A warm and soothing soup, Bajre Ki Raab is made using bajra flour, dry ginger powder, jaggery, ajwain, and loads of ghee in Rajasthan and Gujarat. Here is how to make it.
Try a few more Rajasthani recipes, that are almost a regular at my home – Rajasthani Jaiphali Aloo, Rajasthani Panchmel Dal, Sev Tamatar Ki Sabzi, Rajasthani Safed Maas, Rajasthani Namkeen Oliya, Rajasthani Mirchi Vada and Rajasthani Pitod Ki Sabzi.
About This Recipe
Bajre Ki Raab (Bajra Rabri) is a traditional soup recipe prepared in Gujarati and Rajasthani homes, during winters. It is very easy to make and comes together in just 15 minutes.
Bajra flour is cooked along with ginger powder, jaggery, ajwain (carom seeds) and lots of ghee to make this warm and comforting raab recipe. Sweet, salty, warm and earthy, you will all the flavours in this one raab.
This rabri is sweet, but you can also make a savoury version by adding salt instead of jaggery.
Ghee – Homemade ghee is the best! If you are using store bought ghee, always chose the high quality one. Do not substitute it with oil, as ghee adds a rich flavour that oil won’t.
Bajra Flour – Also known as pearl millet, you will easily get it at nearby stores.
You can also make this raab using corn flour or ragi flour instead.
Others – Dry ginger powder, jaggery, water and ajwain (carom seeds) are also added to give it a lightly sweet taste with a touch of spiciness.
Incase you want to make a savoury version, you can use salt instead of jaggery.
Not only does it enhance our immunity but Bajre ki Raab also cures the loss of appetite and provides energy.
It is also recommended for pregnant women or new mothers, as it boosts their health and immune system. The carom seeds avoids bloating and ginger powder increases breast milk production.
It is also great if you are feeling under the weather and relaxes the throat like nothing else.
Serve it right out of the pan, when its hot as it will get lumpy and thick once it cools down.
You can have it any time of the day. It is a great soup to enjoy for a light meal or side dish with your meals as well. It is also a great snack to have in winters, when hunger strikes in between the meals.
It is also quite popular during weddings in winters, especially in Rajasthan.
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Bajre ki Raab Recipe
- 1 tablespoon Ghee
- ¼ cup Bajra Flour
- 4 cups Water
- ½ teaspoon Dry Ginger Powder
- ¼ cup Jaggery (Grated)
- ½ teaspoon 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.
- Serve hot.
Delicious and warm feeling . Used Milk instead of water.
Nice. That’s a nice variations 🙂