Raab is a traditional Gujarati home remedy made during winter months. This age-old warm drink is loaded with wholesome ingredients such as whole wheat flour, ghee, spices, and jaggery and is served as a soup consistency.
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
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Place jaggery and water in a saucepan and bring it to boil until jaggery completely dissolves.
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Drain the mixture through a sieve.
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In another heavy bottom pan, heat ghee on medium flame and add all the whole spices and flour except dry ginger powder.
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On a low heat roast the flour until light pink. High heat may burn the flour.
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Turn the heat as low as possible and slowly and carefully add jaggery water.
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Keep mixing the raab using a whisk so there are no lumps.
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Bring it to a simmer and simmer for a couple of minutes.
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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.
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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.
Raab Recipe
Equipment
- 1 Sauce pan
- 1 Frying pan
- 1 seive
Ingredients
- 4 tablespoon wholemeal flour or any chapatti flour
- 2 tablespoon ghee coconut oil if vegan
- 3 tablespoon jaggery
- 1 teaspoon carom seeds aka ajwain
- 4 cloves
- 1 teaspoon whole Black Pepper
- cinnamon small piece
- 1 tablespoon dry ginger powder
Instructions
- Place jaggery and 3 cup water in a saucepan and bring it to boil until jaggery completely dissolves.
- Strain the mixture through a sieve.
- In another heavy bottom pan, heat ghee and add all the whole spices.
- Once spices crackles, add flour.
- On a low heat fry the flour until light pink.
- Turn the heat as low as possible and slowly and carefully add jaggery water.
- Keep mixing the raab 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.
- Serve piping hot raab.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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priya says
I am really glad that you shared this tradional recipe here. I am gujju and we used to drink raab in winters. It is a best remedy for cold and cough. We also prepare this recipe from bajra atta.. try that one too.
cookingwithsapana says
I loved this warm and comforting drink when I tasted it once. The pictures are amazing and so cozy.
Unknown says
Since the day i saw this post , I was impressed by the stunning monochromatic pictures you have taken Jagruti, and now after reading the post, I am impressed by the recipe as well. I am saving it to try if sometime. Fantastic share.
Mayuri Patel says
Jagruti... super tempting raab. Must admit have not tasted one made with wheat flour as both my mum and mother in law would raab using bajri flour. I sometimes just make it on impulse as my all time comfort food.
Avin says
Just by reading the recipe feel like having some. It sure is a new recipe for me. I think in each culture you have such recipes that are passed on from one generation to another👍 lovely pics btw.
Priya Srinivasan - I Camp in My Kitchen says
Aww jagruti love it! I just want to make it immediately as I read thru the recipe!! It is still cold here, I m definitely going to try this !!!
www.annapurnaz.in says
Awesome pics and awesome drink. I'm getting fan of your photography
Nisha says
Much needed for the season. I am just recovering from a bad bout of flu and something similar to this is what I kept drinking. They look actually delicious inspite of being a medicinal food. 🙂 🙂
mildly indian says
So much of warmth in the recipe, will do this in the fast approaching winters here
Lathiya says
Never made a drink with Whole wheat flour... looks so come and soothing.. definitely we need this now
Nivedita Thadani says
Luckily (😨) I am not well. So will prepare this tonight and drink and yes me too saving the post.
And I have never heard this before. Thank you Jagruti.
Sharmila kingsly says
Awesome pics which takes me perfect to that winter mood. Though heard of raab ,never tried it myself.. Now bookmarking this..
Vidya Narayan says
I have heard a lot about this winter drink but reading and seeing the lovely images makes me want to try some soon. Such a powerhouse of health in this drink that the body really requires during the bitter cold. Great share and as always, the photography is class!
Rafeeda AR says
Loved reading through the post... recently I had tried the Besan ka Doodh and loved it... now having to try this raab too... the season for flu is on here as well and I am sure my girls would have this like having payasam... Beautiful clicks as usual...
Sonal says
I am so saving this post. Sounds delicious and have great m ducal value.