Makki Ki Raab Recipe

Cooking Directions

• STEP 1.In a pan, heat ghee and add cumin seeds. Let them splutter.
• STEP 2.Add cornmeal and roast it for a few minutes until it turns golden brown.
• STEP 3.Slowly add buttermilk, stirring continuously to avoid lumps.
• STEP 4.Add water, salt, black pepper, and turmeric powder. Mix well.
• STEP 5.Cook on low heat for 15-20 minutes, stirring occasionally.
• STEP 6.Garnish with fresh coriander leaves and serve hot.

Cooking Tips

• Make sure to roast the cornmeal properly to enhance its flavor.
• Stir the buttermilk slowly to prevent lumps from forming.
• Adjust the consistency of the raab by adding more water if desired.

Storage and Serving

• Makki Ki Raab is best served hot.
• It can be stored in the refrigerator for up to 2 days.
• Reheat before serving and adjust the consistency with water if needed.