, Gulkand is one of the most delicious one, made out of selected
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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

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rose petals with sugar or jaggery added to it.. Some preparations of this irresistible Rosy treat also contain many rejuvenating herbs blended in the right proportion for added health benefits of the users. Gulkand has been traditionally used as a cooling tonic to fight fatigue, lethary, muscular aches, biliousness, itching, and heat-related conditions. It is good for memory and eyesight as well as a good blood purifier. It is also rich in calcium and has antioxidant properties. 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 patients undergoing radiation or chemotherapies to counter the ill effects of these therapies. The National Institute of Ayurvedic Medicine provide a list of the benefits obtained by consuming Gulkand on a regular basis. Many of the benefits cited below are the recommendations of NIAM.

It reduces hyper-acidity due to its cooling 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 and hence may be given to the individuals who have problem of water retention. Helps reduce the pain during menstruation 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 reduces nausea. It helps to prevent acne and foul body odour. It helps heal mouth ulcers if dissolved in water and gargled. It also helps strengthen teeth and gums.. It helps increase virility and hence is described 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 and hence can be given to patients suffering from 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 combat epistaxis (bleeding through the nose) which occurs in some children during warm season. It helps reduce the burning sensation of palms and sole. It helps reduce stress as it has calming effect on the nervous system. If consumed in small amount 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 of allopathic drugs such as antibiotics, anticancer drugs etc.

The above benefits are experienced only if gulkand is consumed in a dose of 10-12 grams a day on a regular basis. The beauty of this formulation is that it is very tasty and versatile. It can be eaten as it is or with a glass of milk. It can be used to make sweet meats, milk shakes or used as a filling for
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cakes and pastries. You will not have to run behind the children 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. Only contradiction for this formulation is that people suffering from diabetes need to avoid it. Also obese people may consume this in reduced quantity. As all know, flowers are the loveliest objects on earth. Amongst them Rose is the Queen. Rose has been used in rituals by all castes and creeds for centuries. It is used as a motif in architecture, in jewelery, pottery and embroidery. Now rose is used as a medicine for acidity and many other illness. A small name but, solving big problems.

Better Breakfasts: Cold Summer Fruit with Indian Rose Conserve

In the spoon: Gulkand, an Indian rose conserve made by layering fragrant petals and sugar in a glass jar and letting it soak up the sun for a few weeks. It is delicious served with sweet and sour fruit such as melon and raspberries. I dont know if youll like this, Julie said a little hesitantly. Its a conserve of roses. You can put just a little on top of the melon and let it melt down. Like it? It was sheer heaven on a steamy morning in Brooklyn. I had just arrived at Julie Sahnis studio for an all day cooking class, when she put a small bowl of icy-cold cantaloupe chunks into my hand. On the counter there was a spoon and a non-descript white plastic container labeled Super Tower Gulkand. Inside was a strange brown sticky substance, the consistency of thick, almost crystallized jam. I tasted it, and suddenly roses filled my mouth. Lately weve been having tropical storms at night, with impressive sheet lightning
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When I found a jar of Pakistani rose petal spread at Patnas on Sunday, I snatched it up, unsure of what I was going to do with it, but knowing that it would be involved in this Mogul cake in some way, shape or form. Ashwini kindly told me that the honey and sugarpreserved rose petals are called gulkand, and that she uses it to make phirni. (Zak has not heard of this yetphirni is another name for his favorite dessert in all the world, something he likes even better than barfikheer. Cardamom scented rice pudding. I can only imagine what he would do with rose-scented kheer.)

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and growling thunder. The rain is welcome, but in the morning when I open the door and step outside, its like walking into a warm, vaporous cloud. The idea of chilled melon with rose jam for breakfast seems coolly exotic. Gulkand is a sugary conserve of rose petals from Pakistan and North India. (Wickpedia says that gul means flower in Persian, and qand is sweet in Arabic.) It is made by layering fragrant petals with sugar in a glass jar and letting the mixture rest in the sunsome say for a few days, others for 3 to 4 weeksuntil the sugar melts into the roses and the petals turn brown and sticky. One of the centers of gulkand manufacturing is Ajmer, a city in Rajasthan, not far from Pushkar, where fields of exquisitely fragrant Bourbon Roses are grown on the banks of Lake Anasagar. The city is famed for the elaborate white marble dargah or shrine to Muinuddin Chisti , a 12th century Sufi mystic also known as Benefactor of the Poor. In legend the saint is said to have defeated an evil wizard by turning his weapons burning coalsinto crimson roses, the Sufi symbol of the soul. On a blog which chronicles The Idea of India project, photojournalist Asim Rafiqui writes: The dargah at Ajmer remains the only shrine in India where garlands and handfuls of roses are 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 source of healing for both Hindus and Muslims, a sweet spot, as it were, in an environment of growing sectarian violence. The stunning photographs of the roses on Rafiquis blog were taken by Britt Sloan, a

photographer and student in International Relations at Tufts University. At her own blog, Lal Gulab, you can also read about the remarkable two weeks she spent among the rose sellers of Ajmer. Well, back to breakfast. The gulkand is lovely eaten with cold, ripe cantaloupe. But I was also intrigued by Julies mention of serving 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 and sour summer fruit bowl can be made by combining 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 ripe peaches and nectarines, especially if they are slightly on the tart side. And if you should happen upon ripe apricotsa rare occurrence these dayscut them half, remove the pit and place a spoonful of gulkand in the center.

Pure bliss.
Incidentally, Ayurvedic practitioners believe that gulkand is a cooling substance, good for calming volatile pitta types whose fire burns especially hot during the summer months. Its also said to reduce eye inflammation and redness, heal ulcers of the mouth and strengthen teeth and gums. Even better, the aroma of the rose soothes the brain and heart. But really, on mornings when the temperature starts out near 80 degrees, it doesnt matter you are pitta, vata or any other typeyou just want to get cool.
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This is the way to do it.

Gulkand / Rose Petal Jam

May 18 Posted by Dr.Jigar Gor- An Ayurveda Consultant Doctor Gulkand is a sweet preserve of rose petals from India. Gul means flower in both Persian and Urdu whereas qand means sweet in Arabic. Gulqand is commonly used as an ingredient of Paan, a popular dessert and digestive of India, Pakistan and Bangladesh. Ayurveda said its so many benefits, Though one should take it after Ayurveda doctors advise.But its taken widely as a home made remedies in India. Preparation

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, cut into inch chunks 9 or 10 raspberries or blackberries 2 teaspoons gulkand (see note) 1 teaspoon hot water Method: 1. Combine the fruit in a bowl. 2. Mix the gulkand and hot water in a small dish. The gulkand should be just slightly runny. 3. Spoon over the fruit and enjoy. Note: I bought two jars of Super Tower Gulkand at Patel Brothers in Jackson Heights. It is also available from IndiaPlaza on the web. Posted by SpiceLines on August 5, 2010 6:46 PM | Permalink

Place the rose petals and sugar in layers in a wide-mouthed airtight 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 jar should be stirred with a wooden stick. The jar 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 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 its cooling 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 and hence may be given to the individuals who have problem of water retention. 16

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Helps reduce the pain during menstruation 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 reduces nausea. It helps to prevent acne and foul body odor. It helps heal mouth ulcers if dissolved in water and gargled. It also helps strengthen teeth and gums.. It helps increase virility and hence is described 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 and hence can be given to patients suffering from 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 combat epistaxis (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 calming effect on the nervous system. If consumed in small amount 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 of allopathic drugs such as antibiotics, anticancer drugs etc.

Recommended dose:

1 tsp. in the morning, afternoon and evening, 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 the children 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 with high level of Blood sugar should consume it only after the advice of their personal Vaidya or diabetologists only.

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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 lip beauty 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.

DRY ROSE PETALS

KHIN OOR GULK AND

Dry Rose Petals Packing 15 Kg in polypack/gunny bags

We are the supplier of dried roses and its petals all over India. We are capable of supplying large quantity within few days from the date of order confirmation. We follow very strict quality control norms.

Gulkand is undoubtedl y the most delicious Ayurvedic preparation known to mankind. It is 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 heatrelated conditions. It is good for memory, eyesight, cheerfulness and it is a good blood purifier. It is also naturally rich in calcium and has antioxidant. It can be used yearround by persons of all constitutions, especially Vata and Pitta. Indian Ayurvedic doctors, use it combined with other specific herbs for several types of cancer patients undergoing radiation or chemotherapies.

Uses of Rose Petals : Fresh rose petals steeped in boiling water (to make a tea) have been used to treat the following conditions: - constipation - sinus trouble - eye irritations

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We obtain rose petals for Kohinoor Gulkand from Pushkar in Rajasthan. (Pushkar is known to grow the best roses in all over

Gulkand gives cool feeling to nerves and commonly used in acidity. In today's world filled with stress and strain at every point, it is a good tonic for central nervous system as well as liver. It reduces constipation and strengthens all elements of the body, as per Charak Sanhita. Gulkand also helps reducing hyperacidity. The heat in the Gastro canal, duodenum is removed by Gulkand. In swelling and ulcer of intestines, 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 sperms or sperms are getting weakened due to vaginal acidity, such couples will get benefits due to Gulkand. Gulkand is widely used in Pan, Shakes, Sweets, Ice-cream, Confectionary etc.

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 the skin.. It can act as natural deodorant when used 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 showcases substance & flawlessness in optimum manner possible. The base which makes our collection unique lies in our approach where attention is paid to each and every possible aspect. Kohinoor Gulkand is available in same quality with different packings :

In addition to the uses mentioned above, the following are other traditional indications for Gulkand:

Poly Pouch - Available in pouch of 1 Kg, 800 Gms, 500 Gms and 400 Gms Small Plastic Jar - Available in 800 Gms and 400 Gms Jar. Big Plastic Jar of 4.5 Kg 18 Kg. loose in Tin

Ingredients : Rose Petal & Sugar 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 and redness. Regulates menstruation and helps reduce excessive menstrual bleeding. Strengthens the teeth and gums. Gulkand relieves heat-related imbalances and clears and tones the
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Rosenmarmelade Gulkand, 200 g

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In the year 1978, Mr. Radakrishan Kungwani (Founder & Chairmen) started business in the name of M/s Mahindra Gulkand works and has created a niche for the self in the field with its high quality products & Competitive price. Our main aim is to spread the brand of TULSI GULKAND in global market. Our dream is to reach out to the people with brand of Tulsi Gulkand, to make our presence in global trade. We are pleased to present ourselves as the India's one of the largest Manufacturer and Exporter of various Gulkand products. Our present dynamic management and visionary approach has always helped us reaching newer heights. We are thankful to our founder who worked diligently to establish business Mr. Radakrishan kungwani Mr. Amit Kungwani Mr. Mohit Kungwani

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This Rose Marmalade is specially prepared in India for AMLA Natur. It is still made according to the ancient classical methods. Local workers in the forests of Western Indian pick the wild rose hip leaves and these are mixed with genuine Sharkara. The mixture is placed in large containers and left in the sunshine for many weeks. This produces a heavenly aroma. Because the rose leaves are not cooked they retain most of their valuable ingredients and aroma.

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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 all people. Love is a natural healer. That is one big health benefit! The rose is a beautiful exquisite flower no doubt. It is used in flower arrangements, bouquets, as a part of decorations at weddings and celebrations and it even forms a part of wreaths on coffins. Even just looking at a rose brings pleasure to most people. The beauty and delicate fragrance of the rose has universal appeal. This lovely flower has many other uses other than being decorative or an instrument of love and romance.

ceremonies. In India guests are welcomed by sprinkling rose water on them.

Rose water is an essential part of many beauty treatments. Rose water is used as an astringent 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 in rose 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 after steaming the face or some other beauty treatment. You can make rose water at home if you wish. Take fresh rose petals and pour just enough water to cover them. Boil or simmer on a low flame for about 45 minutes and allow the decoction to cool. Strain and squeeze out the rose petals and voila, you have your rose water. You can bottle and refrigerate 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 your eyes. Rose water: The petals of the rose flower are used to make Rose-water. Rose water has a lovely fragrance. It is used as a part of many The rose is also used to make perfumes.

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commercially available gulkand

Rooh afza- rose syrup 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 used to garnish sweets such as jelebi , phirni or sweets such as mawa cakes etc. making Gulkand at home Rose essence is used in flavouring beverages. Rooh-afza is commercially available 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 taste and red food color. Chill and serve. You can
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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 food colour. then let it cool. This concentrate can be diluted before serving. You can add rose syrup 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 in the market. Gulkand has many medicial uses as per ayurveda. 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 you can add it to ice-creams, milk shakes and kulfi. Edible Silver foil is also added to gulkand at times, and sometimes gold powder is also added. Gulkand has cooling properties. It is used as a cooling tonic to treat fatigue, and heatrelated conditions. Eating a spoonful of gulkand every day is good for memory, eyesight, cheerfulness and it is a good blood purifier 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 sugar in alternate layers in this jar. Place this jar in direct sunlight for 6 hours per day for about 3 weeks to a month. Every other day, stir the contents with a wooden stick. The sugar will start melting and the rose petals will change

color, and there will be a good blend or rose petals and sugar. Keep the jar indoors when done. Use the homemade gulkand within a month. (Home made preparations may be liable to contamination if the utensils used are not properly sterilized so it is best to get a commercially made preparation of gulkand as 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 has matured 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 problems Good for Memory, Eyesight and Cheerfulness Skin tonic and clears blemishes and Pimples Used as a cooling tonic to combat fatigue, lethargy, muscular aches, biliousness, itching and heat-related conditionsNaturally rich in calcium and has antioxidant activityPersons of all
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constitutions, especially Vata and Pitta, can use it year-roundRemoves problems caused by heat and clears and tones the intestinesA delicious, natural Gulkand is one of the most refreshing summer tonics

I will like to send this recipe for the Event:Festive Food~Raksha Bandhan hosted by Priti- Indian Khana and Purva-Purva's Daawat.

GULKAND KULFI

Gulkhand- A real tasty way to preserve roses. 14 Jun Last year I tried to make rose petal jam and what I made was not jam, more like rose glass candy. The concotion that I made was poured into a glass jar and hours later, it was solidified into a glass like mass and I needed a pickaxe to break into it : ) And for this year I was all ready with a new recipe. Then, Anita came with gulkhand. That was my first real education about gulkhand. Armed with her recipe and rose blooms from our garden, I made my first batch of gulkhand. The gulkhand station

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.

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Anita for introducing me to this elegant preperation. Layering the petals:

Layering with sugar I have to admit that I was pretty skeptical. I like the fragrance of roses, but to eat something that would smell like roses was not an easy concept to digest. After bottling the petals, I forgot about them for the next 2 days. As soon as I remembered I left them in the sun for a day. After a night out and some time in the rain the next day, they were remembered and brought inside. A week later I took a small bite. And then a bigger bite and then a whole spoonful. The next day half the gulkhand and almost a whole loaf of Italian bread was gone. As of today almost all the gulkhand is gone and I made small tea sandwiches to present my home made gulkhand to all of you. I didnt do exact measurements. For 3 roses, I used a tablespoon of sugar. Layer rose petals and sugar till all the petals are done. I poured honey on the top layer. I used regular sugar for this batch. But the results were spectacular. Next time, I am using honey.

This is one of the best things I have tasted and I wish I had made more. Thank you
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Gulkand
A classical Ayurvedic coolant tonic

Raupya bhasm, Godanti bhasm, Praval pisti, Sharkara (Sugar).

One of the widely consumed traditional

Ayurvedic coolant Primarily contains fresh rose petals, a natural heat buster Provides valuable protection in hot climatic condition, sun stroke Best to calm hyperacidity symptoms Amrut Gulkand contains carefully selected fresh Rose petals, of a particular medicinally effective rose species which grows in middle of year for few months only. It is prepared under natural sun heat that imparts its taste and efficacy. No artificial heating is applied to preserve its maximum potency. This Gulkand again fortified with real silver bhasm and corel powder that greatly enhance its antacid action. As a coolant and mild laxative it neutralizes 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 as directed by physician. Composition: Fresh rose petals (Rosa centifolia), Ela (Elettarial cardamomum),
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