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Are you a cooking master? Perhaps you are simply a kitchen area expert? Or like many others, you may be a newbie.Whatever the instance might be, helpful cooking advice can add some fresh ideas to your cooking. Take some time and discover a few things that can splash some new enjoyable into your kitchen routine. This Instant Gulkand in microwave recipe maybe a perfect fit for you.

Prepare rose petals.
Prepare sugar.
You need honey.
Provide cardamom powder.
Use fennal seeds (optional).

A very good digestive tonic helps to improve appetite, improves digestion and corrects. Gulkand, or Gulqand is a sweet preserve of rose petals made in India and in some other Asian countries. Gul means flower in both Persian and Urdu Languages, and qand means sweet in Arabic. Making Gulkand at home is very easy.

First wash fresh rose petals with clean water and drain it in strainer....
Leave it for few minutes..
Now take a microsafe bowl.... add rose petals and sugar...Mash gently with ur hands...Now add remaining ingredients...And mix well...
Keep it in microwave for 2 mins...After 2 min take it out...And saute with a spoon...And again keep in microwave for 2 mins...
Repeat this process 2 or 3 times until moisture goes out..
Ur instant home-made gulkand is ready...Use it in any types of sweet making..

This Instructable prov… Gulkand, a sweet preserve of rose petals, is an ayurvedic medicine and Indian traditional recipe used for skin, constipation in pregnancy & kids, acidity, gastritis, ulcer Health benefits of gulkand include its uses in various diseases that occur due to excess heat in the body or hot temperature outside. Gulkand gulab jamun, when you want to make the gulab jamun extra special. I loved makkan peda, which is gulab jamun stuffed with dry fruits and nuts, so when I somehow found this idea of stuffing gulkand in jamun while browsing, I thought it should go well. Gulkand is one of the most delicious Ayurvedic preparations known to mankind. Gulkand is a sweet preserve of rose petals and is made primarily of rose petals, which are collected at their peak.

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