Rajasthan and Haryana

Bajre ki rabdi

Name: Bajre ki rabdi
Total time: 30 min
Yield: 4 servings
Cuisine: Rajasthani
Ingredients: 1/2 cup bajra flour (pearl millet flour); 2 1/2 cups buttermilk; 3/4 cup water; 1/2 tsp roasted and crushed cumin seeds; Salt, to taste

Bajra cooked in buttermilk and left to sour. A cool, tangy summer drink from desert kitchens.

30 minTime

7 gProtein each

mildSpice

Desert summer2 chapters · 1 min read

Make it your way

Grandma's wayBajra and buttermilk soured and cooked in an earthen pot.

The original

116kcal

7 gprotein

2 gfibre

30minutes

Bajre ki rabdi as Rajasthani and Haryanvi villages make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Bajra flour (pearl millet flour)½ cup

Buttermilk2½ cups

Water¾ cup

Cumin seeds½ tsp, roasted and crushed

Saltto taste

Method

4 steps

1Whisk bajra flour into the buttermilk until smooth. Cover and leave 4 to 6 hours to sour lightly.
2Add water and cook on low, stirring constantly, for 15 to 20 minutes.
3Cool completely, then thin with more buttermilk if you like.
4Stir in roasted cumin and salt and serve chilled.

Serve it like this

Serve in tall steel glasses or kulhads, chilled, with crushed cumin on top.

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

Bajre ki rabdi

Make it your way

Ingredients

Method

Make it a meal