Gujarati Raab Recipe

Raab is designed to be sipped slowly. This drink contains Indian spices such as cloves, cinnamon, dry ginger powder, black pepper powder and ajwain (carom seeds), providing warmth. 

Wheat flour, ghee, and jaggery form the bulk. 

To make it vegan, you can use olive oil or coconut oil instead of ghee.

To make raab gluten-free, use bajra flour (pearl millet flour) to make bajra raab or ragi flour (finger millet flour).

How to serve Raab?

Raab can be sipped from a glass if kept runny or can be eaten from a bowl with a spoon. It is served hot. 

You can prepare a large batch of raab and keep it in the fridge. When you want to serve it, simply reheat a small amount in the pan or in the microwave.

If it has thickened, you can add a little water and give a good stir to remove lumps. 

Another Raab Recipe- Rajasthani Bajra Rabri ( savoury and suitable for summer) 

How to make Raab

• Place jaggery and water in a saucepan and bring it to boil until jaggery completely dissolves.
• Drain the mixture through a sieve.

• In another heavy bottom pan, heat ghee on medium flame and add all the whole spices and flour except dry ginger powder.

• On a low heat roast the flour until light pink. High heat may burn the flour. 
• Turn the heat as low as possible and slowly and carefully add jaggery water.

• Keep mixing the raab using a whisk so there are no lumps.

• Bring it to a simmer and simmer for a couple of minutes.
• The raab will get thicker. Once it reaches thin soup consistency, add dry ginger powder and turn off the heat. Add more water if you want it thinner. 
• Serve piping hot raab immediately for the best effect. 

Notes:-
If you don't like using whole spices, use them as a powder but add in the last stage of cooking.