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Cinnamon: Cardamom Green and Black

This document provides recipes for several herbal preserves and extracts including amla murabba (gooseberry preserve), suranjan (colchicum luteum), and gulkand (rose petal preserve). It also lists several medicinal herbs including malathi (licorice root), barg bansa (adhatoda vasica), and banafsha (viola odorata). The document includes instructions for making amla murabba by soaking, cooking, and drying gooseberries before adding them to a simmering sugar syrup. It also describes the preparation of gulkand which involves layering rose petals and sugar in a jar left in sunlight for 3-4 weeks to make a sweet preserve.

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56 views

Cinnamon: Cardamom Green and Black

This document provides recipes for several herbal preserves and extracts including amla murabba (gooseberry preserve), suranjan (colchicum luteum), and gulkand (rose petal preserve). It also lists several medicinal herbs including malathi (licorice root), barg bansa (adhatoda vasica), and banafsha (viola odorata). The document includes instructions for making amla murabba by soaking, cooking, and drying gooseberries before adding them to a simmering sugar syrup. It also describes the preparation of gulkand which involves layering rose petals and sugar in a jar left in sunlight for 3-4 weeks to make a sweet preserve.

Uploaded by

nylashahid
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Cinnamon

Cardamom green and black

white sandalwood(santalum albumlinn)

Sana Makki(cassia angustifolia)

Amla ka Murabba(Indian gooseberry)

Here is what goes into this preserve


1 kg Indian gooseberry (amla)
1 kg+250 gms sugar (adjust the amount but you certainly
need at least a kg)
tsp alum powder (phitkari)
tsp cumin (jeera)
1 small pinch asafoetida (heeng)
2 pinch citric acid granules
Juice of one lemon (small sized)
Wash and prick the gooseberries all over with a fork
Submerge them in enough water and add alum powder to
it.
Let them soak for 24 hours
Then wash the gooseberries well (about 4-5 times)
Crush the cumin to a coarse powder (do not roast it)
Boil water in a wide-mouthed container and add the
gooseberries
Cook till they start rising to the top.
Remove from water and lay them on a towel to dry for
approximately 2-3 hours.
In a large pot take half a cup of water and add sugar.
(Start this process only after you have dried the
gooseberries)
Once it starts boiling at the edges, add lemon juice. (You
can add a dash of green food colour to the water if you
wish to)
Add the gooseberries with the crushed cumin &
asafoetida and let the contents simmer on a low flame. Stir
once in a while.

The gooseberries will release some water and make a


sugary syrup.
Once the water starts to boil, remove the gooseberries
from it immediately. Try to retrieve as much cumin as you
can.
Keep them aside and sieve the sugar syrup.
Again boil the syrup (on high flame now) and remove it
from the heat once it starts to boil.
Sieve it and repeat the above process twice. (this way the
syrup become more clear)
When finished, let the temperature of the syrup become
warm.
Add the gooseberries to this syrup
Add the citric acid and store the preserve in a glass jar.

SURANJAN Botanical Name :Colchicum luteum Medicinal Uses


Alterative; Anodyne; Aphrodisiac; Carminative; Laxative. The corms are alterative, aphrodisiac,
carminative and laxative[240]. They are used in India to treat gout, rheumatism and diseases of
the liver and spleen[240]. They contain the toxic alkaloid 'colchicine' which is used externally to
relieve pain[211, 240]. The dried corms contain around 0.25% colchicine and the seed about
0.4%[240]. alter the genetic make-up of plants in an attempt to find new, improved
varieties[148]. It works by doubling the chromosome number[89].

Gulkand, or Gulqand (Urdu:


, Hindi: ), is a sweet preserve of rose petals
from Pakistan and North India. Gul means flower in both Persian and Urdu whereas qand means
sweet in Arabic.

Preparation

Rose petals being prepared for gulkand


Place the rose petals and sugar in layers in a wide-mouthed airtight glass jar. Place this jar in
sunlight for 6 hours per day for around 3 to 4 weeks. On alternate days, the contents of the jar
should be stirred with a wooden stick. The jar should be kept indoors once done.
Other ingredients, such as silver foil, Praval Pishti, cardamom seeds, or Muktapishti (powdered
pearl) can be added to increase the "cooling" properties of the gulkand.

Benefits and uses


Gulqand is an Ayurvedic tonic. The National Institute of Ayurvedic Medicine provides a list of
the benefits obtained from eating gulkand. [1] This includes reduction of pitta and heat in the
body, a reduction in eye inflammation and redness, strengthening of the teeth and gums, and the
treatment of acidity. A complete list of benefits is available on their website.
Gulqand is commonly used as an ingredient of Paan, a popular dessert and digestive of India,
Pakistan and Bangladesh. Gulkand, or Gulqand (Urdu:
, Hindi: ), is a sweet
preserve of rose petals from Pakistan and North India. Gul means flower in both Persian and
Urdu whereas qand means sweet in Arabic.

Malathi (Licorice root, Glycyrrhiza glabra)

Barg Bansa

(Adhatoda vasica)

Banafsha (BOTANICAL NAME :VIOLA ODORATA)

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