Rabri (fermented barley and buttermilk drink)
AI-drafted · awaiting admin review
A cooling summer drink of barley or bajra flour cooked and fermented in buttermilk, drunk in Haryanvi villages.
Region: HaryanaOccasion: Summer mornings and noon mealsTime: 20 min + 6–8 hours fermentingServes: 4Vegetarian
Ingredients
- ½ cup barley (jau) flour or bajra flour
- 4 cups sour buttermilk (chhachh)
- 1 cup water
- Salt to taste
- ½ tsp roasted cumin powder
Method
- Mix the flour with 1 cup of buttermilk and the water until smooth. Leave covered for a few hours or overnight to sour.
- Cook on low heat, stirring all the time, for about 10 minutes until it thickens and smells cooked.
- Cool completely.
- Whisk in the rest of the buttermilk, salt and roasted cumin until it is pourable.
- Serve cold in a glass or clay pot.
History
Rabri was made in clay pots in the morning and left to cool through the day, so that farm families had a filling, cooling drink in the fields.
Significance
Rabri is valued in the hot months of Haryana for keeping the body cool and is still served at many village homes and dhabas.