Last year I tried to make rose petal jam and what I made was not jam, more like rose glass candy. The concotion that I made was poured into a glass jar and hours later, it was solidified into a glass like mass and I needed a pickaxe to break into it : ) And for this year I was all ready with a new recipe.
The gulkhand station
I have to admit that I was pretty skeptical. I like the fragrance of roses, but to eat something that would smell like roses was not an easy concept to digest. After bottling the petals, I forgot about them for the next 2 days. As soon as I remembered I left them in the sun for a day. After a night out and some time in the rain the next day, they were remembered and brought inside. A week later I took a small bite. And then a bigger bite and then a whole spoonful. The next day half the gulkhand and almost a whole loaf of Italian bread was gone.
As of today almost all the gulkhand is gone and I made small tea sandwiches to present my home made gulkhand to all of you.
This is one of the best things I have tasted and I wish I had made more. Thank you Anita for introducing me to this elegant preperation.
Layering the petals:
Layering with sugar
Layer rose petals and sugar till all the petals are done.
I poured honey on the top layer.
I used regular sugar for this batch. But the results were spectacular. Next time, I am using honey.