Gulkand is preserved rose petals in sugar. which gradualy matures under sunlight over a period of 1 or 2 months depending on the season. The sugar melts into the rose gradualy creating a sticky, dark brown sweet, aromatic and slightly bitter substance. Which is used in sweets, biriyanis, paans to impart a sweet rosy flavour. The maturation process depends on the weather.
Gulkand
Indian Style fermented rose jam.
Ingredients
- 60 grams dry rose petal
- 6 green cardomomn seeds only
- 250-300 gram brown sugar
Instructions
- Grind the rose petals and green cardomon into a fine powder.
- Mix in the brown sugar. Put in a sterilized, transparent, dry jar.
- Pack it tightly, avoiding airgaps. Close the lid. Keep it in sunlight for 60 days.
Notes
- End product should be sticky.
- caramel colored.
- slightly bitter and sweet