Description
Warm up this winter with Bajra Raab, a traditional drink packed with the goodness of pearl millet, jaggery, and spices. Perfect for boosting immunity and keeping you cozy, this wholesome recipe is easy to make and irresistibly delicious. A must-try comfort drink for chilly days!
Ingredients
-
1 tbsp clarified butter (घी)
-
3 tbsp pearl millet flour (बाजरा आटा)
-
2 cups water
-
2 tbsp jaggery, grated (गुड़, कद्दूकस किया हुआ)
-
½ tsp dry ginger powder, सूखा अदरक पाउडर (सोंठ)
-
¼ tsp cardamom powder (इलायची पाउडर)
-
A pinch black pepper powder (काली मिर्च पाउडर), optional
Instructions
- In a deep pan, heat ghee over low flame.
- Add the bajra flour to the ghee and roast it on low heat.
- Stir continuously to ensure even roasting and prevent lumps. Roast until the flour turns aromatic and slightly darker in color (about 3-5 minutes).
- Slowly pour in 2 cups of water while stirring continuously to avoid lumps.
- Keep stirring to make the mixture smooth and prevent it from sticking to the pan.
- Add grated jaggery to the mixture and stir well until it dissolves completely.
- Let the mixture simmer for 5-7 minutes on low flame, allowing it to thicken slightly.
- Mix in dry ginger powder, cardamom powder, and a pinch of black pepper powder for flavor and warmth.
- Stir well to combine.
- Pour the raab into serving bowls or glasses.
- Serve immediately while it’s warm for maximum comfort and nourishment.
Notes
- Ensure the heat is kept low while roasting the bajra flour to avoid burning.
- Stir continuously for even roasting and to enhance the nutty flavor of the flour.
- Add the water gradually while stirring vigorously to prevent lumps from forming.
- Use a whisk if needed to achieve a smooth consistency.
- If the raab feels too thick after simmering, add a splash of hot water and stir to adjust the consistency.
- For a thinner drink, use ½ cup more water during cooking.
- Adjust the quantity of jaggery based on your preferred sweetness level.
- The dry ginger and cardamom powders add warmth and depth to the drink; feel free to adjust these spices to your taste.
- Black pepper powder is optional but enhances the warming effect, especially in colder weather.
- Serve the Bajra Raab immediately while it’s warm, as it tastes best fresh and hot.
- Bajra Raab is best consumed fresh, but you can store leftovers in the refrigerator for up to 1 day. Reheat gently on low heat before serving.
- Category: Beverages
- Cuisine: Indian
Keywords: Winter Special Recipes, Healthy Beverages, Pearl Millet Recipes, How To Make Bajre Ki Raab, Bajra Drink Recipe