Gujarat

Bajra raab

Name: Bajra raab
Total time: 15 min
Yield: 2 servings
Cuisine: Gujarati
Ingredients: 1/3 cup bajra flour (pearl millet flour); 1 1/2 tbsp ghee; 3 tbsp grated jaggery; 2 cups water; 1/2 tsp dry ginger powder (ground ginger); 1/4 tsp ajwain (carom seeds); a pinch cardamom; 1 tbsp slivered almonds

Warm pearl millet porridge with ghee, jaggery and dry ginger. Winter breakfast from a Gujarati kitchen.

15 minTime

4 gProtein each

mildSpice

Raab for the cold days2 chapters · 1 min read

Make it your way

Grandma's wayPearl millet porridge with ghee, jaggery, ajwain and dry ginger, Gujarati home style.

The original

272kcalsame

4 gproteinsame

3 gfibresame

15minutessame

Bajra raab.

Per serving, worked out from the ingredient table.

Ingredients

Bajra flour (pearl millet flour)⅓ cup

Ghee1½ tbsp

Jaggery3 tbsp, grated

Water2 cups

Dry ginger powder (ground ginger)½ tsp

Ajwain (carom seeds)¼ tsp

Cardamoma pinch

Almonds1 tbsp, slivered

Method

4 steps

1Melt the jaggery in the water over low heat and keep it warm.
2Heat ghee in another pan, add ajwain and then the bajra flour. Roast on low, stirring, for 5 to 6 minutes.
3Pour in the jaggery water slowly, stirring fast to prevent lumps.
4Add dry ginger and cardamom and simmer 3 to 4 minutes. Serve hot with almonds.

Serve it like this

Pour into a steel tumbler or cup, scatter almonds on top and serve piping hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Bajra raab

Warm pearl millet porridge with ghee, jaggery and dry ginger. Winter breakfast from a Gujarati kitchen.

15 minTime

4 gProtein each

mildSpice

Raab for the cold days2 chapters · 1 min read

Make it your way

Grandma's wayPearl millet porridge with ghee, jaggery, ajwain and dry ginger, Gujarati home style.

The original

272kcalsame

4 gproteinsame

3 gfibresame

15minutessame

Bajra raab.

Per serving, worked out from the ingredient table.

Ingredients

Bajra flour (pearl millet flour)⅓ cup

Ghee1½ tbsp

Jaggery3 tbsp, grated

Water2 cups

Dry ginger powder (ground ginger)½ tsp

Ajwain (carom seeds)¼ tsp

Cardamoma pinch

Almonds1 tbsp, slivered

Method

4 steps

1Melt the jaggery in the water over low heat and keep it warm.
2Heat ghee in another pan, add ajwain and then the bajra flour. Roast on low, stirring, for 5 to 6 minutes.
3Pour in the jaggery water slowly, stirring fast to prevent lumps.
4Add dry ginger and cardamom and simmer 3 to 4 minutes. Serve hot with almonds.

Serve it like this

Pour into a steel tumbler or cup, scatter almonds on top and serve piping hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bajra raab

Make it your way

Ingredients

Method

Bajra raab

Make it your way

Ingredients

Method

Make it a meal