Gulkand is prominent and famous because of its mesmerising smell and amazing taste. But do you know how it became this aromatic? The slow process of cooking that beautiful pink rose petal in the sugary syrup under the sun for days and months makes it special and makes it a rich delicacy. Gulkand has been eaten and prepared in India since ages but till today gulkand is made by the same old traditional method. That is the method of slowly cooking under the sun.
Today gulkand is not only consumed by Indians but its taste has become global. Therefore the preparation of gulkand has also gone industrial for mass production to charter its demand all over the world. The gulkand that is available in the market is basically a rose petal jam that is prepared by slowly heating on the stoves, not the traditional suncooked gulkand.
Suncooked gulkand is more special and relish than the gulkand cooked on flames because it retains all the essential oils and fragrance that is lost when cooked on a stove. Suncooked gulkand tastes much richer in taste. It’s really worth it to spend a few days before consuming the gulkand as it borrows the goodness from the sun rays.
Suncooked gulkand can be preserved for a long period of time and it doesn’t get rotten. It is a super tasty and highly healthy recipe made without fire. There is nothing to say that suncooked gulkand is the most flavourful innovation through this mode of cooking.
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