Foydalanuvchi:Nekosh

	Gulkand..JPG; Bir likopcha gulqand
	k; m; t;

Gulqand[tahrir | manbasini tahrirlash]

Gulkand (shuningdek gulqand yoki gulkhand) atirgul barglaridan Hindiston yarimorolida tayyorlanadigan shirinlik.^[1] Bu atama Fors tilidan olingan; gul (atirgul) va qand (shakar/shirin).^[2]^[3]

Tayyorlanishi[tahrir | manbasini tahrirlash]

Anʼanaviy tarzda, gulqand Damask atirgullaridan tayyorlanadi.^[4] Tayyorlashda atirgulning boshqa turlaridan ham foydalaniladi Xitoy atirguli, Fransiya atirguli, va Cabbage atirguli.^[4] Maxsus pushti atirgul barglari tayyorlanadi va shakar bilan aralashtiriladi. Atirgul barglari sharbati kamayib qattiq massa boʻlgunigacha shakar bilan sekin pishiriladi.^[5]

Atirgul barglari gulqand uchun tayyorlanmoqda

Umumiy tibbiyotda qoʻllanilishi[tahrir | manbasini tahrirlash]

Gulqand Yunon tibbiyot tizimida sovituvchi tonik sifatida ishlatiladi.^[6] Shuningdek, u Ayurveda va Fors tibbiyotida tanadagi nomutanosibliklarga yordam berishda ishlatiladi.^[7]

References[tahrir | manbasini tahrirlash]

↑ Davidson, John. The Magic of Roses For Cooking and Beauty. JD-Biz Corp Publishing, 2013 — PT20 bet. ISBN 9781311602237.
↑ Nadaf, Nilofar; Patil, Renuka; Zanzurne, Chaitanya (2012). "Effect of addition of gulkand and rose petal powder on chemical composition and organoleptic properties of Shrikhand". Recent Research in Science and Technology 4: 52–55.
↑ „Gulkand, the Sweet Rose Preserve That's Also an Incredible Summer Coolant“. NDTV Food. Qaraldi: 2020-yil 30-oktyabr.
↑ ^4,0 ^4,1 Ravsaheb, Mhetre Suhas (2019). "Preparation of gulkand flavored milk". Vasantrao Naik Marathwada Krishi Vidyapeeth. https://krishikosh.egranth.ac.in/displaybitstream?handle=1/5810129917.
↑ Singh, Prerna. The Everything Indian Slow Cooker Cookbook. Adams Media, 2012. ISBN 9781440541698.
↑ Parveen, Rabea; Zahiruddin, Sultan (2020). "Chromatographic Profiling of Rose Petals in Unani Formulations (Gulkand, Arq-e-Gulab, and Rose Sharbat) Using HPTLC and GC–MS". Journal of AOAC International 103 (3): 684–691. doi:10.5740/jaoacint.19-0289. PMID 31561756.
↑ Davidson, John. The Magic of Roses For Cooking and Beauty. JD-Biz Corp Publishing, 2013 — PT21 bet. ISBN 9781311602237.

[magic1-1] Davidson, John. The Magic of Roses For Cooking and Beauty. JD-Biz Corp Publishing, 2013 — PT20 bet. ISBN 9781311602237.

[2] Nadaf, Nilofar; Patil, Renuka; Zanzurne, Chaitanya (2012). "Effect of addition of gulkand and rose petal powder on chemical composition and organoleptic properties of Shrikhand". Recent Research in Science and Technology 4: 52–55.

[3] „Gulkand, the Sweet Rose Preserve That's Also an Incredible Summer Coolant“. NDTV Food. Qaraldi: 2020-yil 30-oktyabr.

[:0-4] 4,0 ^4,1 Ravsaheb, Mhetre Suhas (2019). "Preparation of gulkand flavored milk". Vasantrao Naik Marathwada Krishi Vidyapeeth. https://krishikosh.egranth.ac.in/displaybitstream?handle=1/5810129917.

[5] Singh, Prerna. The Everything Indian Slow Cooker Cookbook. Adams Media, 2012. ISBN 9781440541698.

[6] Parveen, Rabea; Zahiruddin, Sultan (2020). "Chromatographic Profiling of Rose Petals in Unani Formulations (Gulkand, Arq-e-Gulab, and Rose Sharbat) Using HPTLC and GC–MS". Journal of AOAC International 103 (3): 684–691. doi:10.5740/jaoacint.19-0289. PMID 31561756.

[magic2-7] Davidson, John. The Magic of Roses For Cooking and Beauty. JD-Biz Corp Publishing, 2013 — PT21 bet. ISBN 9781311602237.

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Gulkand..JPG Bir likopcha gulqand
k m t