📝 About This Recipe
Navat is the soul of the Bukharan Jewish tea table, a crystalline masterpiece of boiled sugar and saffron that sparkles like raw amber. This traditional rock sugar is more than a sweetener; it is a symbol of health and celebration, often served at life-cycle events or dissolved into green tea to soothe the soul. Its unique structure is achieved through a patient process of crystallization around cotton threads, resulting in a pure, floral sweetness that is quintessentially Central Asian.
🥗 Ingredients
The Sugar Base
- 5 cups Granulated white sugar (high-quality pure cane sugar is best)
- 2 cups Filtered water (clean water ensures clarity of the crystals)
- 1/4 teaspoon Cream of tartar (helps prevent premature crystallization in the pot)
Aromatics and Color
- 1/2 teaspoon Saffron threads (crushed and steeped in 1 tbsp warm water)
- 1 teaspoon Rose water (culinary grade for a delicate floral finish)
- 1-2 drops Yellow food coloring (optional, for a deeper golden hue)
Structural Materials
- 4-5 feet Heavy-duty white cotton thread (must be 100% cotton, no synthetic fibers)
- 3-4 pieces Wooden skewers or clean sticks (to suspend the threads across the jar)
- 1 piece Large glass jar (heat-resistant, like a wide-mouth mason jar)
👨🍳 Instructions
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1
Prepare your crystallization vessel by thoroughly cleaning and drying a large, wide-mouth heat-resistant glass jar.
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2
Cut lengths of 100% cotton thread that are slightly shorter than the depth of your jar. Tie these threads to wooden skewers so they will hang vertically into the jar without touching the bottom or sides.
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3
In a heavy-bottomed saucepan or a traditional kazan, combine the 5 cups of sugar, 2 cups of water, and cream of tartar.
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4
Heat the mixture over medium-high heat, stirring constantly until the sugar is completely dissolved and the liquid is clear.
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5
Once boiling, stop stirring. Use a wet pastry brush to wash down any sugar crystals from the sides of the pot to prevent the syrup from seizing.
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6
Clip a candy thermometer to the side of the pot and continue boiling until the syrup reaches the 'soft crack' stage, approximately 270°F to 280°F (132°C to 138°C).
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7
While the syrup boils, steep your crushed saffron in a tablespoon of warm water for 5 minutes to release its vibrant color and aroma.
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8
Once the syrup reaches the correct temperature, remove it from the heat immediately. Stir in the saffron water, rose water, and food coloring if using.
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9
Allow the syrup to cool for about 5-8 minutes until it thickens slightly but is still very fluid.
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10
Carefully pour the hot syrup into the prepared glass jar. Lower the skewers so the threads hang into the syrup, ensuring they are spaced at least an inch apart.
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11
Place the jar in a warm, dark, and completely still location. Do not move or vibrate the jar for the next 3 to 5 days.
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12
After 3-5 days, a thick crust of crystals will have formed on the threads. Gently break the surface crust of the syrup and lift the skewers out.
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13
Rinse the crystals very briefly under cool water to remove any excess sticky syrup, then hang them to dry for 24 hours.
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14
Once dry, carefully snip the threads to remove the Navat from the skewers. Break into large, jagged chunks for serving.
💡 Chef's Tips
Ensure your cotton threads are 'seeded' by dipping them in the syrup and then in dry sugar before hanging them; this gives the crystals a foundation to grow on. Never move the jar during the crystallization process, as vibrations can cause the sugar to crash and form a slush rather than large crystals. If the syrup forms a solid block instead of growing on the threads, your temperature was likely too high or you didn't use enough water. Use a very heavy pot to ensure even heat distribution and prevent the sugar from scorching at the bottom. Store the finished Navat in an airtight glass container to keep it from becoming sticky in humid weather.
🍽️ Serving Suggestions
Serve alongside a steaming pot of Bukharan green tea (Chai) and a plate of roasted almonds. Offer small chunks of Navat with 'Noni Toki' (thin, crisp Bukharan flatbread) for a traditional snack. Dissolve a piece into hot water with a slice of lemon as a traditional Central Asian remedy for a sore throat. Place a large crystal in the center of a dessert platter surrounded by dried apricots, raisins, and walnuts. Present as a gift in a decorative tin during Jewish holidays like Purim or Rosh Hashanah.