Bajre ki Raab
A warm, comforting porridge from Rajasthan made with pearl millet flour, ghee, ginger, and jaggery. This traditional winter drink is known for its incredible health benefits, especially for colds and coughs.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Roast the Bajra Flour
- b.Place a heavy-bottomed pan or kadai over medium-low heat and add the ghee.
- c.Once the ghee is warm, add the ajwain (carom seeds) and let them sizzle for about 30 seconds until they become fragrant.
- d.Add the bajra flour to the pan. Roast on low heat for 3-4 minutes, stirring continuously, until it turns a light golden brown and releases a nutty aroma. Be careful not to burn it.
- 2
Step 2
- a.Create a Lump-Free Mixture
- b.Turn the heat to the lowest setting. While whisking vigorously with one hand, slowly pour the water into the pan with the other.
- c.Continue whisking without stopping until the roasted flour is completely dissolved in the water and the mixture is smooth and free of lumps.
- 3
Step 3
- a.Simmer and Thicken the Raab
- b.Add the grated jaggery, dry ginger powder, and salt to the pan. Stir well until the jaggery dissolves completely.
- c.Increase the heat to medium and bring the mixture to a gentle boil.
- d.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.
- 4
Step 4
- a.Serve Hot
- b.Turn off the heat. Carefully pour the hot Bajre ki Raab into serving bowls or mugs.
- c.Garnish with slivered almonds and serve immediately while it's warm and comforting.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a smooth, lump-free raab is to pour the water slowly while whisking continuously and vigorously.
- 2Roast the bajra flour on low heat to prevent it from burning, which can impart a bitter taste.
- 3Adjust the amount of jaggery to suit your preferred level of sweetness. You can also use date syrup as an alternative.
- 4For a different flavor profile, substitute dry ginger powder with 1 inch of freshly grated ginger, adding it with the ajwain in the first step.
- 5The consistency is customizable. Cook for less time for a thinner, drinkable raab, or simmer longer for a thicker, spoonable porridge.
- 6Ensure your bajra flour is fresh, as old flour can taste bitter.
Adapt it for your goals.
Vegan Version
Replace ghee with an equal amount of coconut oil or a neutral vegetable oil. The flavor will be slightly different but still delicious.
Extra WarmingExtra Warming
Add a pinch of black pepper powder and a pinch of turmeric powder along with the dry ginger for added warmth and health benefits.
Nutrient RichNutrient-Rich
For a traditional and highly nutritious version, fry 1 tablespoon of edible gum (gond) in the ghee until it puffs up, remove it, and add it back to the raab at the end. This is especially good for new mothers and during winter.
Why this is on our healthy list.
Boosts Immunity & Fights Colds
The combination of warming ingredients like ginger, ajwain, and ghee makes this a traditional remedy for colds, coughs, and congestion. It helps soothe the throat and provides immense comfort during illness.
Aids Digestion
Ajwain (carom seeds) and ginger are renowned for their digestive properties. They help alleviate indigestion, gas, and bloating, making this drink soothing and easy on the stomach.
Rich in Iron & Magnesium
Pearl millet (bajra) is a powerhouse of essential minerals. It is particularly rich in iron, which helps combat anemia, and magnesium, which is crucial for heart health and proper nerve function.
Gluten-Free Energy Source
As a naturally gluten-free grain, bajra is an excellent choice for individuals with celiac disease or gluten sensitivity. It provides complex carbohydrates that ensure a sustained release of energy.
Frequently asked questions
A single serving of approximately 1 cup contains around 250-300 calories. The majority of the calories come from the bajra flour, ghee, and jaggery. The exact amount can vary based on portion size and specific ingredients used.