Bajre Ki Raabdi/Raab is a traditional Rajasthani drink which has been an important part of daily diet of people all over Rajasthan from past many centuries. This is made by fermenting a mixture of buttermilk and bajra (pearl millet) flour. Fermentation process results in development of good bacteria and makes this drink very nutritious and tasty. This drink is made both in summer and winters. In winters, it is served hot to keep the body warm. In summers, it is consumed cold, and keeps the body cool and protects from heat stroke.
Ingredients:
2 cups buttermilk + 2 cups of water OR 1 cup thick curd + 4 cups of water
1/3 cup pearl millet (bajra) flour
½ tsp cumin seeds (jeera)
1 tsp salt (can be adjusted as per taste)
For garnishing:
½ tsp roasted cumin seeds or coarsely powdered cumin seeds
Serving: 4 people
Calorific Value (per serving):
Energy: 53 kcal
Protein: 2 gm
Carbs: 7 gm
Fats: 2 gm
Fibre: 1.15 gm
Method:
1. Add buttermilk in a saucepan and dilute it by adding 2 cups of water. (If you are using curd then add 4 cups of water to dilute it.)
2. To the above saucepan, add bajra flour and cumin seeds. Whisk this mixture properly so that no lumps of bajra flour left in the mixture.
3. Cover this mixture with a plate and keep it in a warm place for 2-3 hours. (Traditionally, this was made and kept in an earthen pot under the sun for natural fermentation).
(Note: We are following this step to ferment the mixture so that it gets more nutritious and helps in better digestion. In case you are short of time or you don’t want to ferment the mixture, then you may skip this step.)
4. Now cook this mixture in same saucepan over a medium to low flame. It is very important that you continuously stir the mixture, preferably with a wooden ladle, till the point the mixture starts boiling. For this quantity, it will take 8-10 minutes for the mixture to start boiling.
5. Once you observe a boil in the mixture, then from that point you can cook the mixture for another 5-10 minutes. You will start seeing change in the consistency from thin to thick consistency.
6. Stop cooking the mixture when it reaches about semi liquid/pouring consistency. In case it becomes very thick like porridge, you can add some water to get the desired consistency. At this stage, add salt to the mixture and mix it well.
7. Now pour the mixture into glasses or soup bowls.
8. Garnish your raabdi with roasted cumin seeds or cumin seeds powder and serve hot.
In winters, enjoy your raabdi as an appetizer or soup.
Recipe Video
Here's a video for this recipe from our live cooking session:
Know Your Ingredients
Pearl Millet (Bajra)
Pearl millet is a nutri-cereal which is gluten free and highly rich in nutrients such as protein, fibre, iron, phosphorus and magnesium. Due to its rich composition of minerals and proteins, it offers numerous health benefits such as controlling diabetes, helping in weight loss, reducing cholesterol, and aiding digestion. Pearl millet is also high in beneficial plant chemicals like antioxidants, polyphenols and phytochemicals, all of which are known for contributing to optimal human health in many ways.
Buttermilk
Buttermilk contains less fat and fewer calories than milk due to removal of butter. It is a good source of protein and calcium. It also contains sodium, potassium, vitamins and traces of phosphorus. Healthy bacteria and lactic acid in buttermilk help in digestion and improves our metabolism. It also helps to maintain regular bowel movements and helps people who suffer from constipation. Being a good source of calcium, buttermilk helps in maintaining a healthy skeletal system and keeping our bones and teeth strong.