Bajre ki Raab or Raabdi is a warm, soothing soup made using bajra flour, dry ginger powder, jaggery, ajwain and loads of ghee in Rajasthan and Gujarat. Here is how to make Bajre ki Raab Recipe.
Before a fortnight or so, we visited my mom’s at Jhansi. Along with the visit, I even planned an itinerary to visit Khajuraho and the nearby places. Not only did this entire trip rejuvenate me but it even gave me a chance to relish some of the best dishes made by my mommy dear!
Right from Tamatar Palak ka Sharba, Aate ka Halwa, Gajar ka Halwa till Baingan ka Bharta, I gorged on the best winter food that I could think of! And it was fun to gorge on the aforesaid piping hot dishes because it was super chilled there at Jhansi.
To add to the above my mom served us Bajre ki Raab, which I yesterday prepared again at home to beat all the cough and cold that the weather change had inflicted on me!
Bajre ki Raab or Rabri is a warm, soothing soup made using bajra flour (pearl millet flour), dry ginger powder, jaggery, ajwain and loads of ghee in Rajasthan and Gujarat. Not only does it enhance our immunity but Bajre ki Raab also cures the loss of appetite, provides energy and it is also recommended to pregnant women.
Upon that this Raab being sweet, warm and of nice texture relaxes the throat like nothing else. You can even make a savory version of this raabdi recipe. Skip adding jaggery and add salt instead.
So, do go through this interesting recipe and make sure to try it out to make this winter subtly warm and comforting.
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Gujarati Bajre ki Raab Recipe
Bajre ki Raab Recipe
Gujarati Bajre ki Raab is a warm, soothing soup made using bajra flour, dry ginger powder, jaggery, ajwain and loads of ghee in Rajasthan and Gujarat. Here is how to make it.
- 1 tbsp Ghee
- 1/4 cup Bajra Flour
- 4 cups Water
- 1/2 tsp Dry Ginger Powder
- 1/4 cup Jaggery Grated
- 1/2 tsp Ajwain / Carom Seeds
Heat ghee in a pan.
Add bajra flour and fry for 2-3 minutes.
Add water, dry ginger powder, jaggery and ajwain and let the raab cook for 8-10 minutes, until jaggery melts and the raab is thickened.
Keep stirring the raab continuously while cooking.
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