Gulkand

Gulkand
Alternative names	Rose petal jam
Region or state	Indian Subcontinent
Serving temperature	Room temperature
Main ingredients	Rose petals, sugar
	Cookbook: Gulkand; Media: Gulkand;

Gulkand (also written gulqand or gulkhand) is a sweet preserve of rose petals believed to come from Indo-Persia. The name is a Persian and Arabic word which breaks down to gul (rose) and kand (sugar or sweet).[1][2]

Preparation

Traditionally, gulkand has been prepared with Damask roses.[3][4] Other common types of roses used include China rose, French rose, and Cabbage rose.[4] It is prepared using special pink rose petals and is mixed with sugar.

Rose petals being prepared for gulkand

Uses in holistic medicine

Gulkand is used in the Unani system of medicine as a cooling tonic. Some of its benefits under the Unani system include fighting fatigue and lethargy, enhancing memory, and purifying the blood.[5] The National Institute of Ayurvedic Medicine also provides a list of benefits from consuming gulkand. These include fighting hyperacidity and dysmenorrhea.[6]

References

Nadaf, Nilofar; Patil, Renuka; Zanzurne, Chaitanya (2012). "Effect of addition of gulkand and rose petal powder on chemical composition and organoleptic properties of Shrikhand". Recent Research in Science and Technology. 4: 52–55.
"Gulkand, the Sweet Rose Preserve That's Also an Incredible Summer Coolant". NDTV Food. Retrieved 30 October 2020.
Jat, Rajkumar; Mahawer; Bairwa; Meena; Pilania; Singh (2018). "Sensory evaluation and microbial analysis of rose petal jam" (PDF). Journal of Pharmacognosy and Phytochemistry. 7: 617–620.
Ravsaheb, Mhetre Suhas (2019). "Preparation of gulkand flavored milk". Vasantrao Naik Marathwada Krishi Vidyapeeth.
Parveen, Rabea; Zahiruddin, Sultan (2020). "Chromatographic Profiling of Rose Petals in Unani Formulations (Gulkand, Arq-e-Gulab, and Rose Sharbat) Using HPTLC and GC–MS". Journal of AOAC International. 103 (3): 684–691. doi:10.5740/jaoacint.19-0289. PMID 31561756.
Sindhura (28 April 2013). "PRELIMINARY PHYTOCHEMICAL SCREENING AND IN-VITRO ANTIOXIDANT ACTIVITY OF GULKAND". International Research Journal of Pharmaceutical and Applied Sciences. 3: 186–189 – via Research Gate.

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[1] Nadaf, Nilofar; Patil, Renuka; Zanzurne, Chaitanya (2012). "Effect of addition of gulkand and rose petal powder on chemical composition and organoleptic properties of Shrikhand". Recent Research in Science and Technology. 4: 52–55.

[2] "Gulkand, the Sweet Rose Preserve That's Also an Incredible Summer Coolant". NDTV Food. Retrieved 30 October 2020.

[3] Jat, Rajkumar; Mahawer; Bairwa; Meena; Pilania; Singh (2018). "Sensory evaluation and microbial analysis of rose petal jam" (PDF). Journal of Pharmacognosy and Phytochemistry. 7: 617–620.

[:0-4] Ravsaheb, Mhetre Suhas (2019). "Preparation of gulkand flavored milk". Vasantrao Naik Marathwada Krishi Vidyapeeth.

[5] Parveen, Rabea; Zahiruddin, Sultan (2020). "Chromatographic Profiling of Rose Petals in Unani Formulations (Gulkand, Arq-e-Gulab, and Rose Sharbat) Using HPTLC and GC–MS". Journal of AOAC International. 103 (3): 684–691. doi:10.5740/jaoacint.19-0289. PMID 31561756.

[6] Sindhura (28 April 2013). "PRELIMINARY PHYTOCHEMICAL SCREENING AND IN-VITRO ANTIOXIDANT ACTIVITY OF GULKAND". International Research Journal of Pharmaceutical and Applied Sciences. 3: 186–189 – via Research Gate.