By Deepali Verma
November 7, 2024
As rasam comforts South Indians, Bajra Raab is the winter staple in Rajasthani homes. This warm, millet-based drink is packed with nutrients, helping to ward off cold and flu while providing a deliciously warming start to your day.
2 tbsp bajra (pearl millet) flour 1 tsp ghee 2 cups water 1 tsp grated ginger A pinch of ajwain Jaggery or salt, to taste
Heat ghee in a pan, add the ajwain seeds and let them splutter. Add grated ginger and sauté briefly.
Mix the bajra flour with a little water to make a smooth paste, then add it to the pan. Add the remaining water and stir continuously to avoid lumps.
Simmer the raab on low heat for 5–7 minutes until thickened.
Sweeten with jaggery for a mild, earthy flavour or add a pinch of salt for a savoury touch. Serve hot, sipping slowly to enjoy the warmth and nutrition.