Raab
Time breakdown
Ingredients
- Bajra (pearl millet) flour
- Buttermilk (chaach)
- Ginger, grated
- Ajwain (carom seeds)
- Salt
How to Make Raab
- 1
Heat the Anveshan Ghee and roast the bajra flour with ajwain on low heat until it smells nutty.
- 2
Whisk in 1 cup water gradually to make a smooth, lump-free slurry.
- 3
Simmer 8–10 minutes until slightly thickened.
Tips for the Best Raab
- ✓Don't let it boil after adding buttermilk or it will split.
- ✓Roast the flour well — raw flour makes the raab taste pasty.
Frequently Asked Questions
More about Anveshan Pure Cow Ghee
BENEFITS
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