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Bajre ki raab

AI-drafted · awaiting admin review

A thin, warm porridge-drink of bajra flour and buttermilk or water, spiced with ajwain or ginger.

Region: RajasthanOccasion: Winter mornings; for new mothers and the sickTime: 20 minServes: 3Vegetarian

Ingredients

  • 3 tbsp bajra flour
  • 1 tbsp ghee
  • ½ tsp ajwain
  • ½ tsp grated ginger (optional)
  • 2 tbsp jaggery (sweet version) or 1 cup buttermilk and salt (savoury version)
  • 3 cups water

Method

  1. Heat ghee in a pan and add ajwain and ginger.
  2. Add the bajra flour and roast on low heat for 3–4 minutes until it smells nutty.
  3. Pour in the water slowly, whisking to avoid lumps.
  4. Simmer for 10 minutes, stirring, until slightly thick.
  5. Stir in jaggery for the sweet raab, or cool a little and add buttermilk and salt for the savoury one. Serve warm.

History

Raab is one of the oldest ways of using millet in the desert, needing only flour, water and a little fat.

Significance

It is given to new mothers, the elderly and anyone with a cold, as a warming, easy-to-digest food.

Sources