🌹 Rose Syrup, Gulkand, Rose Water and Dry Rose Petals 🌹(Using Mishri)

Name: 🌹 Rose Syrup, Gulkand, Rose Water and Dry Rose Petals 🌹(Using Mishri)
Total time: 3600 s
Yield: 15 servings
Cuisine: Indian
Ingredients: 250 gms Roses; 300 gms Mishri Dana; 1/8 tsp citric acid; 1.5 litres water; 225 gms Roses; 200 gms Mishri Dana powder; 1 tbsp honey; 25 gms roses

Bina Anjaria @bina_anjaria_123

#FF
The Chaitra month brings fresh aromatic, beautiful roses 🌹🌹🌹🌹
I have made these 4 ROSY RECIPES from 500 gm fresh roses and Mishri. These are pure and hygienic. I have locked in the flavours and colour of Chaitri Roses to be used throughout the year in my recipes.

Bina Anjaria @bina_anjaria_123

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Ingredients

1 hour+ Preparation time

15 servings

For Rose Syrup and Rose Water:
250 gmsRoses
300 gmsMishri Dana
1/8 tspcitric acid
1.5 litreswater
For Gulkand:
225 gmsRoses
200 gmsMishri Dana powder
1 tbsphoney
For Dry Rose Petals:
25 gmsroses

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Steps

1 hour+ Preparation time

1

Wash roses well and allow the water to drain. Keep the roses on clean cloth in room to dry out the moisture. Then separate the petals gently.
2

Allow the petals to dry for sometime in the room. Now they are ready to make different aromatic recipes.
3

For Dry Rose Petals: Arrange the petals on Microwave plate and M/W on medium temperature for 2 minutes. But open and stir inbetween. Dry rose petals are ready in a giffy. Cool and store in airtight container in fridge.
4

For Rose Syrup&Rose Water: In a big vessel place a ring stand and pour water. Arrange the petals around the stand.Place a smaller vessel on the stand (collecting vessel for the condensed rose water). Now cover this arrangement with a lid having a tapering centre, to allow the condensed rose water to drip into the collecting small vessel.
5

Allow to boil for 10-12 minutes. The water will boil and extract the aroma and colour of the roses in the big vessel. Inbetween add some water in the outer vessel,as required. The steam will condensed on the lid and drip as the aromatic rose water into the collecting small vessel. Open lid inbetween and allow the rose water to drip into the smaller vessel. When enough rose water has been collected and colour of roses is extracted completely in the outer vessel water, switch off gas.
6

Remove the smaller vessel and keep aside to cool down and then fill into a clean glass jar.Use it in recipes or in facial masks.
7

Strain out the decoloured rose petals.
8

Into the strained liquid add in Mishri Dana and some water as needed to make it 1.5 litres. Switch on gas and stir to dissolve the mishri. Boil the syrup until 1 string consistency is attained.
9

Lastly,add citric acid (to avoid formation of sugar crystals in the stored rose syrup. Cool completely in a vessel.
10

Pour the cooled 🌹 Rose Syrup into a clean glass jar.
11

For Gulkand:. Take rose petals and mishri dana powder,in batches and mix with clean hand. Add in 3-4 tbsp of readied rose syrup to mix the mishri powder easily. Lastly, mix in honey to avoid sugar crystals in the Gulkand.
12

Keep in a vessel and tie a cloth on it and dry in the sun for 2 - 3 days or until the required consistency is attained.
13

Place this arrangement in sunlight for 2 -3 days. Stir and check. I have shown the thickness of the gulkand in 3 days,in order.(We can even cook on slow flame and prepare like a compote instantly).
14

When the required stickiness and consistency of gulkand is attained,cool and fill into airtight glass jar.
15

Enjoy all these Rosy products in sherbet,sweets,paan,falooda, ice cream etc. Rose water can be used as beauty product too