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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 minutes
Cook Time 6 minutes
Course Dessert, eggless dessert, Indian Dessert, Indian Sweets
Cuisine Indian, Indian Fusion
Servings 18 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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