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Rajgira Raab - Amaranth flour porridge

Oct-04-2017
Sheetal Bhatt
5 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Rajgira Raab - Amaranth flour porridge RECIPE

Raab is basically roux of flour and ghee, thinned using either milk or water, flavored with jaggery/sugar and spices. Its a very versatile drink made using couple of pantry staples and could  be made in a jiffy.  Raab is either sweet or savoury and can be made using a variety of flours. Raab, a quick and soothing soup that is staple to Gujarati and Rajasthani cuisines. On regular basis Raab is made with wheat flour and jaggery and a pinch of chai masala is added to it. Ideally we add sooth or ganthoda powder to it but chai spice works just as good. “Have a bowl of Raab and you will be fit and fine.. is what my Ba said when she made a fresh serving of Raab when any of us in the family was under the weather. Traditionally we used to be served piping hot Raab in a chaaliya (brass bowl)!! I have always loved Raab and still rely on its healing properties. It is not just when you are feeling unwell, a bowl of Raab rejuvenates a tired mind and body, helps relax and feel better during flu bout or ease period cramps..it also makes a wonderful weaning food. Raab is quick to make and requires very little preparation. It works very well as a beverage to warm us up in winters. The humble Rajgira Raab I share here has all the goodness of Rajgira with the simplicity of Raab. Eating well need not be a taxing affair, such simple preparations work equally well :)

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Gujarat
  • Simmering
  • Blending
  • Hot Drink
  • Healthy

Ingredients Serving: 2

  1. 2 tablespoons Rajgira flour/Amaranth flour
  2. 3 tablespoons ghee/clarified butter
  3. 2 cups water (more if you need thinner Raab)
  4. 1/3 cup grated jaggery (adjust to taste)
  5. a pinch of sooth/dried ginger powder or chai masala/chai spice
  6. 2 tablespoons slivered almonds (optional)

Instructions

  1. In a saucepan mix the jaggery and water in a pan and bringing it to boil.
  2. Place a heavy bottom or non-stick saucepan/patili on medium to low flame.
  3. Put the ghee in the pan.
  4. As the ghee heats up, add the flour. Roast the flour until it changes color and emits a pleasant aroma.
  5. Working quickly to ensure the flour does not burn, add the hot water while continuing to whisk the mix continuously.
  6. Be careful, as adding hot water will make the mix sizzle and release hot steam.
  7. Blend well to a homogeneous mix gradually, the Raab will begin to thicken.
  8. Add the spice powder you have chosen and turn off the flame after couple of minutes of cooking.
  9. Garnish with almond sliver if using.
  10. Serve the Rajgira Raab hot in a bowl or mug.

Reviews (1)  

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Hema Mallik
Oct-06-2017
Hema Mallik   Oct-06-2017

I will surely try this.

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