Persian rose petals (dried) were washed & then hydrated with some water, cooked at low flame till the extra moisture evaporated completely. Honey was added with Rose to Honey ratio as 1:2 (Honey was double the weight of petals). I used Sidr Honey.
Because Saffron brings pleasure to the heart, it was also added to enhance the quality & sophistication of this Gulqand.
Although I have kept this Gulqand refrigerated, a portion is also stored at room temperature, I shall wait to see for how long it stays unspoiled outside the refrigerator.
See the recipe at https://www.youtube.com/shorts/vc9eVn71y4Y
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