Gulkand

Cook along · 17 steps

Method

1. 1

   Take 400g desi roses. Separate the petals - do not use the middle part and stalk. Only use local roses, not Chinese roses used for decoration.

2. 2

   The weight of petals alone is about 300g.

3. 3

   Wash the petals 3-4 times in clean water to remove insects and stalks.

4. 4

   Strain through a sieve and spread on a clean cotton cloth.

5. 5

   Dry under a fan for 3-4 hours - do not dry in sunlight. There should be no water on petals.

6. 6

   Take 400g sugar candy (mishri). Crush in a mortar to small pieces (do not put big pieces in mixer as blade may get damaged).

   

7. 7

   Grind to a fine powder in mixer. Keep aside.

8. 8

   After 3-4 hours, when petals are dry, crush them in a mortar. Do not use mixer as natural flavor goes away.

9. 9

   In a deep pan, make layers: first sugar candy, then crushed rose petals, then sugar candy again.

10. 10

    Continue layering. The first and last layer should be sugar candy. Do not make sugar candy layer too thick.

11. 11

    Press well. Cover with a clean cotton cloth and tie with a rope.

12. 12

    Keep at home for 1 day. After 1 day, a white layer will form. Mix well and press again. Cover and tie.

    

13. 13

    Keep in sunlight for 6-7 days. Bring inside in the evening each day.

14. 14

    Each morning, mix once, tie, and keep back in sunlight. Do this for 6-7 days.

15. 15

    If there is less sunlight in your area, keep for 2-3 more days.

16. 16

    The 100% natural Gulkand is ready. Store in a glass jar - can be used for many years.

17. 17

    Place Tulsi leaves and offer to Thakurji. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare