Eggless Gulkand Cupcakes

          I love cupcakes more than cakes. They are a perfect tea time snack, party snacks or an after meal dessert. So let me share a simple and an easy eggless cupcake recipe where I have flavoured it with some gulkand. It takes very little time to bake these yummy beauties. So do give it a try and enjoy with your loved ones. 

• 1/2 cup plain flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• pinch of salt
• 2 tbsp. gulkand (rose petals preserve)
• 1/3 cup oil
• 1/3 cup yoghurt
• 2 drops of red food colour 
• 1 tbsp. rose water
• 2-3 tbsp. powdered sugar or to taste
• dry rose petals and chopped pistachios to garnish (opt)
• 1 tsp. chopped pistachios

Frosting - 

• 100 gms. butter at room temperature
• 1-2 drops of red food colour 
• 1 cup powdered sugar

          Sift the flour, baking powder, salt and baking soda. Keep aside.

          In a large bowl, whisk oil, gulkand, yoghurt, rose water, food colour and sugar till light and fluffy.

          Now add the dry ingredients, little at a time into the mix and fold it in gently. 

          Add the chopped pistachios and give it a stir. 

          Line a muffin tray and spoon in the batter till it is 3/4 full. Tap gently.

          Bake in a preheated oven at 190 degrees for 15-17 minutes. Insert a skewer to check if it is done. Set aside to cool.

          Frosting - Whisk the butter and food colour with a hand blender till it is light and fluffy. Fold in the sugar, little at a time and continue to beat till it is stiff and everything is well incorporated. 

          Transfer to a piping bag with a preferred nozzle and pipe in over the cupcakes. Garnish with pistachios and dry rose petals. Serve as desired.

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 Sooji Halwa (Semolina Pudding with Rose Preserve)

          Sooji Halwa (Semolina Pudding) is an all time favourite dessert prepared during auspicious occasions or festivals. So make this simple and easy Halwa this Holi, but with a difference. Add some gulkand to enhance the taste and flavor. Relish as an after meal dessert or with poori / paratha. So check out the step by step pictorial recipe to prepare this delicacy.

• 1/2 cup sooji (semolina)
• 2 tbsp. ghee
• 2-3 green cardamoms
• 1-2 bay leaves
• 3-4 tbsp. sugar or to taste
• pinch of salt
• 2 tbsp. gulkand
• 1 cup evaporated milk
• 2 cups water
• 1/4 tsp. cardamom powder
• 2-3 tbsp. chopped cashews, chopped almonds & raisins (save few to garnish)
• pinch of saffron strands  
• few rose petals to garnish

          Blend the milk and the gulkand with a hand blender. Keep aside. Heat ghee in a pan and add the cardamoms and bay leaves, followed by the semolina. 

          Fry on a medium flame till you get a nice aroma. Now add the sugar and the chopped mixed nuts. Sauté till the sugar dissolves. Add the milk, water, pinch of salt and the cardamom powder.

          Keep on stirring on a low flame till it thickens. Transfer to a greased plate and garnish with the remaining nuts, saffron and rose petals. 

          Set aside to cool down. Cut into desired shapes and relish as an after meal dessert or with pooris / parathas.

                                Blend milk & gulkand with a hand blender. Keep aside. 

                                Heat ghee. Add cardamoms & bay leaves, 

                                followed by semolina. Fry till you get a nice aroma. 

                               Add sugar & chopped mixed nuts. Sauté till sugar dissolves. 

                                 Add milk, water, pinch of salt and.......

                                ..... cardamom powder.

                                 Keep on stirring on a low flame till it thickens. 

                        Transfer to a greased plate & garnish with remaining nuts, saffron
                        and rose petals. 

                 When cool, cut into desired shapes & relish as an after meal dessert or with 
                 pooris / parathas.

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 saute 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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