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This recipe is very simple. Almost too simple to be
true. It does not involve any cooking so you know what I really mean. Even so,
it is one of the most ancient recipes that has survived the test of time. The
reason behind that could be the sheer simplicity of the recipe. It only
requires two ingredients and is self-preserving. Imagine that! It is quite
popular in the Indian sub-continent but it may not have originated here. The
exact origins of this delicious melt-in-your-mouth dessert are disputed but it
might have been somewhere in Persia (present day Iran) or Turkey and it made
its way into India along with the caravans of the traders from these ancient
lands. Given the liking for sugar, the Indian population quickly adopted this
recipe as if it were one of its own. Known by many names, Gulqand, Gul receli,
Rose Petal Jam, it is most popularly recognized as Gulkand. “Gul” means a
flower, both, in Urdu as well as in Persian and “Qand” means sweet in Persian. So
there you have the name decoded.
The recipe consists of just 2 ingredients, i.e. Gul
and Qand. Gul being the Damask Rose and Qand quite literally being sugar.
Damask rose is preferred for this recipe as the petals of this particular rose
are edible and extremely fragrant. The same species of rose is used to make rose
water and perfumes. But then the question might arrive, why eat flowers? Well
the first answer would be because this particular recipe tastes delicious. But
roses in particular are said to have a cooling effect on our body. Our
ancestors figured this out and have passed the secret down to us in the form of
this amazing recipe. It is said that not only does this particular rose jam
have a cooling effect on the body but it also purifies the blood. In the entire
Indian sub-continent, it is consumed after meals as it is believed that it aids
digestion and also prevents acidity! What more could we ask for, really!
As I’ve said this is a very simple recipe and
honestly, it is no secret but different families have different tricks and
methods of doing it. And I’ll tell you the way my granny used to do it.
Ingredients:
2 cups tightly packed Damask Rose petals
½ cup Granulated sugar
· For this recipe, stick to the plain old white sugar. I’ve
tried this with demerara and palm sugar but the results are not as satisfactory.
Also, the jam is less likely to catch mold when made with white sugar.
· The next thing you’ll be needing is an air tight glass
container that must be thoroughly cleaned and sterilized in hot water, then
wiped completely dry with a cloth. Allow it to air dry for a few minutes after
that. You must do this if you want to preserve the jam for a long duration of
time.
· Now that you’re all set with your ingredients and your
container, wash the rose petals gently in a large pot 2 to 3 times, changing
the water. Be gentle so as to not wilt the petals at this stage.
· Drain the water and place them over a cloth to air
dry. Do not try to pat them dry or they’ll bruise and wilt and you’ll lose the essential
oils from the petals. This would only take about 20 to 30 minutes. You can also
do this step a day ahead of when you’re actually going to make this and let
them air dry in a cool place over night.
· When they are completely dry, take the glass container
and add about a loose handful of petals to the bottom. Sprinkle 1 tbsp of sugar
over this layer as evenly as you can and then gently press it down with the
back of a spoon.
· Repeat the process of this alternate layering until
you’ve used all the petals and the sugar.
· Close the jar tight. Make sure the lid isn’t loose and
that no air can either enter or escape the jar.
· Place the jar in sunlight for the next week or so. It takes
anywhere between 6 to 12 days for the sugars to melt and caramelize depending
on the heat from the sun. Another thing that you must remember is not to let
the jar sit in the sun for more than 6 hours a day. Place it in the sun every day
for 6 hours and take it indoors after that. Excess heat can discolor the rose
petals and it might develop a bitter after taste.
· On alternate days, take a clean spoon and stir the
contents of the jar until everything is well mixed.
· Once it is done, you can store it either in the same
jar or transfer it into a smaller air tight container because it would have shrunk
considerably in volume and then refrigerate it and it will stay good for up to
two years if stored properly.
You don’t really have to work a lot for this recipe. It
takes its own time and once done, it maintains the same taste for years. It can
be relished by all. Be it a toddler or an aged guy with no teeth. You can have it
as it is or you can put this on your toast, add it to your milk, porridge,
kheer, desserts, ice creams and what not! I keep saying that it stays for years
on end, but honestly, this jam tastes so good that it won’t stay long on the
fridge shelves. ;)
Bon Apetit!
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