Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, bajra ki raab/pearl millet smoothy. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Bajra Raab, Rajasthani Bajre ki Raab recipe with step by step photos. Add the bajra flour to it. You will notice that the flour of Indian pearl millet drink turns light brown in colour..recipe. a healthy traditional north indian roti recipe made with bajra flour or pearl miller flour. it is particularly made in rajasthani cuisine and typically recipe. indian cuisine mainly deals with flatbread recipes which are either made with grain flour or millet flours. typically the type of flour consumed.
Bajra ki raab/pearl millet smoothy is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Bajra ki raab/pearl millet smoothy is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have bajra ki raab/pearl millet smoothy using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Bajra ki raab/pearl millet smoothy:
- Prepare 2 spoon bajra (pearl millet) flour
- Get 2 spoon curd
- Get to taste Salt
- Prepare 1/4 spoon cumin seeds
- Prepare Water as required
Bajra is one of the oldest millet used by our ancestors. Along with wheat flour even bajra was included in the regular diet. It is known to have a very high fiber Dieticians and Nutritionist are trying their best to promote this particular millet and increase its consumption by educating its benefits among all. Pearl millet (Pennisetum glaucum) is the most widely grown type of millet.
Steps to make Bajra ki raab/pearl millet smoothy:
- Take bowl and add 2 spoons of bajra flour in it. Add salt and cumin seeds to it and mix then add 2 spoons of curd and make a paste of it.
- Add 1 glass of water to it and mix it thoroughly. Make sure there are no lumps in it.
- Now take a pan and heat it. Add the bajra curd mix to it. Keep the flame high at first until the rabb come to a boil. Once it's at boiling temperature then lower the flame. Keep stirring it so the bajra won't form any lumps in it. Stir for another 5 minutes on lower flame till some water reduces. Then shut off the flames and keep the raab aside to cool down for 2-3 hours.
- Raab is drank as a cold drink so once the raab cool off it thickens, to adjust it's consistency you can add cold water to it. You can even add ice cubes before serving it.
- To serve pour raab into glasses and add a spoon of curd to it and mix it with a spoon, and garnish it with roasted cumin powder. Your healthy pearl millet smoothy is ready.
It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa. This pearl millet recipe needs overnight prep in terms of soaking. That apart, this gluten free grain combined with mung dal and vegetables, makes a Pearl Millet or whole bajra is an excellent whole grain to stock up in the kitchen. A lot of cooks get discouraged by the very long cooking time, labelling.
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