Rajasthani Bajre Ki Raab | Pearl Millet Raab Recipe

Rajasthani Bajre Ki Raab | Pearl Millet Raab

  • Prep Time
    2 Minutes
  • Cook Time
    15 Minutes
  • Difficulty Level
    Intermediate

Rajasthani Bajre Ki Raab | Pearl Millet Raab is a traditional Rajasthani dish. 

Rajasthani Bajre Ki Raab | Pearl Millet Raab is a winter special drink. It is made with pearl millet flour (bajre ka atta) and buttermilk. It is a simple and comforting dish that is commonly enjoyed during winters in Rajasthan. Bajre Ki Raab is known for its warming properties and is often consumed to keep the body warm in cold weather. The dish is made by cooking pearl millet flour in buttermilk and flavored with spices like cumin seeds and green chilli. It is a nutritious and filling dish that is easy to make and can be enjoyed as a light meal or snack. So, try to make this recipe in your kitchen and share your feedback with us in the comment section.

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This recipe was prepared by a lovely Mom: Vijay Haldiya

Tips and Suggestions by the Mom Chef:

  • Keep stirring continuously while boiling the raab.
  • You can serve it hot during winter and serve it cold during summer.

For more such exciting recipes like Rajasthani Bajre Ki Raab | Pearl Millet Raab, please click on the following links:

  1. Mix Vegetable Soup
  2. Veg Ragi Soup
  3. Bajre Ka Sogra | Bajre Ki Roti

Current Recipe Rating

(4.5 / 5)

1 rating

  • Recipe
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Ingredients

  • Curd / Dahi - 1 Cup
  • Water - 2 Cups + As required
  • Pearl Millet Flour / Bajre Ka Aata - 2 tsp
  • Salt - As per taste
  • Clarified Butter / Ghee - 1 tbsp
  • Asafoetida / Hing - A pinch
  • Cumin Seeds / Jeera - 1/2 tsp
  • Green Chilli / Hari Mirchi - 2 Chopped
  • Curry Leaves / Curry Patta - A few
  • Coriander Leaves / Hara Dhaniya - For garnishing
  • Roasted Cumin Seeds Powder / Bhuna Jeera Powder - 1/2 tsp
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Take curd and 2 Cups of water in a mixing bowl. Whisk it for a few seconds. Then add pearl millet flour and whisk well using a whisker to prepare lumps-free mixture.
  2. Transfer it to a pan and heat it. Keep stirring continuously for 2 to 3 minutes on high flame till it starts to boil.
  3. Then add water to adjust the consistency and mix well. Now add salt and mix well. Boil it for 10 to 12 minutes on low flame. Keep stirring occasionally.
  4. Once done, turn off the flame and take it out in a serving bowl.
  5. Meanwhile, heat ghee in a tadka pan. Add asafoetida, cumin seeds, curry leaves, and green chilli. Mix well. Turn off the flame.
  6. Add the prepared tadka to the serving bowl. Garnish it with coriander leaves. Sprinkle roasted cumin seeds powder on it.
  7. 'Rajasthani Bajre Ki Raab | Pearl Millet Raab' is ready to be served.

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About Chef

Vijay Haldiya

Passionate about cooking!! Believes that the best way to live life is to live your passion daily!

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