How to Make Nolen Gur Rabri Shots

Name: Nolen Gur Rabri Shots/Instant Gur Rabri in 6 minutes
Prep time: 5 min
Cook time: 6 min
Ingredients: 3/4 cup Grated Patali Gur/Nolen Gur/date palm Jaggery (If you get Nolen gur in liquid form, then use 100 grams or 100 ml ); 1 1/2 cup Full Fat Milk Powder (I used Nido brand); 300 ml Heavy whipping Cream (chilled); 4 tbsp Condensed Milk; 1 cup Milk (I used 2 % milk); 1 tbsp chopped pistachios for garnishing

Nolen Gur Rabri Shots/Instant Gur Rabri in 6 minutes-The taste is so unique and delicious that this recipe does not require any cardamom, saffron or nuts. I wanted the taste of the gur to shine and be the prominent flavor, so no additional flavoring was added. I have used Nolen Gur or Date Palm Jaggery but this recipe can be made with any variety of gur/jaggery

For those not familiar with this term-Nolen means new and Gur means jaggery. Winters in Kolkata are synonymous with desserts made from this seasonal delicacy. This gur is basically the sap from the Khajur/khejur trees or date palms. A slit is made in the stem of the trees and an earthern pot tied just below the slit to catch the sap/juice or Ros. The juice collects overnight and then next morning the juice is brought down, boiled and undergoes the process of being converted into gur/jaggery. Any delay in converting the sap into jaggery can lead to fermentation of the sap into alcohol. This fermented sap is sold as Toddy or Tari.

To make this winter specialty available all around the year, they started processing and preserving the otherwise liquid gur in solidified form as Patali Gur. That’s what I have used to make this Rabdi.Patali Gur is readily available in Bangladeshi stores and even in Patel Brothers in the refrigerated section. I keep it in the freezer so I can enjoy it longer. So what are you waiting for- give these Nolen Gur Rabri Shots a try!

Nolen Gur is my weakness and when I am in Kolkata during winter months, I make sure I indulge in Nolen Gur Sandesh and Rosgolla every single day! that’s not an exaggeration. Yes I always come back with a few extra pounds but it is so worth it lol!

I have earlier shared 2 different types of Rabri recipes. The Instant Rabri is made in the microwave and needs only 4 ingredients. I also have shared a baked rabri recipe where we bake ricotta cheese to make rabri in the oven. Both are super easy and delicious. One of my popular posts is the 30 Easy Indian Desserts Ready in 10 Minutes.

Some other Easy desserts to try are-

Nolen Gur Sandesh

Mishti Doi- Easy stir and set recipe

Mango Mousse without eggs, gelatin or agar agar

Eggless Gulab Jamun Cake and Rabri Shots

Rose Mousse Shots-No Eggs No Gelatin No Agar Agar

Here is the written recipe, followed by he step by step pictorial one-

Nolen Gur Rabri Shots/Instant Gur Rabri in 6 minutes

Aanchal Gupta

Nolen Gur Rabri shots require only 5 ingredients and is ready in 6 minutes. The taste is so unique and delicious that this recipe does not require any cardamom, saffron or nuts. I have used Nolen Gur or Date Palm Jaggery but these Rabri shots can be made with any variety of gur/jaggery

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Prep Time 5

Cook Time 6

Course Dessert, eggless dessert, Indian Dessert, Indian Sweets

Cuisine Indian, Indian Fusion

Servings 2 oz shots

Equipment

1 large microwave safe bowl
1 spatula
1 measuring cups and spoons
1 grater
20 2 oz shot glasses

Ingredients

3/4 cup Grated Patali Gur/Nolen Gur/date palm Jaggery If you get Nolen gur in liquid form, then use 100 grams or 100 ml
1 1/2 cup Full Fat Milk Powder I used Nido brand
300 ml Heavy whipping Cream chilled
4 tbsp Condensed Milk
1 cup Milk I used 2 % milk
1 tbsp chopped pistachios for garnishing

Instructions

Thaw the Patali Gur/Nolen Gur overnight in the refrigerator. Grate 3/4 cup and put the remaining back in the freezer. Save 2 tsp for garnishing later
In microwave safe bowl, mix milk powder, grated jaggery and heavy whipping cream. Mix well with a spatula to make a lump free batter
Add in the condensed milk and mix again
Microwave for 1 minute. Remove from microwave, give it a stir and microwave again for 1 minute. Microwave in intervals of 1 minute for a total of 6 minutes, stirring well with a spatula after every minute.
So its 1 minute, stir,+1 minute, stir+1 minute, stir+1 minute, stir+1 minute, stir+1 minute, stir for a total of 6 minutes
After 4 minutes. the batter will start to come up. Watch it carefully. If you see the batter coming up, pause the microwaving process till it goes down and resume cooking again.
Add the Milk and mix well. At this point the Rabri will be runny. It will thicken as it cools. Use a Tbsp to fill up the shot glasses. Each 2 oz shot glass contains 3.5 tbsp of rabri.
Cover with foil and refrigerate for 6-8 hours, minimum 6 hours.

For topping

Take 2 tsp nolen gur in a small bowl. Add 1/2 to 1 tsp hot water and mix well, breaking the gur with the back of a spoon. Microwave for 10-15 seconds, so the gur melts and you get a smooth paste.
Put a few drops of the melted gur in each shot glass and top with chopped pistachios. Serve chilled

Notes

Patali gur is the preserved, solidified version of Nolen Gur. Its available in the freezer section of Indian and Bangladeshi grocery stores. I bought mine at Patel Brothers. Thawing it and grating it is the easiest way to use Patali Gur. If you want a thicker rabri, you can dry grind 2 slices of day old white bread and add it to the rabri when we add the milk. It will give it the granular ‘daanedaar’ texture. We want the taste of the gur to shine in this recipe, so no cardamoms, saffron etc are used. If Nolen Gur is not available, make it with any other gur, it will still taste delicious.

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Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients

Thaw the Patali Gur/Nolen Gur overnight in the refrigerator. Grate 3/4 cup and put the remaining back in the freezer. Save 2 tsp for garnishing later

In microwave safe bowl, mix milk powder, grated jaggery and heavy whipping cream. Mix well with a spatula to make a lump free batter

Add in the condensed milk and mix again

Microwave for 1 minute. Remove from microwave, give it a stir and microwave again for 1 minute. Microwave in intervals of 1 minute for a total of 6 minutes, stirring well with a spatula after every minute.

So its 1 minute, stir,+1 minute, stir+1 minute, stir+1 minute, stir+1 minute, stir+1 minute, stir for a total of 6 minutes

After 4 minutes. the batter will start to come up. Watch it carefully. If you see the batter coming up, pause the microwaving process till it goes down and resume cooking again

Pictures below taken are after cooking in the microwave at 1 minute intervals

Add the Milk, give it a good stir and use a Tbsp to fill up the shot glasses. Each 2 oz shot glass contains 3.5 tbsp of rabri.

Cover with foil and refrigerate for 6-12 hours, minimum 6 hours

Take 2 tsp nolen gur in a small bowl. Add 1/2 to 1 tsp hot water and mix well, breaking the gur with the back of a spoon. Microwave for 10-15 seconds, so the gur melts and you get a smooth paste.

Put a few drops of the melted gur in each shot glass and top with chopped pistachios. Serve chilled