| Origin | |
|---|---|
| Place of origin | Pakistan India |
| Region or state | Pakistan North India |
| Dish details | |
| Main ingredient(s) | Rose petals, |
Gulkand, or more correctly Gulqand (Urdu: گلقند, Hindi: गुलक़न्द), is a sweet preserve of rose petals from Pakistan and North India. Gul means flower in both Persian and Urdu whereas qand means sweet in Arabic.
Place the rose petals and sugar in layers in a wide-mouthed airtight glass jar. Place this jar in sunlight for 6 hours per day for around 3 to 4 weeks. On alternate days, the contents of the jar should be stirred with a wooden stick. The jar should be kept indoors once done.
Other ingredients, such as silver foil, Praval Pishti, cardamom seeds, or Muktapishti (powdered pearl) can be added to increase the cooling properties of the gulkand.
Gulqand is an Ayurvedic tonic. The National Institute of Ayurvedic Medicine provides a list of the benefits obtained from eating gulkand.[1] This includes reduction of pitta and heat in the body, a reduction in eye inflammation and redness, strengthening of the teeth and gums, and the treatment of acidity. A complete list of benefits is available on their website.
Gulqand is commonly used as an ingredient of Paan, a popular dessert and digestive of India, Pakistan and Bangladesh.