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–+ servings

Raab | gujarati raab | bajri na lot ni raab | gunder ni raab | ghau na lot ni raab

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course beverages
Cuisine Gujarati, Indian
Servings 1 bowl

Ingredients
 

For jaggery water

  • 3 cup water - 1 cup for each raab
  • ½ cup jaggery - 2.5 tbsp to 3 tbsp jaggery for 1 cup water or as per your taste

For bajri na lot ni raab

  • 1 tbsp ghee
  • 1 tsp ajwain
  • 2 cloves
  • 1 inch cinnemon
  • 1 tbsp bajri flour
  • 1 tsp ginger powder
  • ¼ tsp cardamom powder
  • 1 cup jaggery water
  • 1 tbsp almond slits

For gunder ni raab

  • 1 tbsp ghee
  • 1 tbsp gond
  • 1 cup jaggery water
  • 1 tbsp desiccated coconut
  • 2 tbsp almond slits
  • ½ tsp poppy seeds
  • ¼ tsp cardamom powder
  • 1 tsp dry ginger powder
  • 1 tsp ganthoda powder - piprimul powder

For ghau na lot ni raab (wheat flour raab)

  • 1 tbsp ghee
  • 1 tbsp wheat flour
  • 1 tsp dry ginger powder
  • 1 tsp ganthoda powder
  • 1 cup jaggery water
  • ¼ tsp cardamom powder
  • 1 tsp poppy seeds
  • 1 tbsp desiccated coconut
  • 2 tbsp almon slits

Instructions

Making jaggery water

  • Add 3 cups of water to a pan. bring it to boil.
  • Then add ½ cup jagger or according to your taste. mix well and boil till the jaggery is completely dissolved. Keep it aside.

Making bajri na lot ni raab

  • Melt the ghee in a frying pan.
  • Add ajwain, cloves, and cinnamon. Sauté slightly.
  • Add the bajri flour and roast the mixture for 2-3 minutes till it slightly changes its color.
  • Then add dry ginger powder and cardamom powder. Mix well.
  • Now, gradually add jaggery water and mix well.
  • Boil raab mixture for 2-3 minutes.
  • Garnish with almond slits and serve hot.

Making gunder ni raab

  • Melt the ghee in a frying pan.
  • Add gond and fry till it completely puffs up. Mash it slightly.
  • Now, gradually add jaggery water and mix well.
  • Boil raab mixture for 2-3 minutes.
  • Then add desiccated coconut, almond slits, poppy seeds, cardamom powder, dry ginger powder, and ganthoda powder. Mix well.
  • Serve hot.

Making ghau na lot ni raab

  • Melt the ghee in a frying pan.
  • Add the wheat flour and roast the mixture for 2-3 minutes till it slightly changes its color.
  • Then add dry ginger powder and ganthoda powder. Mix well.
  • Now, gradually add jaggery water and mix well.
  • Boil raab mixture for 2-3 minutes.
  • Then add cardamom powder, poppy seeds, desiccated coconut and almond slits. Mix well.
  • Serve hot.

Notes

For bajri na lot ni raab
  • roast ajwain (carom seeds), cloves, and cinnamon into ghee to give a nice flavor to raab.
  • roast flour on low-medium flame.
  • add jaggery water gradually, so there are no lumps into raab mixture.
  • Benefit: bajri raab acts as a medicine for cough & cold and also increases the immunity of the body during winters.
For gunder ni raab
  • fry gond on low-medium flame till it completely puffs up.
  • boil water till gond is completely melted in it.
  • Benefit: Gond raab is rich in calcium and protein. It gives strength to our bones and gives relief from body pain.
For ghau na lot ni raab
  • roast wheat flour on low-medium flame.
  • for good flavor, add dry ginger powder and ganthoda powder into roasted flour.
  • Benefit: wheat flour raab act as a medicine for cough and gas. Also, increase hunger during winters.