Contents:
What is nabat?
Nabat is a type of rock sugar. The forms navat, novvot and navot occur in different Central Asian countries. They are related names for one kind of sweet rather than separate Kyrgyz recipes with a compulsory set of additions.
Sucrose forms the base. The syrup may contain grape juice, spices or colouring, but none is essential. The old claim that every nabat is made only from sugar and grapes is incorrect. White crystals normally have a neutral sugar flavour; in yellow and brown pieces, the shade depends on the ingredients, heating and additions.
Nabat is harder than ordinary sugar cubes and dissolves more slowly. It is placed on the table beside dried fruit, nuts and pastries. A small piece with green or black tea is enough for a first taste.
How the crystals grow
Sugar is dissolved in hot water at a high concentration. As it cools, the solution becomes supersaturated, retaining more sucrose than the water can hold at the lower temperature. The excess gradually settles on a seed and develops into visible crystals.
Traditional and industrial methods use cotton threads or rods stretched inside a container of syrup as the seed. Growth takes several days. The remaining syrup is then drained, and the crystals are dried and removed with their support. This is why a thread sometimes remains inside market navat.
Syrup poured onto a tray and cooled for a few hours produces a boiled sweet or fine sugar mass, not the characteristic cluster of large crystals. An older recipe on this page confused the two techniques.
How to choose and eat nabat
Dry nabat should feel hard and separate freely from neighbouring pieces. A sticky surface means the sugar has absorbed moisture or was stored somewhere warm. Colour alone does not prove that honey, grape juice or saffron was used; check the ingredients with the seller or on the packaging.
Do not try to bite through a large crystal. It can damage a sensitive tooth, filling or brace. Break off a small piece, let it dissolve in your mouth or place it in hot tea. Store it in a dry, sealed container away from steam.
Nabat remains added sugar even when made with grape juice. Count it in the same way as sugar in drinks and desserts. If you have diabetes or another condition requiring carbohydrate control, follow your doctor's advice rather than stories about “healing sugar”.
Homemade sugar crystals
A simplified home version of navat grown on wooden skewers. Large crystals take 5-7 days to form. Hot sugar syrup causes severe burns, so children should only observe the process with an adult.
Cuisine: Central Asian. Total preparation time:
Ingredients:
- 600 g white sugar
- 250 ml drinking water
- 2 tbsp sugar for seeding
- 4 wooden skewers
- 2 tall heatproof glasses or jars
Method:
Step 1. Wash and dry the jars completely. Wet the lower half of the skewers, roll them in the seeding sugar and leave to dry for at least 30 minutes.
Step 2. Heat the water in a saucepan. Add the 600 g of sugar in small portions, stirring each time until clear. Once the final portion has dissolved, bring the syrup to a gentle boil and remove from the heat.
Step 3. Leave the syrup for 10 minutes. Carefully pour it into the heatproof jars without touching the hot glass with bare hands.
Step 4. Secure the skewers so the sugared section sits in the syrup without touching the bottom or sides. Cover the jars with clean paper to keep out dust.
Step 5. Leave the jars undisturbed at room temperature for 5-7 days. Do not refrigerate or stir the syrup.
Step 6. Once the crystals reach the desired size, remove the skewers and allow excess syrup to drain. Dry the crystals on baking parchment and store in a dry container.
Share on social media
If you found this guide useful, share it on social media. It takes a moment and helps more travellers discover the project. Thank you!
Anything to add?
Share your experience, leave a comment or suggest an improvement.