Raab Recipe - Immunity Building Home Remedy Made From Millet Flour
A vegetarian Indian recipe with tablespoons bajra flour ( pearl millet), tablespoons whole wheat flour, dry ginger powder - or freshly ground ginger. Ready in 20 min, serves 2.
Curated byAarav Mehta🇮🇳
Instructions
9 steps- 1
To begin making the Raab Recipe; combine the bajra, wheat flour and 3 cups of water in a saucepan and place it on medium heat
tablespoons bajra flour ( pearl millet)(2)tablespoons whole wheat flour(1) - 2
Stir to make sure there are no lumps
- 3
Stir in the jaggery, ginger powder and allow the mixture to come to a boil stirring constantly
dry ginger powder - or freshly ground ginger(1/4 teaspoon)jaggery - crumbled(1/4 cup) - 4
Continue to stir until the mixture begins to thicken slightly for about 5 to 8 minutes
- 5
Heat the ghee in another small pan; add the ajwain (or cumin), black pepper and allow it to roast for a few seconds
teaspoons ghee(2)ajwain (carom seeds) - or cumin seeds(1/2 teaspoon)whole black peppercorns - pounded(1 teaspoon) - 6
Pour the ghee into the hot Raab Mixture
teaspoons ghee(2) - 7
Check the taste and add more jaggery or ginger to suit your taste
dry ginger powder - or freshly ground ginger(1/4 teaspoon)jaggery - crumbled(1/4 cup) - 8
You can adjust the consistency by adding water if required
- 9
Serve Raab as a side dish along with Rajasthani Gatte Ki Sabzi, Phulka and Mirchi Lahsun Ka Chunda for a weekday meal
Rate this recipe
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Raab Recipe - Immunity Building Home Remedy Made From Millet Flour
A vegetarian Indian recipe with tablespoons bajra flour ( pearl millet), tablespoons whole wheat flour, dry ginger powder - or freshly ground ginger. Ready in 20 min, serves 2.
Curated byAarav Mehta🇮🇳
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Directions
9 steps- 1
To begin making the Raab Recipe; combine the bajra, wheat flour and 3 cups of water in a saucepan and place it on medium heat
tablespoons bajra flour ( pearl millet)(2)tablespoons whole wheat flour(1) - 2
Stir to make sure there are no lumps
- 3
Stir in the jaggery, ginger powder and allow the mixture to come to a boil stirring constantly
dry ginger powder - or freshly ground ginger(1/4 teaspoon)jaggery - crumbled(1/4 cup) - 4
Continue to stir until the mixture begins to thicken slightly for about 5 to 8 minutes
- 5
Heat the ghee in another small pan; add the ajwain (or cumin), black pepper and allow it to roast for a few seconds
teaspoons ghee(2)ajwain (carom seeds) - or cumin seeds(1/2 teaspoon)whole black peppercorns - pounded(1 teaspoon) - 6
Pour the ghee into the hot Raab Mixture
teaspoons ghee(2) - 7
Check the taste and add more jaggery or ginger to suit your taste
dry ginger powder - or freshly ground ginger(1/4 teaspoon)jaggery - crumbled(1/4 cup) - 8
You can adjust the consistency by adding water if required
- 9
Serve Raab as a side dish along with Rajasthani Gatte Ki Sabzi, Phulka and Mirchi Lahsun Ka Chunda for a weekday meal
Rate this recipe
