Winter Special Dishes: Bajra ki Raab is a traditional winter drink of Rajasthan-Gujarat, which is made from millet, ghee, jaggery and hot spices. It keeps the body warm, increases immunity and is considered an energy drink in winter.
Bajre Ki Raab Recipe: Diet should be changed during winter season. The need for more warmth and immunity increases in this season. For this season, some or the other traditional dish is tried in every house, which has been passed down for generations. These remedies help in strengthening the body. One of these is the famous Bajra Raab of Rajasthan and Gujarat, which is especially drunk in winters to get energy and warmth.
What is millet raab?
Bajra Raab is a traditional healthy drink/soup made from bajra flour, ghee, jaggery and spicy spices like dry ginger, black pepper, cardamom and celery. Its texture is slightly thick, like payasam or porridge. It is especially drunk during the cold months because it provides instant warmth to the body. It has been drunk for centuries in the rural areas of Rajasthan and Gujarat.
What is the specialty of this drink?
Bajra Raab is not just a soup but a natural medicine for winter. In earlier times, shepherds, farmers and nomadic communities drank it daily to keep the body strong even in harsh cold. Gradually, it became such a home remedy for winter, which even today benefits people of all ages.
Why is millet raab so healthy?
- Millet – Winter Superfood
- Excellent source of fiber, iron, magnesium and protein
- strengthens digestion
- Gives long lasting energy to the body
- Helpful in protecting from cold
Jaggery – natural sweetness and storehouse of iron
- Help in removing anemia
- maintains body heat
Dry ginger, black pepper, cardamom – winter shield
- Prevents cold and cough
- improve digestion
- increases immunity
- Ghee – Nutrition Powerhouse
- healthy fats
- warms the body from within
- Helps in absorption of nutrients
Read more: Amla Murabba vs Amla Pickle: Which is more beneficial in winter?
How to make millet raab at home?
Material:
- 2 tbsp millet flour
- 1 tablespoon ghee
- 1-2 tbsp jaggery
- 1 cup water
- ¼ tsp dry ginger
- A little black pepper and cardamom powder
Method to make Raab:
Heat ghee in a pan and fry the millet flour lightly. When aroma starts coming, add water slowly and stir continuously so that lumps do not form. When it becomes thick, add jaggery to it. Now add dry ginger, black pepper and cardamom. When it becomes light and thick then turn off the gas. Serve it hot and drink it yourself.
When to drink raab?
You can consume Raab in morning breakfast. It is also great for when you feel hungry in the evening. It can also be consumed during delivery and postnatal recovery. It can be consumed to bring energy to the body after illness.
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