Homemade Gulkand / Rose petal jam

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Ayurveda has the concept of Tridosha - Vata, Pitta and Kapha, the vital physical energies that decide the basic nature of an individual. Vata is not gases or joint pain but is the principle responsible for all type of movements in our body. Pitta is not bile, but rather it is the principle of fire, the energy of heating or metabolism. Kapha is not mucus or cough but it is energy that forms the body's structure, principle concerned with growth, adhesion, cohesion etc.  

All people have all three doshas, but one of them is usually primary, one secondary and the third is least prominent. Just as everyone has an individual fingerprint, everyone has their own energy print - a proportion of vata-pitta-kapha that is uniquely his or her own. Health depends on maintaining this proportion in balance. When out of balance, they are the cause of disease. 

These Tridoshas are responsible for the huge variety of individual differences and preferences, and they influence all we are and all we do, from our choices of food to our modes of relating to others. They govern the biological and psychological processes of our body, mind and consciousness. When in balance, they generate qualities such as understanding, compassion and love. When their balance is disturbed by stress, improper diet, environmental conditions they can give rise to negative emotions such as anger, fear and greed.

Summers  hot, bright and sharp, are the season of pitta. We often tend to get irritated by the slightest provocation when its hot, this is nothing but aggravation of Pitta dosha. So the main recommendation for everyone, especially for individuals whose prakruti is primarily pitta, is to keep cool and not allow pitta dosha to become aggravated. 

This recipe of homemade Gulkand is perfect to calm the pitta dosha. Gulkand is a natural coolant that helps you beat the summer heat. Having Gulkand with milk at night helps with peaceful sleep. Mixing it with water and sipping thru the day helps beat acidity and bloating. Starting your day with a teaspoon of gulkand or having it after meals can help curb the crazy  sugar craving we get after a meal. 

This recipe is so easy and simple all you need are desi rose petals and daggewali mishri (rock sugar formed with threads) and lots of sun ! Desi gulab a garden rose variety also called as Rosa Centifolia is known for its heady fragrance and various medicinal properties. While plucking the petals be very careful as these roses have lots of thorns. 


INGREDIENTS

200 grams Desi rose petals

200 grams Mishri / Rock sugar crushed 


STEPS

  • Wash and Dry the rose petals indoors, so that the water is gone but the petals are still soft and fresh.
  • In a dry glass jar first put a layer of Mishri, next layer with some rose petals. Repeat this process of layering till you use the entire petals and mishri.
  • Close the jar with lid and keep it a sunny spot and the sun does all the work and cooking !
  • Bring the jar indoors at sunset and stir the contents together with a dry spoon.
  • Keep repeating this process of sun bathing the gulkand for 7-10 days till the petals and mishri nicely combine together.
  • Store it in airtight container and enjoy !

STEP BY STEP INSTRUCTIONS WITH PICTURES

Assemble all ingredients


Wash and air dry the petals in shade till water is gone yet petals are soft

In a dry glass jar keep layering crushed mishri and then rose petals and repeat process

Close jar and keep in a sunny spot and bring indoors after sunset


Stir it nicely with a dry fork and close lid. Repeat the above process for 7-10 days.

Enjoy !!!


Watch video of this recipe in our YouTube channel My Sattvik Plate



















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