Bajre ki Raab

Create a Lump-Free Mixture

• Turn the heat to the lowest setting. While whisking vigorously with one hand, slowly pour the water into the pan with the other.
• Continue whisking without stopping until the roasted flour is completely dissolved in the water and the mixture is smooth and free of lumps.

Simmer and Thicken the Raab

• Add the grated jaggery, dry ginger powder, and salt to the pan. Stir well until the jaggery dissolves completely.
• Increase the heat to medium and bring the mixture to a gentle boil.
• Once it begins to boil, reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally. The raab will thicken to a flowing, porridge-like consistency.

Serve Hot

• Turn off the heat. Carefully pour the hot Bajre ki Raab into serving bowls or mugs.
• Garnish with slivered almonds and serve immediately while it's warm and comforting.