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A traditional Rajasthani winter warmer, this comforting porridge is made by simmering roasted whole wheat flour with jaggery and ghee. Infused with warming spices like ginger and ajwain, it's a soothing remedy for colds and a wonderfully nourishing drink.
For 4 servings
Roast the Flour & Spices (4-5 minutes)
Create the Raab Mixture (2-3 minutes)
Simmer and Flavor (5-6 minutes)
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A traditional Rajasthani winter warmer, this comforting porridge is made by simmering roasted whole wheat flour with jaggery and ghee. Infused with warming spices like ginger and ajwain, it's a soothing remedy for colds and a wonderfully nourishing drink.
This rajasthani recipe takes 15 minutes to prepare and yields 4 servings. At 157.43 calories per serving with 1.64g of protein, it's a beginner-friendly recipe perfect for breakfast or beverage or snack.
Serve Warm
For a gluten-free and more rustic version, replace the whole wheat flour with an equal amount of pearl millet flour (bajra atta). The roasting and cooking process remains the same.
Enhance the texture and nutrition by adding 1-2 tablespoons of finely chopped cashews, pistachios, and walnuts along with the almonds for garnish.
To make this recipe vegan, simply substitute the ghee with coconut oil or any neutral vegetable oil. The flavor profile will change slightly but it will still be delicious.
The combination of ghee, jaggery, and warming spices like dry ginger (sonth) is traditionally used to boost immunity and provide relief from common colds and coughs, especially during winter.
Ajwain (carom seeds) and ginger are renowned for their digestive properties. They help alleviate indigestion, gas, and bloating, making this a soothing, gut-friendly beverage.
This is a classic winter drink as it provides instant energy and internal warmth. The carbohydrates from wheat and jaggery, along with healthy fats from ghee, make it a comforting and nourishing choice in cold weather.
Yes, in moderation, it is considered a healthy and nourishing drink. Whole wheat flour provides fiber, ghee offers healthy fats, and spices like ginger and ajwain aid digestion. Jaggery is an unrefined sweetener with more minerals than white sugar, but it is still a form of sugar.
A single serving (approximately 1 cup or 245g) of Gehu ki Raab contains around 190-220 calories, primarily from carbohydrates and fats from the jaggery and ghee.
The key to avoiding lumps is to add water very slowly while whisking continuously. If it's already lumpy, you can try to break them up with the whisk. For stubborn lumps, carefully pass the mixture through a sieve or use an immersion blender for a few seconds to smooth it out.
Store leftover raab in an airtight container in the refrigerator for up to 2 days. It will thicken significantly when chilled. To serve, reheat it in a pan over low heat, adding a little hot water or milk to achieve the desired consistency.
Yes, you can substitute jaggery with brown sugar, coconut sugar, or regular white sugar. However, jaggery provides the authentic, earthy sweetness and color characteristic of this traditional recipe.