Friday, October 4, 2019
Friday, March 9, 2018
Particular rose, ( light pink) petals are dipped in jaggery or sugar and the rose scent is absorbed by jaggery/sugar and the petals starts to melt with jaggery. This syrup is known as Gulkand.
We are very lucky to have these pink rose plants in our home garden. ( Rose Plants are in the pot). We had been to one of our relation's house to see their terrace garden. They had beautiful flowers. They get the plants from a nursery which is very close to their house. We too thought of visiting the nursery and insisted our relatives to show the nursery. After seeing so many healthy plants we wanted to buy some flower plants Thats how we purchased these rose plants from that particular nursery.
The plants that we bought were so healthy and they still flower daily. The rose plants started to flowered and they are spreading the aromatic flavour around them.
Seeing these flowers I got this particular idea to prepare Gulkand. I got some organic jaggery remaining in my kitchen. I used this jaggey ( Joni bella).
One has to wash the flowers nicely and check out for the worms before washing. Let it dry completely. ( The whole moisture should be evaporated ).
Let us see some benefits of having Gulkand in our diet.
Gul Means Rose Kand means sweet.
Gulkand is nothing but rose petals jam, a sweet preserve of rose petals. It is good for acitdity, gastritis, skin care, indigestion, ulcer and nosebleed, stress etc. Gulkand helps to reduce the excess heat in the body. It is good for people who suffer from itching, boils, blisters, Wrinkles and acne. It is a natural anti - aging treatment. Gulkand is rich in antioxidants, energy booster. Taking gulkand regularly helps to reduce severe ulcers, constipation and heart burning. Use of gulkand in summer helps in preventing sun strokes, nostril bleeding and dizziness. Gulkand is good for excessive bleeding during menstruation. It also helps in providing glucose to our body and keeps us energetic. It prevents anemia. Gulkand is one of the health tonic and it keeps our metabolism healthy and fit. It helps in reducing acidity and a very good blood purifier.
Gulkand can be given to children every day. It provides energy and minerals.
People who are diabetic do not consume this Gulkand every day.
Gulkand can be used while preparing sweets. It adds aroma (rose essence) and taste to the dish.
I have used this home made Gulkand to prepare Ragi Huri Hittu and Oats and Nuts Laddu.
They turned out to be a greater hit. I have distributed Oats - Nuts - Gulkand Laddu to some of our friends and relatives.
Let us see the recipe Now :
Ingredients :Pink rose petals : 5 to 6 Rose flowers
Jaggery : 2 to 3 Tablespoons
Method :1. Wash and separate rose petals and check . Put it on a plate or tray. Let all the moister disappear
from the flowers.
2. Now take a glass bottle and fill a teaspoon of jaggery and fill handful of rose petals.
3. Add little jaggery and then add some more rose petals. ( It should be done 2 or 3 times.
4. Take a bigger spoon and mix jaggery and rose petals slowly.
5. Cover the bottle with its lid and keep it in a corner or in the sunlight for 3 to 4 hours everyday. At least 2 to 3 hours a day till the petals turn soft. Mix it every day with a clean and dry spoon.
6. You can place it in fridge. Use it only after 8 to 10 days. Or keep it out in the sun light for 3 to 4 days. And then you can use it. Use a clean dry spoon.
7. Rose Gulkand is ready to use and you can use it for sweets or you can also give this gulkand to people who are very weak, kids and elderly. It helps in boosting energy.
Note :You should go on adding rospe petals and jaggery ( in small quantity.
Time : Adjust your time to prepare home made gulkand.
Recipe for Oats - Nuts - Gukand Unde / Laddu / Laadu
Oats Laddu :Dry roast 5 to 6 glasses of oats on low flame slowly until the raw smell goes off. Let it cool.
Dry grind it. Dry grind one full copra /kobbari. (Medium size).
Dry grind a cup of almonds and keep it aside.
Dry grind or cut figs, cashews, apricots, walnuts into small pieces.
Add a handful of raisins.
Keep a pan and add 1 cup of grated jaggery. Add 1/4 cup of water and let it melt and starts to boil.
Sieve this jaggery water with a tea siever. (Filter it ). Keep the clean jaggery water on the flame.
Let it boil and turn 1 string consistency. Add dry ground oats, almonds coconut, and cut/dry grind figs, cashews, walnuts and a handful of raisins. Mix it well nicely. Stir for another 2 to 3 minutes.
Add 1/2 Cup of ghee. (or little less ), a tablespoon of gulkand and stir again, mix it well. Put off the fire.
Now mix the sweet mixture again and take a handful of mixture. Prepare laddu and arrange in a tray.
Keep them in a glass jar /bottle or air tight boxes once they are cool.
These Laddus were distributed to our friends.
Shelf stay : 1 Week . (If dry coconut /copra is used).
2 to 3 Days. ( If fresh coconut is used).
Time 30 Minutes.
Huri Hittu Unde :
Put all the above ingredients in a big bowl, add grated coconut, 2 to 3 tablespoons of jaggery powder, 1 to 2 tablespoons of gulkand and 1 tablespoon of ghee. Mix all the ingredients nicely and prepare healthy Ragi Huri Hittina Unde. (Finger millet Laddu/Laadu/Unde).
Time : 10 to 15 minutes
Serves : As you wish. (15 to 18 Laddus can be prepared.
You can add this Gulkand to so many Sweets and give a teaspoon of Gulkand to children every day that helps them to build strong bones and provide them energy.
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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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