An investigation on effect of different proportions of various fruit pulps on the quality of gulkand was undertaken at the Post-Graduate Laboratory, Department of Horticulture, Chimanbhai Patel College of Agriculture, Sardarkrushinagar Dantiwada Agricultural University, Sardarkrushinagar. The experiment was laid out in Completely Randomised Design with fourteen treatment combinations in which proportions of various ingredients by blending sapota or dates with red rose petals, with or without medicinal herbs by maintaining Brix (78o). Among various treatments, the best and most acceptable gulkand based on different fruit pulps was prepared by blending sapota, red rose petals and medicinal herbs [T7 (100 : 850 : 50)] by adjusting to 78oBrix through the addition of required quantity of sugar and equal amount of citric acid (5 g) and packing in wide mouth glass jars. There was an increasing trend in TSS, reducing sugar and acidity whereas, decreasing trend in non-reducing sugar, total sugar and pH throughout the storage period (4 months). The product was found most acceptable with excellent score for colour, appearance, texture, taste, flavour and overall acceptability during the storage of four months. This herbal and medicated food product was very aromatic, appetizing, delicious and nutritious. The net profit of the product per kg is Rs. 31. Therefore, this type of blended gulkand can be promoted as a nutritive food beneficial for health and can be definitely exploited in agro-food processing industry for the generation of employment, for obtaining additional income and for effective utilization of the surplus produce.