Think millet flour is just for flatbreads? Then let this raab recipe change your mind. Raab is a popular winter drink served in Rajasthan and Gujarat in India. It’s usually made from water and pearl millet flour and is known for its immunity-boosting properties. It’s also a great resource for keeping the cold and cough at bay. And it comes together in just 15 minutes.
In a small pot, add the ghee and heat on medium heat. Once it’s hot, add ajwain seeds and watch them sputter. Then, add bajra flour and roast it for 2-3 minutes.
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Step 2: Add the flavour and water
To the roasted bajra, add the grated jaggery, salt, ginger powder and water. Keep stirring to ensure it all mixes thoroughly — there should be no flour lumps, and the jaggery should be completely dissolved.
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Step 3: Bring to a boil and serve
Bring the raab to a boil. Now, turn the heat to low and continue to cook for another 5 minutes, allowing the flavours to deepen. Serve the raab hot with crisp papad.