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Literally speaking gulkand is a jam made of rose petals. How often have we seen young people expressing their love to their significant other by offering him or her a rose? In fact in many colleges now-a-days, ‘Rose day’ is celebrated. But has any one of us ever wondered as to why only the rose is given so much of importance and not any other flower? It is because of the fact that rose is the flower which helps tackle health problems of youth. Rose is known as ‘taruni’ in Sanskrit which means ‘young girl’. This is predominantly due to the fact that preparations made from rose plant help relieve women of the problems they may encounter in their reproductive ages. It also helps increase virility of men. It is fragrant and is available in various attractive shades. Although various varieties of roses are available now, the most commonly used and the preferred one is known by the botanical name Rosa centifolia.
The flowers of the rose plant are used for medicinal purposes. There are various formulations that can be made from the flowers such as face pack, gulab ark or rose water and the commonest and the most delicious one is gulkand. Gulkand can be made in following manner:
Ingredients required: Rose petals, sugar, silver foil, fine paste of pearls or corals (mukta pishti or praval pishti) *, cardamom seeds.
Procedure: First wash the rose petals thoroughly and pat them dry to remove excess water. Place these cleaned rose petals and equal quantity of sugar in an airtight, wide mouthed glass jar. Place this jar in bright sunlight for 6-7 hours daily for 3-4 weeks. The contents of the jar should be stirred on every alternate day with a wooden spatula. It may take more or less then mentioned time depending on the season, place etc. It may take less time in summer and more in monsoon or winter. Other ingredients are to be mixed in 1/8th proportion of the weight of the rose petals. These are to be added only after the base is formed i.e. towards the end of 3rd-4th week. The jar should not be placed under the sun once the other ingredients are added as this will reduce the efficacy of the product.
The quantity of sugar can be altered depending on one’s liking. However if you are using refined sugar it is best to keep its quantity low.
Properties of gulkand:
As mentioned earlier rose is useful in treating problems of youth and early middle age. This is that period in a person’s life where the pitta dosha dominates the other doshas. Rose is refrigerant in nature and thus helps to reduce the excess pitta in one’s body. The benefits of consuming gulkand on a regular basis are listed below.
- It reduces hyperacidity 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.
* Available in ayurvedic stores.
- 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 up take 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. Silver 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 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.
A few recipes made using gulkand (courtesy fun and food recipes).
Gulkand Shake
Ingredients: 6 Tablespoon Gulkand, 5 Glasses Milk, 16 Teaspoon Sugar, 6 Teaspoon Creams, 1 Tablespoon Almonds (Chopped), ½ Teaspoon Black Pepper (Powdered) Fresh Rose Petals
Method:
- Mix Gulkand, milk, pepper and sugar. Churn in a mixer and strain it.
- Beat the cream till it thickens.
- Pour the prepared shake in glasses. Garnish with little cream, rose petals and almonds. Serve chilled.
Khoya Gulkand Barfi
Ingredients: 1/2 kg soft khoya or mawa, 2 cups powdered sugar, 3 tbsp ghee (clarified butter), 1/2 tsp cardamom powder, 1 tsp cardamom powder, 2 tbsp gulkand (a mixture with rose extract) (available in Indian stores), 6-8 almonds - slivered, Small silver lining (varakh) for decoration (optional)
Method:
Place a heavy pan on low flame and put gulkand into it. You can even add 4-5 fresh red-rose petals to it. Stir gently for a while and when you see soft lumps form, remove from the flame and leave it aside to cool.
Now mash the khoya with your hand. Apply some ghee to grease your palms and mash the khoya well so it becomes soft and smooth. Add powdered sugar and mix it well. Put the mixture in a large non-stick pan, add 2 tbsp ghee and heat it on high flame for 2-3 minutes. Now heat it on low flame, stirring continuously. Once you see it take a light-brown color and the ghee starts separating at the edges of the pan, remove from flame. The sugar will leave water, so the mava consistency should be thick yet granular and soft. If you think it is too dry, add 2 more tbsp ghee to it.
Now add cardamom powder and mix well. Take a small portion of the mixture, around 1/4th, in another pan, add the gulkand to it and stir to make a red-colored mawa mixture. Now keep the 2 mixtures separate and allow it to cool till you can manage it with your hands without scalding your skin.
Take half of the white mixture and spread it on a greased plate with edges. Then spread the red gulkand mixture on top of it, and put a third layer of the white mixture right on the top. Garnish with slivered almonds or pistachios and silver varakh. Once the mithai sets a little, make small bite-sized squares using a blunt knife, and then set it into the refrigerator for about 10 mins. Remove from the fridge, cut the squares and remove them from the plate and store them in an air-tight container. So go ahead and relish this gift of nature and spread love.
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