Gulkand Recipe | Easy Homemade Recipe, Sweet Rose Preserve

Gulkand Recipe | Fragrant and delicious Gulkand made from rose petals and sugar is a favourite dish in Indian cuisine. Known for its cooling properties and delicious flavour, Gulkand has been a favourite ingredient in traditional recipes for centuries.

Making Gulkand at home is a rewarding experience that ensures freshness and quality. Let’s find out how you can make this floral treasure in your kitchen.

Gulkand Recipe Ingredients

To make homemade Gulkand, you will need two cups of fresh rose petals, preferably from a fragrant variety like the Damask rose. One cup of granulated sugar is required to preserve the petals and add sweetness. You can use optional add-ons like a teaspoon of cardamom powder or a few saffron strands to enhance the flavour. These simple ingredients combine to make a great dish.

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Kitchen Tools

Take a mixing bowl to combine the ingredients, a sterilised glass jar with a tight-fitting lid to sun-dry the mixture, and a clean spoon for stirring. You will also need a sharp knife or scissors to finely chop the rose petals. If using saffron or cardamom, a mortar and pestle can be used to grind these spices.

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Gulkand Recipe (Step-By-Step Instructions)

First, wash the rose petals thoroughly in cold water to remove any impurities or insects. After cleaning, dry them completely with a clean kitchen towel, as moisture may cause them to spoil during the preparation process.
Once dried, use scissors or a sharp knife to chop the petals into small pieces. This step ensures that the petals mix well with the sugar, enhancing the flavour and texture of the Gulkand.
Next, take a sterilised glass jar and start layering the ingredients in it. Start by adding a layer of chopped rose petals at the bottom of the jar, making sure it is spread evenly.
On top of this, sprinkle a layer of granulated sugar, covering the petals completely. Keep alternating layers of rose petals and sugar until all the ingredients are used, then place a layer of sugar on top.
If you are using cardamom powder or saffron, sprinkle them on the last layer of sugar for a fragrant touch. Use a spoon to gently press the mixture to compact the layers a little.
Once the layering is complete, close the jar tightly and place it in a sunny spot. Let the jar sit in the sun for about 7 to 10 days. During this time, the sugar will slowly dissolve and combine with the rose petals to form a thick, syrupy preserve.
Gently stir the mixture using a clean spoon every couple of days to ensure fermentation and no sticking.
As the days go by, you will notice the gulkand developing its characteristic texture and aroma.
Once it is ready, store it in a cool, dry place and enjoy its versatile taste in desserts, milkshakes, or on its own.

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