As the festival of lights, Diwali graces our homes with its warm glow, there’s an inherent magic in the air that beckons us to indulge in the sweet symphony of flavours. Amidst the joyous celebrations, there’s a culinary masterpiece that takes centre stage—a labour of love that transcends the ordinary, inviting you to embark on a journey of taste and tradition. Enter the realm of Nolen Gur Rabri, a Diwali special that transforms simple ingredients into a decadent delight, capturing the essence of festivity in every spoonful. This isn’t just a recipe; it’s a culinary ode to patience, a celebration of rich, creamy indulgence, and an invitation to savour the sweetness of Diwali, one spoonful at a time. So, let’s try this amazing recipe by Sneha Singhi Upadhaya!
Nolen Gur Rabri’s Diwali Tale Of Taste
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Nolen Gur Rabri is a delightful Diwali special dessert that originates from the Indian subcontinent. It’s a rich and creamy dish made by reducing full-fat milk to a thick consistency and then sweetening it with nolen gur, a special type of date palm jaggery that adds a unique flavour to the dish. The addition of saffron (kesar), cardamom powder (elaichi), and chopped nuts enhances the taste and texture, making it a perfect treat for the festive season.
What makes this dish special is not just its delicious taste but also the labour-intensive process involved in its preparation. The slow reduction of milk requires patience and dedication, and the result is a creamy, indulgent dessert that captures the essence of Diwali.
Also Read: 8 Quick & Flavourful Recipes For Bhai Dooj To Whip Up Magic In Minutes!
Step-By-Step Recipe For The Amazing Diwali Dessert
Ingredients:
- 2 litres full-fat milk
- 5-6 tbsp nolen gur (you can also use sugar or jaggery as alternatives)
- 7-8 strands of saffron (kesar)
- 1 tsp cardamom powder (elaichi)
- 1/4 cup chopped nuts (like almonds, pistachios, or cashews)
Instructions:
- Heat The Milk:
Pour 2 litres of full-fat milk into a kadhai (Indian wok) and heat it.
- Malai Formation:
Allow the milk to come to a boil, and then let it simmer over low heat. As the milk simmers, stick the malai (cream) formed on the sides of the kadhai. This process will take some time, so be patient.
- Scrape The Bottom:
Every 3–4 minutes, scrape the bottom of the pan to prevent sticking. Continue this process until you have about 2 cups of milk left.
- Mix Malai:
Once you have reduced the milk, scrape the sides of the kadhai and mix the malai back into the milk.
- Add Flavours:
Add nolen gur, saffron strands, and cardamom powder to the milk. Cook for an additional 2 minutes, allowing the flavours to meld.
- Garnish:
Garnish the rabri with chopped nuts like almonds, pistachios, or cashews.
- Serve:
You can serve Nolen Gur Rabri either hot or cold, according to your preference.
- Enjoy:
Dive into this luscious, homemade Diwali treat and savour the rich flavours that make all the effort worthwhile.
This Nolen Gur Rabri is a perfect way to add sweetness to your Diwali celebrations, and the homemade touch makes it even more special.
Cover Image Courtesy: Sneha Singhi Upadhaya/Instagram
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