This traditional Gujarati Raab recipe is a healthy and nutritious porridge using whole grain flour and millet flours. It is served mostly during wintertime to keep warm and given to people who are recovering after a bout of illness to recover their strength and build up their stamina. It can also be had an energy drink by people who fast (vrat) during the festivals. This raab kanji also helps to keep cold and cough at bay.

INGREDIENTS

• Rajgira flour or Amaranth flour- 1 tbsp

• Kuttu flour or buckwheat flour - 1 tbsp

• Ragi Flour or Finger millet flour - 1 tbsp

• Jaggery - 1/4 cup grated

• Ghee or clarified butter - 2 tsp

• Ajwain - 1/2 tsp

• Dry ginger powder - 1/4 tsp

• Black pepper powder - 1/8 tsp

• Water - 2 cups

• Milk – 1 cup

• Salt - 1 pinch

INSTRUCTIONS

1. In a saucepan mix together all the flours.

2. Add water, grated jaggery, salt and mix well without any lumps using a balloon whisk or with your fingertips.

3. Place the saucepan on the stove and cook over medium flame till it comes to a boil.

4. Simmer the flame completely and cook for 5 to 7 mins stirring continuously till the porridge thickens considerably.

5. Heat a pan, add ghee and let it melt over low flame. Switch off the stove.

6. Immediately add ajwain, black pepper powder, ginger powder and roast for a few seconds in the heat of the ghee itself.

7. Pour this tempering over the simmering porridge and mix well. Take the pan off the stove.

8. Add milk and mix well.

9. Raab porridge is ready.

10. Serve hot or warm.