Wednesday, April 2, 2014
Gulkand and Rose Sherbet/Cordial
Dried Roses are an integral part of Nizami, Mughlai and Avadhi cooking.Dried roses are used in Nihari, Paya,desserts and drinks in addition to Paan.The Persian spice powder advieh always contains dried rose petals.I cannot resist the urge of buying a box of organic dried roses and I use them a lot in my cooking.There is a special rose petal and nuts chikki (brittle) that is easy to make just add toasted rose petals.The rose petal preserve is good eaten on it's own and helps to impart a radiance to your complexion Both the ancient traditions of Ayurveda and Unani medicine extoll the health benefits of roses.You can add it to an almond and raisin smoothie or stuff it in gulab jamun for a fanciful dessert.Be creative in the kitchen with a handful of dried roses but always ensure to buy organic edible rose petals.Use a few rose petals to prep up your garam masala powder.
I cup rose petals/buds
1 cup sugar
1.5 cup water
1/4 cup rose water
a few walnuts crushed coarsely
a pinch of edible pink -red color(optional)
Clean the roses remove the sepals and stems or use only the petals put them in a wide pan on slow flame keep stirring with a wooden spatula and let the petals turn a little crisp but be careful not to scorch the petals.Discard the petals that have a pale yellow or white tinge to them Remove from the fire and let them cool.Meanwhile, heat the water and when it begins to boil add the sugar and let it cook until it is reduced by half its original quantity and has a good consistency.Now add the rose petals and rose water and cook further till it achieves a thick consistencyNow add the walnut pieces and mix well and then take it off the stove allow it to develop a flavor.Cool and preserve in a sterilized jar.I added a pinch of color to enhance its appearance for the picture but this is optional and without the color it is a little reddish brown in appearance.
Rose petal Sherbet
2 cup water
1 cup sugar
2 tsp rose water
2 tbs rose syrup
Juice of one lemon
1 cup organic rose petals
Ice cold sparkling or still water
Combine water and sugar and let it simmer on low heat until sugar dissolves completely.Now turn on the heat and let it boil for a further ten minutes.Take it off the stove and cool.when the syrup has cooled down add the rose water, rose syrup, lemon juice and rose petals.Stir well and keep refrigerated ina clean bottle.
To serve, add 3 tbs of the rose sherbet in a glass top it up with sparkling water, crushed ice and serve.