Bajre ki raab
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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
- Heat ghee in a pan and add ajwain and ginger.
- Add the bajra flour and roast on low heat for 3–4 minutes until it smells nutty.
- Pour in the water slowly, whisking to avoid lumps.
- Simmer for 10 minutes, stirring, until slightly thick.
- 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.