Gulkandu is made from rose petals and honey.
- From: Vijay Tharma (@ 220.127.116.11)
on: Fri Oct 6 14:16:19 EDT 2000
what is gulkandu? Is it kalurundai? The one that can be used as food and weapon...LOL
PS:weapon, as to throw towards enemy's head, since its as hard as stone! ;-))
- From: Ramki (@ ws55.telsoft.net)
on: Fri Oct 6 15:40:30 EDT 2000
jaybee as far as i know its made of rose petals.
They use only pink roses and not other roses.
This is a very simple recipe to make gulkhand. Make chakkarai paagu and soak the rose petals in them. Keep them aside for 2-3 days. They will soften and will taste very good.
In malleswaram B'lore there used to be a small shop
selling delicious gulkhand. you can see people standing in queue to but them
- From: JayBee (@ bkj-cache81.jaring.my)
on: Fri Oct 6 19:56:25 EDT 2000
People have not noticed the short anecdote that I have already put up, up above.
It is made from honey and rose petals.
But is there a correct procedure for making it?
Soaking the petals in honey is a simple way.
But is there a specific process?
There is a famous book called 'The Lotus Eaters'.
Van Gogh has a master-piece called 'The Potato Eaters'.
Hereafter, we can write about Gulkandhu and name the topic as 'The Rose Eaters'.
- From: Vassan (@ sdn-ar-002nmalbup279.dialsprint.net)
on: Fri Oct 6 23:19:44 EDT 2000
Read this @ http://www.all-veda.com
Our rose petal conserve is prepared with
dozens of Red Roses and all-natural
evaporated cane juice crystals, which
makes the taste more smooth and mellow.
It can add a romantic nuance to the
simplest of treats. or, create dreams of rose
gardens at bedtime by adding a generous
spoonful to warm milk.
Ingredients: Includes Whole Cane Sugar and Ros
- From: vA (@ sdn-ar-002nmalbup279.dialsprint.net)
on: Fri Oct 6 23:31:05 EDT 2000
Forgot to add the following brief note.
Year and a half ago I tried this stuff
It did go well with a warm cup of milk.
Bet it will taste better with a fresh
cup of Cow Milk.( fresh as in TN small
towns & villages)
And also, it wasn't too bad as a jelly/jam
with white toast.
- From: HEMANT (@ 18.104.22.168) on: Thu Nov 16 02:35:34 EST 2000
GULKAND PREPARATION IS AN ART
Gulkand is prepared in the following manner.
Take about one hundres pink roses one day before full moon day.Remove only the petals in evening after sunset.Take a silver vessel .Make a layer one finger digit thick of petals.Over that spread one digit layer of whole crystal sugar .Repeat this process of alternate layers till the petals are exhausted.
Make the top layer of honey and cover the vessel with a silver plate.Keep the vessel in your prayer room or pooja room for one paksha or fifteen days.
Aftr fifteen days, remix and agitate the stuff in the evening. Fill up the gulkand which is ready in a glass jar.
Gulkand is very good for ulcers, heat stroke and as a nervous system coolant.
- From: kiru (@ surf0004.sybase.com) on: Tue Nov 21 10:58:48 EST 2000
Gulkhand is available in middle-eastern/persian stores in the US/Canada. It is used in 'pAn beedA' in Chennai. It is supposed to be of the 'kuLuamai' kind of food (as Hemant says)
- From: JayBee (@ 22.214.171.124) on: Tue Nov 21 21:23:50 EST 2000
Thanks Hemani - for your golden words.
This is what I needed.
There was a Yunaani recipe for Gulkandh. I wonder whether it is the same or different.
- From: HEMANT (@ 126.96.36.199) on: Tue Nov 21 23:34:58 EST 2000
Unani people make the Gulkand in the same manner.But in addition, they add a small amout of ATTAR or SCENT of roses which is made in Kanauj in north india.
The season to use Gulkand is Summer when it cools the body and in Rainy season by the Ladies which would make them more Romantic.
Gulkand should not be eaten in winters.
- From: manju (@ athena.wits.ac.za) on: Wed Nov 22 10:34:35 EST 2000
At the risk of sounding ignorant is "Gulkhandu" the same thing that is called "Kalkhandam" (in malayalam)??? The sweet, transparent/white crystallized substance used to bribe kids into drinking bitter medicine?
- From: Hemant (@ 188.8.131.52) on: Wed Nov 22 11:25:54 EST 2000
Kalakandu is white crystaline sugar.It is also known by the same name in Tamil
Whearas GULKAND is a mixture of GUL means flower Or short for GULAB means Rose and Kand is Apabhransh of Khand or Sugar.
- From: manju (@ egoli.uni.net.za) on: Thu Nov 23 04:39:57 EST 2000
Thanx 4 clarifying that Hemant. I don't think i've ever tasted Gulkand then - sounds like i've missed out :-(
- From: JayBee (@ sp-69-153.tm.net.my) on: Thu Nov 23 17:25:40 EST 2000
Thank you for the valuable info, Hemant.
I wonder if I can ask about Inji Murappa - ginger candy, in this thread.
Or would it be better to start an new thread for that?
- From: Hemant (@ 184.108.40.206) on: Thu Nov 23 23:12:39 EST 2000
Inji Murabba is very simple to make
Take 250 grams of Inji or Ginger which is Elassu and not too mutthal .Make a paste of it in a mixi.Don't add any water when you are making a paste.
Take 250 gramms of sugar and add a little water about two ladlefuls in a kadai and make a syrup by heating it on a slow flame till you get the syrup TWO THREADS type.
If you don't know what is two thread syrup, I will tell you.It is to touch the hot syrup with one index finger and with the thumb, press the syrup and oper the finger.You will see very sticky thread.Initially it will be only one thread .When the syrup becomes thicker, it will show two threads.
Remove the syrup kadai from stove and when the temperature reaches about 50 C, add the paste of Inji you made Stir and mix well .Spread the thick mix in a flat Thattu and allow it to set.Please make the pieces before the Inji murabba cools down or else you will not be able to make pieces later on.
If by mistake you have added more water, add inji paste and heat the mix on a low flame and continue stirring.When excess water evoparates and the mix becomes very thick, spread it on a Thattu.
Remember to anoint the surface of the thattu with little ghee before spreading the inji murabba hot mix.If you don't do that, it will stick to the thattu and refuse to come off.
- From: Hemant (@ 220.127.116.11) on: Thu Nov 23 23:15:29 EST 2000
Hello Manju, i think you have missed out on a very nice thing.It is simple to make and try it out.
- From: manju (@ athena.wits.ac.za) on: Fri Nov 24 11:13:03 EST 2000
yes, I will try it out Hemant - when the roses at home bloom again. Thanx.
- From: JayBee (@ sp-69-190.tm.net.my) on: Sat Nov 25 00:18:46 EST 2000
Thanks a lot, Hemant.
Is cardamom, another ingredient in inji murappa?
- From: Paari (@ cache-1.lnh.md.webcache.rcn.net) on: Sat Nov 25 03:10:14 EST 2000
Your knowledge in Gulkand preparation has amazed me. How do you know all this?.
I have tasted the B'lore Malleswaram shop's Gulkand. Is this shop still there? Strangely, this is the only shop that I know of which sells Gulkand. The panwallah gulkand is different from that sold in this shop. Is the PANCHANGAM sold in Palani in anyway similar in preparation?
- From: JayBee (@ 18.104.22.168) on: Sat Nov 25 05:44:54 EST 2000
You mean Palzhani Panchaamirdham?
- From: Hemant (@ 22.214.171.124) on: Sat Nov 25 08:50:18 EST 2000
Believe it or not.This shop that you are refering is just ten minutes by walk from my house.
But the Gulkand method that I have posted has come down in my family from my mother's side.
The only thing that you need to remember while storing Gulkand is that you should close the lid always very tight and try and use the Gulkand within about two to three months.
The Gulkand you get in paanwala shops is industrial type.
The roses used are inferior in quality and they use sugar and not the crystal sugar and they do not use honey.
I have tasted the PANCHAMRITAM of Palani.It is not made in the same manner.
It is not PANCHANGAM but PANCHAMRITAM.
In ayurvedic medicines preparation , if you have to make cold medicines, it is always better if they are made when there is full moon.That is why I have asked to take the rose petals one evening on a full moon or POORNIMA day.
- From: Hemant. (@ 126.96.36.199) on: Sat Nov 25 08:55:05 EST 2000
Hello JayBee, in AYURVEDA, cardamom is kown as having Sheeta or cold property.It is not used along with Dipta and Ushna or Hot medicines like ginger etc.
So please don't use cardamom along with inji in inji murabba.
But when you make Biriyani or Pulao, they can be used for flavour.
- From: JayBee (@ sp-74-57.tm.net.my) on: Sat Nov 25 18:16:33 EST 2000
Thanks for the valuable tip.
- From: Gul (@ ip-20-121-10.nashville.navipath.net) on: Tue Nov 28 12:38:52 EST 2000
Hemant: Why shouldn't Gulkhand be eaten in winter? Does this affect health?
- From: Hemant (@ 188.8.131.52) on: Wed Nov 29 00:50:44 EST 2000
Hello Gul 11
Gulkand is SHEETA and KAPHAKARAKA as known in Ayurveda.
It is cold for the inner system.It increases Kapha or mucous.It decreases the hunger.Hence it goes against the cold season when You feel hungry faster.Plus you need to keep your inner system warm and not cold.That is why you should not take Gulkandu in Winter.
- From: Gul (@ ip-20-121-59.nashville.navipath.net) on: Wed Nov 29 13:03:44 EST 2000
I'm sorry i'm bugging you, Hemant, but do you think this would work for somebody who basically has a heated body? I would really be grateful if you can clarify that. And also can i buy this on the net?
- From: Hemant (@ 184.108.40.206) on: Thu Nov 30 05:28:09 EST 2000
Hello Gul.... No probs about bugging.
If your body is having more of heat , you would most likely have Burning sensation in stomach, Your palms and soles would be hot and sometimes rough.
Insuch cases , Gulkand can be taken with milk or in PAAN or just as it is.
Best after dinner every day.
It won't harm you.
Don't use hot milk though.!!!
- From: Hemant (@ 220.127.116.11) on: Thu Nov 30 05:30:26 EST 2000
OOPS I forgot about buying it online.Please try some stores in New Jersy .I mean Indian ones or the ones which sell Ayurvedic preparations.
If you are lucky, you will get it.
- From: Gul (@ ip-20-121-245.nashville.navipath.net) on: Sat Dec 2 20:47:59 EST 2000
Thanks a lot......looks like you have done a lot of research on this?
Were you a gulkhand merchant sometime?(just kidding!)
- From: Hemant (@ 18.104.22.168) on: Sat Dec 2 23:38:24 EST 2000
I was not a Guklkand Merchant but we used to make Gulkand at home in the same manner.
You know that Pickle making has its own Muhurtham or aupecious time?
We follow that.May be this will be told in another thread.
- From: nari (@ ed19899.resnet.ucsb.edu) on: Sun Apr 8 20:49:51
Is gulkand a love potion? Or is it just a nice thing to eat with someone you like after dinner in a paan?
- From: Siby Koodalloor (@ 22.214.171.124) on: Wed Apr 11 09:10:30
Gulkhand is one of the ingedients in a meetha paan. Its exact/inexact addition makes or unmakes a meetha paan.
- From: reshma (@ 126.96.36.199) on: Wed Apr 25 22:25:04
I'm sorry if my question sounds too vague but i would like to know ,Has gulkand been standardised for its chemical contents?
- From: HEMANT (@ 188.8.131.52) on: Thu Nov 16 02:35:34 EST 2000
List all pages of this thread
Back to the Forum