Nolen Chawal Bhog Recipe (Rice Pudding With Nolen Jaggery)
Nolen Chawal Bhog is a quintessential dessert enjoyed during the festive seasons of Makar Sankranti in South India and Poush Parbon in West Bengal. This indulgent rice pudding is made with the seasonal and aromatic nolen gur (date palm jaggery), which is freshly available in the winter months. The sweetness of jaggery combined with the creamy milk and fragrant basmati rice creates a dessert that is not only rich in flavor but also steeped in tradition. With just a handful of ingredients, the result is a delectable, comforting treat that serves as the perfect conclusion to a festive meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 1 liter (full cream) |
| Nolen Gur (date palm jaggery) | 1 cup (100 grams) |
| Basmati Rice (or any fragrant rice) | 100 grams |
| Salt | A pinch |
| Slivered Almonds (Badam) | A few (for garnish) |
| Glazed Cherries | A few (for garnish) |
Preparation Time:
- Prep Time: 5 minutes
- Cook Time: 30 minutes
Instructions
To prepare Nolen Chawal Bhog (Rice Pudding With Nolen Jaggery), start by washing and draining the basmati rice to remove any excess starch. Ensure all ingredients are measured and ready for use.
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Boil Milk: Begin by boiling the full-cream milk in a heavy-bottomed saucepan over medium heat. Once the milk begins to boil, reduce the heat to a simmer, stirring occasionally to prevent the milk from sticking to the bottom of the pan. Allow the milk to reduce by half, which should take around 15–20 minutes.
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Cook the Rice: Once the milk has reduced, add the basmati rice into the simmering milk. Allow the rice to cook on a low flame for about 10–15 minutes, or until the rice is soft and almost fully cooked. Be sure to stir occasionally to prevent the rice from sticking to the bottom of the pan. The milk will gradually thicken and absorb into the rice.
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Add Nolen Gur (Date Palm Jaggery): When the rice is almost done cooking, add the Nolen Gur (date palm jaggery) slowly to the pan, stirring constantly to ensure the jaggery dissolves evenly. Let the rice pudding simmer for an additional 5 minutes, allowing the jaggery to infuse the mixture with its rich flavor.
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Season and Final Touches: Once the pudding has thickened slightly and the jaggery is well incorporated, add a pinch of salt to balance the sweetness and enhance the flavor. Stir well and remove the pan from the heat.
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Cool and Garnish: Let the Nolen Chawal Bhog come to room temperature. Transfer the pudding to a serving bowl and garnish with slivered almonds (badam) and glazed cherries for a touch of elegance and added flavor.
Serving Suggestions:
Nolen Chawal Bhog is the perfect dessert to serve at the end of a festive meal. It pairs wonderfully with other Bengali and South Indian festive recipes, making it an ideal choice for celebrations like Makar Sankranti or Poush Parbon. Its rich, sweet flavor combined with the delightful textures of rice and jaggery will surely leave your guests asking for more.
Allergen Information:
- Contains: Milk, nuts (almonds)
- Possible allergens: Dairy (Milk), Nuts (Almonds)
Dietary Preferences:
- Diet: Vegetarian
- Gluten-Free: Yes (ensure that all ingredients are certified gluten-free)
- Sugar-Free: No (contains jaggery, a natural sweetener)
Tips:
- Use full-fat milk for a creamier, richer texture. You may substitute the milk with non-dairy milk (like coconut milk) for a dairy-free version, though it will slightly change the flavor profile.
- If Nolen Gur is not available, you can substitute it with regular jaggery or brown sugar, though Nolen Gur adds a unique flavor.
- For a festive twist, you can also add chopped pistachios or cashews as a garnish for extra texture and flavor.
This comforting and traditional dessert will undoubtedly warm hearts and bring joy to your holiday celebrations. Enjoy this luxurious rice pudding as a sweet ending to any special occasion!
