Rajasthani bajre ki raab/raabdi/rabri Recipe

Cooking Directions

• STEP 1.In a pan, roast the bajre ka atta (pearl millet flour) until it turns golden brown.
• STEP 2.In a separate pot, bring water and buttermilk to a boil. Add the roasted flour and mix well.
• STEP 3.Cook on low heat, stirring continuously, until the mixture thickens. Add spices and serve hot.

Cooking Tips

• Roasting the bajre ka atta enhances its flavor and removes any raw taste.
• Adjust the consistency of the raab by adding more water or buttermilk if desired.
• Serve the raab hot with a dollop of ghee for added richness.

Storage and Serving

• Rajasthani bajre ki raab can be stored in the refrigerator for up to 2 days.
• Reheat before serving and adjust the consistency with water or buttermilk if needed.
• Serve hot with roti or rice for a wholesome meal.