The vibrant nine-day festival of Chaitra Navratri commenced on Tuesday, April 9, with grandeur and enthusiasm. Chaitra Navratri, observed during the Hindu lunar month of Chaitra (March-April), carries immense cultural and spiritual significance. Spanning nine days, this festival reveres Goddess Durga and her myriad forms, symbolizing the victory of good over evil.
Throughout this auspicious period, devotees pay homage to the nine forms of Maa Durga, including Maa Shailputri, Maa Brahmacharini, Maa Chandraghanta, Maa Kushmanda, Maa Skandamata, Maa Katyayani, Maa Kalaratri, Maa Mahagauri, and Maa Siddhidatri. The festivities culminate with Ram Navami on April 17, commemorating the birth of Lord Rama, the seventh incarnation of Lord Vishnu and the son of King Dasharatha and Queen Kausalya of Ayodhya.
On the second day of Chaitra Navratri, devotees worship Maa Brahmacharini, depicted holding rosary beads adorned with rudraksha in one hand and a kamandalu (water pot) in the other. It is believed that Maa Brahmacharini has a penchant for jaggery, and hence offerings comprising this sweet ingredient are made to her.
In reverence to this sacred occasion, we present an effortless recipe for Nolen Gur Payesh, a delectable rice pudding infused with the rich flavors of date palm jaggery, which can be offered as bhog to Maa Brahmacharini.
Nolen Gur Payesh is a traditional Bengali rice pudding made with Nolen Gur, which is date palm jaggery, giving it a distinct flavor. Here's a recipe to make this delicious dessert:
Ingredients:
- 1/2 cup Gobindo Bhog rice (or any fragrant short-grain rice)
- 1 liter whole milk
- 1/2 cup Nolen Gur (date palm jaggery), grated or chopped
- 2-3 cardamom pods, crushed or powdered
- A handful of cashew nuts, almonds, and raisins (optional)
- A pinch of saffron strands (optional)
- 1 tablespoon ghee (clarified butter)
Instructions:
- Wash the rice thoroughly under running water until the water runs clear. Soak the rice in water for about 30 minutes.
- In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir occasionally to prevent it from sticking to the bottom of the pan.
- Once the milk comes to a boil, lower the heat to medium-low and let it simmer, stirring occasionally. Allow the milk to reduce and thicken. This process may take about 30-40 minutes.
- While the milk is simmering, drain the soaked rice and keep it aside.
- In another pan, heat the ghee over medium heat. Add the drained rice and sauté for a couple of minutes until it becomes slightly translucent.
- Once the milk has reduced to about half its original volume and has thickened, add the sautéed rice to the milk. Stir well to combine.
- Continue to cook the rice in the milk until the rice is fully cooked and the payesh reaches a creamy consistency. This might take another 20-30 minutes.
- Add the grated or chopped Nolen Gur to the payesh and stir well until the jaggery is completely dissolved. Let it simmer for another 5-10 minutes.
- Crush the cardamom pods and add the seeds to the payesh. Also, add the saffron strands if using. Stir well to incorporate the flavors.
- In a separate small pan, lightly roast the cashew nuts, almonds, and raisins in ghee until they turn golden brown. Add them to the payesh and mix well.
- Once everything is well combined and the payesh has reached the desired consistency, turn off the heat and let it cool slightly.
- Serve the Nolen Gur Payesh warm or chilled, garnished with more nuts and raisins if desired. Enjoy this delicious Bengali dessert!
