I wrote this traditional Gujarati recipe about 18 months ago and later found out that some person had plagerised it and won a prize for it. I was really gutted to find that out. Plagiarism isn’t right and I hope all bloggers will get together to ensure no one steals our recipes.
Raab is extremely good for people who have colds or coughs. It’s also good for people who have lost their appetite. It’s also given to nursing mothers as Bajra has lots of minerals such as iron, magnesium, phosphorous and potassium.
Time 20 minutes
Ingredients for 2-3 servings
- 2 tablespoons bajra (millett) flour
- 1 tablespoon ghee (clarified butter)
- 4 glasses of water
- 4 tablespoons of jaggery (gor)
- 1/4 teaspoon of dried ginger (Sundh) ( you can even add grated fresh ginger)
- 1 teaspoon of Ajmo (Thyme/Carom Seeds)
|Ajmo or Thyme/Carom seeds|
|Bajra flour/Millet flour|
1. Boil the water in a saucepan and add the jaggery, ginger to the water. Let it simmer.
3. Add the ajma (carom seeds) to the ghee and stir until you get a spicy aroma.
4. Add the bajra to this and cook until it starts to cook and little bubbles form (similar to making a roux). You will also get lovely nutty fragrance.
4. Carefully, add the water with the jaggery etc. to the saucepan with the bajra mixture. The hotwater when added to the cooked bajra, will start bubbling and foaming a thick paste. Stir this mixture with a long wooden spoon.
5. Let this mixture (now called Raab) cook for 5 minutes.
6. If you prefer the raab to be fairly runny like soup, add more hot water if required.
7. Pour the raab into a mug as it is ready to drink.
8. The ajmo (carom seeds) and ginger together with the sweet jaggery gives raab a lovely warm spicy taste.
9. This quick and easy recipe is usually served to people who are unwell or to nursing mothers. However, if you are well and drinking this raab just to warm you up you can add sliced nuts to it too.
If you do not have bajra flour, plain wheat flour is fine to use in an emergency.
Lets Cook / Create Hot beverages event by simplyfood.