Bajre Ki Raab: Know How To Make This Rajasthani Drink

From Ker Sangri to Laal Maas, the culinary culture of Rajasthan has been blowing our minds and satisfying our taste buds for ages. Rajasthani food is just like its culture- vibrant, captivating and dazzling. A visit to the state is not just a treat for the soul and eyes but the tastebuds too. With India being the top producer of Bajra and Rajasthan producing the most millet, Bajra is used in almost every meal of the day. From Bajra Khichda to Bajre ki roti, Rajasthani cuisine has various dishes made from the millet. Filled with essential nutrients, Bajra is perfect for fitness enthusiasts. To derive most of it while keeping it simple, Rajasthanis consume Bajra in the form of a soup, traditionally known as ‘Bajre ki Raab’. Being gut-friendly, this recipe of Bajra is an excellent cooler per the intense summers of Rajasthan. Wondering how to make it at home? Try this recipe.

Preparation time- 5 minutes

Serving- 5

Calories- 120 kcal

INGREDIENTS

· 1/2 cup Bajra flour

· 1 tbsp ghee

· 1 tsp ajwain

· 1 tsp dry ginger powder

· 1/2 cup jaggery

· A pinch of salt

· Water

METHOD

1. Heat ghee to a pan.

2. Add Bajra flour to the an and roast it for 3-4 minutes on low flame.

3. Next, add the dry ingredients- ajwain, dry ginger powder and salt, and mix.

4. Gradually add water by stirring continuously to avoid lumps.

5. Finally, add the jaggery and cook for 8-10 minutes.

6. Once you get a soup-like consistency, remove it from heat and serve hot.

Traditionally, this dish is garnished with a teaspoon of ghee. ‘Bajre ki Raab’ can be stored in the fridge for about 2-3 days. However, we would advise it to savour while it’s still warm.