Gulkand Lassi (Rose Petals Preserve Smoothie)

          A great combination of Gulkand (rose petals preserve) and yoghurt makes for a delicious and refreshing drink. Garnish with some chopped nuts, saffron and rose petals. Serve in individual glasses and have this flavored lassi chilled or with some extra ice cubes. So check out the step by step pictorial recipe to prepare it.

• 2 cups yoghurt
• 1/2 cup water
• 2 milk pedas, crumbled / 2-3 tbsp. khoya
• 2 tbsp. Gulkand (rose petals preserve)
• 1/4 tsp. cardamom powder
• 1 tbsp. rose water
• sugar to taste (only if required)
• few rose petals to garnish
• pinch of saffron to garnish
• some chopped mixed nuts to garnish

          Blend together Gulkand with the rose water. In a mixi jar, add the yoghurt, Gulkand, crumbled Pedas / khoya, water and cardamom powder. Sugar can be added if required.

          Blend into a smooth puree. Pour into individual glasses and garnish with the chopped nuts, saffron and rose petals. Serve chilled and enjoy this cool, refreshing and flavored lassi.

                                 Milk pedas...

In a mixie jar, add yoghurt, gulkand, crumbled pedas, water & cardamom 

                    powder. Sugar can be added if required.

Blend into a smooth puree. 

         Pour into glasses & garnish with chopped nuts, saffron & rose petals. 

Gulkand (Rose Petals Jam / Preserve)

          Gulkand is a preserve / jam made out of rose petals, sugar, cardamom powder, fennel powder and honey. They are stored in an airtight container for later use and are added to sweets and to paan (Mouth freshener) for an aromatic rose flavour. 

          They have numerous health benefits too. It is used in the treatment of acidity, aches and pains, acts as a laxative, purifying blood, etc. Traditionally the ingredients are mixed in a jar and kept in the sun for 7-10 days. Then it is refrigerated for a couple of months. So check out the step by step pictorial recipe to prepare this instant version.

• 3 cups rose petals (approx. 18-20 roses)
• 3/4 cup sugar
• 1 tsp. fennel powder
• 1/2 tsp. cardamom powder
• pinch of nutmeg powder (opt)
• 1 tsp. rose water
• 2 tbsp. honey

          Heat a pan and sauté the rose petals and the sugar till the latter dissolves. Add the fennel powder, cardamom powder, rose water and pinch of nutmeg powder.

          Mix well till everything is incorporated and keep stirring on a low flame till it turns into a mass. Add the honey and give it a stir. Cool and store in an air-tight container.

                   

                             Heat a pan & saute rose petals & sugar till the latter dissolves. 

                 Add fennel powder, cardamom powder, rose water & pinch of nutmeg powder.

                            Mix well & keep stirring on a low flame till it turns into a mass. 

                          Add honey & give it a stir. Cool & store in an air-tight container.

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