Makki Ki Raab Recipe, A Punjabi Drink For Cold Rainy Days

Rainy days often call for a comforting beverage that can warm both the body and the soul. In Punjab, a region renowned for its rich culinary heritage, Makki Ki Raab has been a beloved drink for generations. This traditional Punjabi beverage combines the earthiness of maize flour, the creaminess of yoghourt, and the aromatic essence of spices to create a delightful and nourishing treat. Let's embark on a culinary journey and explore the recipe for this soul-warming drink that is sure to make your rainy days more delightful.


  • 1 cup maize flour (makki ka atta)
  • 2 cups yoghurt
  • 4 cups water
  • 1 tablespoon ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1 teaspoon black pepper powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Fresh coriander leaves for garnish

1. Preparing the Makki Flour

To begin, take a cup of maize flour in a bowl. Ensure that the flour is free of any impurities. Maize flour is known for its slightly coarse texture, which adds a unique touch to the drink. If you prefer a smoother consistency, you can sieve the flour to remove any coarse particles.

2. Cooking the Makki Flour

In a large pot, heat the ghee over medium heat. Once the ghee melts, add the cumin seeds and allow them to splutter for a few seconds. This will release their aromatic flavours. Now, add the maize flour to the pot and roast it gently, stirring continuously. Roasting the flour enhances its nutty flavour and removes any raw taste. Be careful not to burn the flour; keep the heat low and stir constantly until it turns golden brown. This process should take approximately 5-7 minutes.

3. Adding the Yoghourt Mixture 

In a separate bowl, whisk the yoghurt until it becomes smooth and creamy. Slowly add water to the yoghurt, whisking continuously to ensure a uniform consistency. Once the yoghurt and water mixture is well combined, pour it into the pot with the roasted maize flour. Stir gently to incorporate the flour into the liquid, avoiding lumps.

4. Infusing Flavours 

Now, it's time to add the spices that will infuse the Raab with their delightful flavours. Sprinkle black pepper powder, turmeric powder, and salt into the pot. Give it a good stir to ensure that the spices are evenly distributed throughout the mixture. These spices not only add warmth but also offer numerous health benefits, making this drink a wholesome choice for chilly rainy days.

5. Simmering and Serving 

Place the pot on the stove over medium heat and bring the mixture to a gentle simmer. Allow it to cook for 15-20 minutes, stirring occasionally. As the Raab simmers, the maize flour will thicken the drink, creating a smooth and creamy consistency.

Once the Raab reaches the desired consistency, turn off the heat. Ladle the warm Makki Ki Raab into serving bowls, garnishing each bowl with fresh coriander leaves for a vibrant touch. The aromatic scent of the coriander complements the flavours of the drink perfectly.

Makki Ki Raab, a traditional Punjabi drink, offers a delightful blend of flavours and a comforting experience on cold rainy days. With its wholesome ingredients and aromatic spices, this soul-warming delight will surely make you savour every sip, transporting you to the heart of Punjab's culinary traditions.