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–+ servings

Gulkand (Rose Petal Preserve)

Learn how to make Gulkand - a fruity and sweet Indian rose petal preserve using just 4 simple ingredients. Make it in a batch and store it for weeks.
5 from 4 votes
Enozia Vakil
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Condiments
Cuisine Indian
Servings 6 servings
Calories 157 kcal

Ingredients
  

  • 2 cups rose petals
  • 1 cup sugar
  • ½ teaspoon cardamom
  • 1 teaspoon fennel seeds

Instructions
 

  • Start by separating the rose petals from the flower. Wash them thoroughly.
  • Pat them dry.
  • Transfer them to a saucepan along with the other ingredients and cook it on low heat for 5 to 7 minutes, stirring continuously.
  • Once the sugar starts to melt and the color of the mixture starts to turn lighter, take it off heat and allow it to cool down.
  • Mix well again while it is still warm, transfer it to a container and serve.

Notes

  • I would recommend using wild rose petals for this recipe. Avoid using roses that you would get at a florist, as they’re usually treated with chemicals to keep them fresh for a longer time, and they end up making the Gulkand chewy. 
  • Your homemade Gulkand can be stored for up to 2 months at room temperature. 
  • All you’ll need to do is make sure you transfer it to a clean glass container or bottle and use a clean spoon to portion it out. 
  • Make sure you store it in a cool and dark place, away from sunlight.
  • Want to transform this into a nice rose petal jam? You’ll need about 25g of pectin when you’re using around 2 cups of rose petals. 

Nutrition

Calories: 157kcalCarbohydrates: 38gProtein: 0.4gFat: 1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.04gSodium: 1mgPotassium: 8mgFiber: 0.2gSugar: 33gVitamin A: 0.5IUVitamin C: 0.1mgCalcium: 5mgIron: 0.1mg
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