I bought a jar of well known brand of Gulkand or rose jam to give it a try by adding into Dandelions milk for breakfast. Traditional prepared with organic rose petals and jaggery Holland known to reduce body heat, treating severe ulcer,constipation and heart burning. It tasted good on its on or by adding into milk or even works well in baked goodies. Brownies,cakes,cookies made of gulkand slowly finding its way to the pastry counters to be enjoyed.
That was one gloomy evening when I was boiling water for tea my eyes landed on the jar of gulkand in my kitchen counter and out of impulse I added a tablespoon into my tea and wallah! No regret! It smells wonderful and tastes even greater. I didn't add any sugar to my gulkand tea as gulkand are none other than rose petals crushed in jaggery. Sweet, fragrance and versatile gulkand took the tea to the next level..eversince gulkand tea has become our favorite.
Ingredients
1 cup milk
1 cup water
1 tbsp gulkand/rose jam
1 tbsp tea leaves/tea powder
Sugar if needed
Methods
Boil water in a pan and add tea leaves or tea powder. Let it boil for 2 minutes.
Add the milk and boil for another 2 minutes. Add the gulkand and simmer for a minute.
Switch off the heat and strain the tea in a serving cup. Add sugar if needed.
Serve hot.
