Bajra ni rab | How to make Bajra ni rab

By Archana Srivastav  |  28th Jan 2018  |  
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  • Bajra  ni rab, How to make Bajra  ni rab
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About Bajra ni rab Recipe

I made Gujarati style sonth ganthola ni raab . It is very healthy and warm for winter season . It works as immunity booster .

The delicious and mouthwatering Bajra ni rab is a famous dish of Gujarat and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Bajra ni rab is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Bajra ni rab. Archana Srivastav shared this Bajra ni rab recipe which is perfect to serve for 2 people. The step by step process with pictures will help you to know how to make the delicious Bajra ni rab. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Bajra ni rab recipe at your home and surprise your family and friends.

Bajra ni rab

Ingredients to make Bajra ni rab

  • 2 table spoon pearl millet flour
  • 1 table spoon clarified butter
  • 2 table spoon jaggery
  • 1 tea spoon ginger powder
  • 1/2 teasooon ganthola powder ( peepramool )
  • 2 cups water

How to make Bajra ni rab

  1. Boil 2 cups of water in a pan .
  2. Add crushed Jaggery in it .
  3. Keep stirring till Jaggery Dissolved completely.
  4. Heat ghee in pan add pearl millet four in it .
  5. Keep sauteing in low flame till aroma comes .
  6. Add Ginger powder and ganthola powder saute them for couple of minute .
  7. Add jaggery water in it very slowly.Keep the flame slow .
  8. Keep stirring till required consistency.
  9. Serve hot with chopped almond .
  10. Enjoy .Happy winters.

Reviews for Bajra ni rab (1)

Shelly Sharma10 months ago


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