Bajre ki raab is a traditional drink of Rajasthan made with pearl millet flour and yogurt. It is very nutritious. Raab is served warm in winters and cold in summers There is also a sweet version of Raab that has jaggery, ghee and nuts.
In the dessert regions during summers when the vegetables are scarce, people make do with dried vegetables like Ker Sangri or Raab They make a thicker version of Raab to dip the Rotlas.
Bajra flour .... 2 tbsps
Yogurt .......... 1/2 cup
Ajwain ........ 1/8 th tsp
Cumin seeds ... 1/8 tsp
Salt .............. to taste
Roasted cumin powder.. 1 pinch
Whisk the yogurt with 2 cups of water.Add salt, cumin and ajwain seeds.Now blend in the bajra flour and whisk it well to avoid any lumps.
Place a pan on the gas. Pour the liquid into it.
Keep stirring for 5-7 minutes until it thickens.
Now add 1 more cup of water and continue to stir on low flame. The flour has to be cooked properly so that there is now raw taste.
When you get the desired consistency remove from the gas.
Pour it into the serving glass and sprinkle a pinch of roasted cumin powder.