Nolen Chawal Bhog Recipe (Rice Pudding With Nolen Jaggery)
A sweet pudding made with rice and nolen jaggery
Nolen Chawal Bhog Recipe is a Rice Pudding With Nolen Jaggery. This is a signature dish of Makar Sankranti festival (South India) / Poush Parbon (West Bengal). During this period, nolen gur or date palm jaggery is a seasonal ingredient which is freshly available in winters. With just 3 ingredients, Nolen Chawal Bhog Recipe (Rice Pudding With Nolen Jaggery) tastes divine as a dessert delicacy.
If you like this recipe, try out the other recipes that can also be done with nolen gur -
5 M
30 M
35 M
6 Servings
Ingredients
- 1 liter Milk , Full cream milk - 1 litter
- 1 cup Nolen Gur
- 100 grams Basmati rice , or any fragrant rice
- 1 pinch Salt To garnish
- Slivered Almonds (Badam) , a few
- Glazed Cherries , a few
How to make Nolen Chawal Bhog Recipe (Rice Pudding With Nolen Jaggery)
To prepare Nolen Chawal Bhog Recipe (Rice Pudding With Nolen Jaggery), wash and drain the rice. Keep all the other ingredients handy.
Boil milk in a heavy bottomed saucepan. Once milk starts boiling, simmer it and keep stirring occasionally until it is reduced to half its original quantity.
Add rice into the simmering milk and allow it to cook on low flame for 10 - 15 minutes or until the rice is almost cooked. Keep stirring the milk continuously otherwise rice tends to stick to the bottom.
When the rice is almost done, simmer the flame and add jaggery slowly.
Keep stirring constantly. Simmer the rice pudding for another 5 minutes or until Nolen Chawal Bhog Recipe thickens a bit. Then add a pinch of salt to enhance taste and has uniform colour.
Switch off the flame and allow it to come room temperature.
Transfer to serving bowl and garnish with chopped almonds/slivered almonds and glazed cherries.
Serve Nolen Chawal Bhog Recipe (Rice Pudding With Nolen Jaggery) as a dessert to end a festive meal with more relevant festive recipes.
Nolen Chawal Bhog Recipe (Rice Pudding With Nolen Jaggery) is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens
