Jaggery Gulkand/ Rose Petals in Jaggery

Gulkand /Rose petals jam is very healthy extract from Rose petals.
Particular rose, ( light pink)  petals are dipped in jaggery or sugar and the rose scent is absorbed by jaggery/sugar and the petals starts to melt with jaggery. This syrup is known as Gulkand.

I have seen people go to eat gulkand as a sweet dish after their food. I also have seen Pan makers/Beetle leaves Paan use this gulkand to add the sweet taste. Now there are so many other essence available in the market.
We are very lucky to  have these pink rose plants in our home garden. ( Rose Plants are in the pot). We had been to one of our relation's house to see their terrace garden. They had beautiful flowers. They get the plants from a nursery which is very close to their house. We too thought of visiting the nursery and insisted our relatives to show the nursery. After seeing so many healthy plants we wanted to buy some flower plants Thats how we purchased these rose plants from that particular nursery.
The plants that we bought were so healthy and they still flower daily. The rose plants started to flowered and they are spreading the aromatic flavour around them.
Seeing these flowers I got this particular idea to prepare Gulkand. I got some  organic jaggery remaining in my kitchen. I used this jaggey ( Joni bella).
One has to wash the flowers nicely and check out for the worms before washing. Let it dry completely. ( The whole moisture should be evaporated ).

Let us see some benefits of having Gulkand in our diet.
Gul Means Rose Kand means sweet.
Gulkand is nothing but rose petals jam, a sweet preserve of rose petals. It is good for acitdity, gastritis, skin care, indigestion, ulcer and nosebleed, stress etc. Gulkand helps to reduce the excess heat in the body. It is good for people who suffer from itching, boils, blisters, Wrinkles and acne. It is a natural anti - aging treatment. Gulkand is rich in antioxidants, energy booster. Taking gulkand regularly helps to reduce severe ulcers, constipation and heart burning.  Use of gulkand in summer helps in preventing sun strokes, nostril bleeding and dizziness. Gulkand is good for excessive bleeding during menstruation. It also helps in providing glucose to our body and keeps us energetic. It prevents anemia. Gulkand is one of the health tonic and it keeps our metabolism healthy and fit. It helps in reducing acidity and a very good blood purifier.
Note :
Gulkand can be given to children every day. It provides energy and minerals.
 People who are diabetic do not consume this Gulkand every day.
Gulkand can be used while preparing sweets. It adds aroma (rose essence) and taste to the dish.
I have used this home made Gulkand to prepare Ragi Huri Hittu and Oats and Nuts Laddu.
They turned out to be a greater hit. I have distributed Oats - Nuts - Gulkand Laddu to some of our friends and relatives.

Let us see the recipe Now :

Ingredients :

Pink rose petals : 5 to 6 Rose flowers
Jaggery : 2 to 3 Tablespoons

Method :

1. Wash and separate rose petals and check . Put it on a plate or tray. Let all the moister disappear
from the flowers.

2. Now take a glass bottle and fill a teaspoon of jaggery and fill handful of rose petals.

3. Add little jaggery and then add some more rose petals. ( It should be done 2 or 3 times.

4. Take a bigger spoon and mix jaggery and rose petals slowly.
5. Cover the bottle with its lid and keep it in a corner or in the sunlight for 3 to 4 hours everyday. At least 2 to 3 hours a day till the petals turn soft. Mix it every day with a clean and dry spoon.
6. You can place it in fridge. Use it only after 8 to 10 days.   Or keep it out in the sun light for 3 to 4 days. And then you can use it. Use a clean dry spoon.
7. Rose Gulkand is ready to use and you can use it for sweets or you can also give this gulkand to people who are very weak, kids and elderly. It helps in boosting energy.

Note :

You should go on adding rospe petals and jaggery ( in small quantity.
Time : Adjust your time to prepare home made gulkand.
Recipe for Oats - Nuts - Gukand Unde / Laddu / Laadu

Oats Laddu :

Dry roast 5 to 6 glasses of oats on low flame slowly until the raw smell goes off. Let it cool.
Dry grind it. Dry grind  one full copra /kobbari. (Medium size).
Dry grind a cup of almonds and keep it aside.
Dry grind or cut figs, cashews, apricots,  walnuts into small pieces.
Add a handful of raisins.
Keep a pan and add 1 cup of grated jaggery. Add 1/4 cup of water and let it melt and starts to boil.
Sieve this jaggery water with a tea siever. (Filter it ). Keep the clean jaggery water on the flame.
Let it boil and turn 1 string consistency. Add dry ground oats, almonds coconut,  and cut/dry grind figs, cashews, walnuts and a handful of raisins. Mix it well nicely. Stir for another 2 to 3 minutes.
Add  1/2 Cup of ghee. (or little less ), a tablespoon of  gulkand and stir again, mix it well. Put off the fire.

 Now mix the sweet mixture again and take a handful of mixture. Prepare laddu and arrange in a tray.
Keep them in a glass jar /bottle  or air tight boxes once they are cool.
These Laddus were distributed to our friends.

Shelf stay : 1 Week . (If dry coconut /copra is used). 
OR 
2 to 3 Days. ( If fresh coconut is used). 
Time 30 Minutes.

Huri Hittu Unde :

Take 2 cups of f huri hittu ( Dry roasted ragi/finger millet), fresh coconut , some dry fruits/nuts
Put all the above ingredients in a big bowl, add grated coconut, 2 to 3 tablespoons of jaggery powder, 1 to 2 tablespoons of gulkand and 1 tablespoon of ghee. Mix all the ingredients nicely and prepare healthy Ragi Huri Hittina Unde. (Finger millet Laddu/Laadu/Unde).

Time : 10 to 15 minutes
Serves : As you wish. (15 to 18 Laddus can be prepared.
You can add this Gulkand to so many Sweets and give a teaspoon of  Gulkand to children every day that helps them to build strong bones and provide them energy.

Mango Jam

Jam is fruit content and liked by kids, younger generation and even the elders. It is soft, sweet and if made at home it is healthy. Here is such a try that you can prepare jam in very easy way.
I have used mango fruits which are brought from Our Birthi Mane At Salikeri a place near Brahmavar - Udupi - Karnataka - India.

Home grown fruits are organic, they are grown naturally, Its watered naturally during the rainy season and get hold of the moisture in the roots. Each house will be having 2 to 3/ or even more mango and jackfruit trees and they do give us the healthy fruits during their seasons. I got these mangoes from our native house which is ripen and fallen from the tree.
It so happens that fruits starts to fall of because of wind and rain. We pick them and store them and then prepare rasayana (Mango Payasa ). Or it can be used for pachdi, a side dish which goes well with hot rice and ghee or coconut oil. Or curd curry.
In our native people eat these mangoes with curd rice. It goes well with curd rice and curd rice is well digested because of eating mangoes.What a combination of healthy way of eating our elders had ? They knew what to eat. and the limit and the use of seasonal fruits and vegetables. I have seen my father in law used to grow veggeis in front of the house. The house is surrounded by a big gate and lot of space in front of the house. So he used to put up soil and then plant vegetables which are easy to grow like, bendi, harve (amarnth leaves), ridge gourd, bitter gourd, tindli, snake gourd (padavala kai). etc. They used to grow naturally and no chemicals. The manure from the cow shed and the shredded leaves mixed together and then used as manure. Those are the only days that we can think and cherish them.
Coming back to mango jam.
I brought so many like 20 to 25 mangoes which are dropped down by wind. When it is just about to ripe. This tree's mango is bit savour and  I used them for jam using some jaggery.
It is very simple and easy but takes little more time to be thick.

Fresh Mango Jam which is ready to be packed for the relatives.

Let us see the recipe now :
Mango Jam is prepared Twice. The first one is just about to get it thick and easy to spread. Needs to be kept in the fridge after each use.The other one is stirred little more and got a thick consistency. Remember to use a glass bottle which is a healthy option.
The mangoes are from our home (Birthi Mane - Salikeri  - Brahmavar - Udupi - Karnataka - India).

I have used savoury mangoes which are ripen. They are very small compared to usual big ones and they are bit savoury too. ( They are known as wild mangoes or Kaatu Mango as we say in Kannada language).

Things Needed :

Wild Ripe Mangoes : 15 to 20 or more
Jaggery : 1/2 Kg
Corn flour : 1 Tablespoon
Salt : A pinch

Method:

1. Wash and clean all the mangoes nicely in a dry towel or cloth. Spread it on a dry tray or plate.
2. Squeeze out the pulp completely and put it in a big bowl.
3. Powder or grate jaggery and add it to the mango pulp.
4. Keep it on a medium flame and stir continuously.
5. Add a pinch of salt and a tablespoon of corn flour.

6. Stir till it get the thick consistence.

7. The first try I have tried this Mango Jam with little softer and good enough thickness.It is very easy to spread the jam easily.

8. The second time I have stirred a little more and got the thicker consistence.

9. When it turns thicker you can put off the fire and let the jam get cooled.

10. Use a clean and dry bottles and fill the ready jam you have prepared.

Note :

The first type of jams are surely to be kept in the fridge. Or they get spoiled. But they are soft and easy to prepare excellent mango juice.
The jam which it tried 2nd time is perfect jam and you can also spread them easily on the bread, or eat with dosa/idly/chapati etc.
Adding more jaggery helps mango pulp to get it thick consistency.
You can add some sweet variety of mangoes. ( I have not added). The mango which is kept in the tray is a Neelam Mango and I have just taken a pic with this mango). I have used a non stick pan to prepare this Mango Jam.
Better to use glass bottles as a healthy aspect. I have given this jam to many and they were very happy.
Since it is home prepared you can use them any time of the day. No chemical or artificial flavour is added here. Use of corn flour is optional.
Serves : 2 to 3 small bottles. 
Time : 1 hour or little more.

Simple Bread Mango Jam Sandwich.