Volume II · 2.04

Bajra Raab (Warm Savoury Millet Drink)

Name: Bajra Raab (Warm Savoury Millet Drink)
Yield: 4 servings
Ingredients: Pearl millet (bajra) flour — ⅓ cup + 1 tbsp bajra flour (50 g); Ghee (cow) — 2 tsp (10 g); Carom (ajwain) — ¼ tsp (1 g); Water — 3⅓ cups (800 ml); Jaggery (gur) — 1½ tbsp (20 g); Dry ginger (saunth) — ¼ tsp (0.5 g); Rock salt (sendha namak) — pinch (1 g)

BreakfastsBreakfast

Serves: 4
Portion: 200 ml
Time: 20 min
Texture: IDDSI 2–3
Season: Winter
Dosha: Vata
Pitta
Kapha
Warming; Kapha–Vata

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Pearl millet (bajra) flour	⅓ cup + 1 tbsp bajra flour	50 g	250 g
Ghee (cow)	2 tsp	10 g	50 g
Carom (ajwain)	¼ tsp	1 g	5 g
Water	3⅓ cups	800 ml	4000 ml
Jaggery (gur)	1½ tbsp	20 g	100 g
Dry ginger (saunth)	¼ tsp	0.5 g	2.5 g
Rock salt (sendha namak)	pinch	1 g	5 g

Method

How to cook it

Step 1: Heat ghee; add ajwain, then bajra flour; roast 4 minutes.
Step 2: Whisk in water; simmer 10 minutes, stirring, until smooth and slightly thick.
Step 3: Add jaggery off heat, dry ginger and a pinch of salt.
Step 4: Serve warm in winter mornings.