Rajasthani Bajre Ki Raab Recipe

Cooking Directions

• STEP 1.In a pan, heat ghee and add cumin seeds, ginger, and garlic. Cook until fragrant.
• STEP 2.Add pearl millet flour and roast it for a few minutes until it turns golden brown.
• STEP 3.Slowly add buttermilk to the pan, stirring continuously to avoid lumps.
• STEP 4.Add water, salt, and turmeric powder. Mix well and bring the mixture to a boil.
• STEP 5.Simmer the raab for 10-15 minutes, stirring occasionally, until it thickens.
• STEP 6.Serve hot in bowls, garnished with fresh cilantro leaves.

Cooking Tips

• Make sure to continuously stir the mixture while adding buttermilk to avoid lumps.
• You can adjust the consistency of the raab by adding more or less water.
• Feel free to add other spices like red chili powder or garam masala for extra flavor.

Storage and Serving

• Bajre Ki Raab is best enjoyed fresh and hot.
• Leftovers can be stored in the refrigerator for up to 2 days.
• Reheat the raab in a pan or microwave, adding a splash of water if needed to thin it out.