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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
Roast the Bajra Flour
Create a Lump-Free Mixture
Simmer and Thicken the 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.
This rajasthani recipe takes 20 minutes to prepare and yields 4 servings. At 235.8 calories per serving with 2.86g of protein, it's a beginner-friendly recipe perfect for breakfast or beverage or snack or supper.
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Serve Hot
Replace ghee with an equal amount of coconut oil or a neutral vegetable oil. The flavor will be slightly different but still delicious.
Add a pinch of black pepper powder and a pinch of turmeric powder along with the dry ginger for added warmth and health benefits.
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.
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.
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.
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.
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.
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.
Yes, it is considered very healthy. Bajra (pearl millet) is a gluten-free grain rich in fiber, iron, and magnesium. The addition of ginger and ajwain aids digestion and provides warmth, making it a traditional remedy for colds and coughs, particularly in winter.
Absolutely. To make a vegan version, simply substitute the dairy ghee with an equal amount of coconut oil or any other neutral-flavored plant-based oil.
Lumps usually form if the water is added too quickly. To fix a lumpy raab, you can use an immersion blender directly in the pan to smooth it out. Alternatively, let it cool slightly and blend it in a regular blender until smooth before reheating.
Yes, you can. Use about 1 inch of freshly grated ginger. Add it to the hot ghee along with the ajwain seeds at the beginning of the recipe to release its flavor.
Store any leftover raab in an airtight container in the refrigerator for up to 2 days. It will thicken upon cooling. Reheat it on the stovetop over low heat, adding a splash of water or milk to reach your desired consistency.
This recipe goes great with these complete meals
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