Gehu ki Raab

Create the Raab Mixture (2-3 minutes)

• Turn the heat to the lowest setting. Gradually pour in the 4 cups of water while whisking vigorously and continuously to prevent any lumps from forming.
• Ensure the flour is fully incorporated into the water to create a smooth, thin mixture.
• Once all the water is added and the mixture is smooth, increase the heat to medium.

Simmer and Flavor (5-6 minutes)

• Bring the mixture to a gentle boil, stirring occasionally.
• Add the grated jaggery, dry ginger powder, and optional cardamom powder. Stir well until the jaggery is completely dissolved.
• Reduce the heat to low and let the raab simmer for another 4-5 minutes, until it thickens to a flowing, soupy consistency. It will continue to thicken as it cools.

Serve Warm

• Turn off the heat. Pour the hot Gehu ki Raab into serving bowls or mugs.
• Garnish with slivered almonds and serve immediately for the best taste and comforting warmth.