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.
Ingredients for 2-3 servings
Time 20 minutes
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)
1 teaspoon of Ajmo (Thyme/Carom Seeds)
Method:
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| Ajmo or Thyme/Carom seeds |
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| Bajra flour/Millet flour |
1. Boil the water in a saucepan and add the jaggery, ginger to the water. Let it simmer.
2. Warm the ghee in a separate saucepan
3. Add the ajma 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. You 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. Sir 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 ready to drink.
8. The ajmo and ginger together with the sweet jaggery gives raab a lovely warm spicy taste.
If you do not have bajra flour, plain wheat flour is fine to use in an emergency.
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I am working for a research institute and right now we are trying to find out millet recipies for nutritionally deficient tribes who, unfortunately have stopped eating millets. please communicate to me all Gujrati Bajra preparations, that will be a great help. My e-mail is....sudha_mati@yahoo.co.in
ReplyDeleteThank you so much for the recepie.
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ReplyDeleteHi, I'm not a fan of re-heating I believe fresh is best but with a hectic lifestyle sometimes it has to be done. My question is can Raab be reheated or kept in flask for few hours and be consumed?
ReplyDeleteRaab tend to get quite thick if left for too long. My suggestion would be not to leave for too long in the flask.
DeleteHi thanks for reply I suppose one has to make the time for best results. Awesome recipe though thank you. Have tried twice and enjoying
ReplyDeleteGreat recipe. My mom used to make it for us and now i tumbled upon this recipe while trying to find healthy meals for my 9 month old.thanks for posting it, Mina!
ReplyDelete