Description
Essence of the Sahyadri mountains with Past In Present Agro's Desi Gulab Gulkand. This isn't just a sweet preserve; it's a jar of tradition handcrafted by Megha Indulkar, a visionary farmer from the heart of Jawali, Satara.
We use only Chaitri Gulab—the native pink roses that bloom specifically in the Chaitra month, known for their soul-stirring fragrance and cooling properties. Unlike commercial brands that use heat, our Gulkand is sun-cooked over several weeks, allowing the petals to fuse naturally with the finest Dhaagewali Mishri and Raw Forest Honey. This slow, Vedic process ensures every bite is rich in nutrients and authentic flavor. At Past In Present Agro, we bridge the gap between "Past" wisdom and "Present" health, ensuring zero chemicals and zero preservatives in your daily diet.
Ingredients & Shelf Life
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Chaitri Gulab (Pink Roses)
- Dhaagewali Mishri (Unrefined Rock Sugar)
- Shelf life : 12 Months
Know Your Farmer
The Sweet Resilience of Megha Tai: A Story in Every Petal
In a small, quiet village in Maharashtra where the air is scented with earth and bloom, lives Megha Indulkar. At 48, Megha Tai’s hands tell a story—not just of hard work, but of a quiet revolution that is securing her family’s future.
Sun-Kissed and Farm-Grown
Unlike mass-produced preserves, Megha Tai’s gulkand begins right in her own backyard. Every morning, before the dew has even settled, she walks through her farm to hand-pick the Chaitri Roses. These rare, desi roses bloom specifically in the peak of the Indian summer and are prized for their deep fragrance and natural cooling properties. For Megha Tai, these aren't just flowers; they are a gift from the soil she has tended for years.
The "Mishri" Mystery
What makes her gulkand a true mystery to those used to commercial sweets is her refusal to use refined white sugar. Megha Tai uses Raw Sugar (Mishri). This unrefined sweetness preserves the medicinal potency of the petals without the "sugar spike" of modern processed foods. It creates a cooling, healing blend that honors ancient Ayurvedic wisdom, making it as much a medicine as it is a treat.
The Art of the Slow Process
Megha Tai is a woman of immense patience. Her Desi Gulab Gulkand isn't made in a factory; it is "sun-cooked."
- She layers the fresh petals and mishri in glass jars.
- She allows them to sit under the warm Indian sun for weeks.
- She stirs them by hand, allowing the sun to slowly fuse the ingredients until they reach their original, potent state.
This slow process is the reason for the rich texture and intoxicating aroma that simply cannot be replicated by machines.
More Than a Product: A Family’s Strength
For Megha Tai, this work is the pillar of her family's economic sustainability. In a world where rural life can be unpredictable, her craft has empowered her to provide stability and a better future for her loved ones. She is a symbol of the modern rural woman—hardworking, traditional, and a successful entrepreneur in her own right.
When you open a jar of her Gulkand, you aren’t just tasting roses and raw sugar. You are tasting the sun, the spirit of Satara, and the hardworking heart of Megha Indulkar.
"The farm gives me the roses, but the sun gives them the soul. I simply wait and watch the magic happen." — Megha Tai
Benefits
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Traditional Recipe: Made using authentic sun-cooking process passed down through generations.
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Natural Ingredients: Contains only roses, unrefined rock sugar, and raw honey - no preservatives.
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Natural Sweetness: A natural source of sweetness from honey and mishri.
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Aromatic Rose Flavor: Distinctive floral taste from native Chaitri Gulab roses.
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Versatile Use: Perfect as a dessert, spread, or mixed with milk.
Ways to Nourish
- Enjoy directly as a dessert or sweet treat.
- Mix with milk for a refreshing beverage.
- Use as a spread for bread, chapatis, or parathas.
- Add to desserts for a floral flavor.
Storage Info
- Store in a cool, dry place away from direct sunlight.
- Keep the container tightly sealed after use.
- Best consumed within 6 months for optimal flavor.
