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Learn how to make 2 types of Bajre Ki Raab at home with our Chef Ruchi Bharani
Servings – 2
Bajre Ki Raab Ingredients
Introduction
How To Make Bajre Ki Raab (Sweet Version)
1 & 1/2 tbsp Ghee
1 tsp Edible Gum
3 tbsp Pearl Millet Flour
1 tbsp Ghee
1 & 1/2 cup Water
Jaggery
1 tsp Cardamom Powder
Almond Flakes
How To Make Bajre Ki Raab (Savoury Version)
3/4 cup Curd
1 tbsp Ghee
1/4 cup Pearl Millet Flour
Salt
Cumin Seed Powder (roasted)
Cumin Seed Powder (for garnishing)
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About Pearl Millet
Pearl millet is commonly used to make bhakri flatbread. It is also boiled to make a Tamil porridge called kamban choru or “kamban koozh”. In Rajasthani cuisine bajre ki khatti rabdi is a traditional dish made with pearl millet flour and yogurt. It is usually made in summers to be served along with meals.
India is the largest producer of pearl millet. India began growing pearl millet between 1500 and 1100 BCE. It is currently unknown how it made its way to India.[6] Rajasthan is the highest-producing state in India. The first hybrid of pearl millet developed in India in 1965 is called the HB1.
Sajje is the local name of the Pearl Millet in Karnataka and is mostly grown in the semi arid districts of North Karnataka. Sajje is milled and used for making flatbread called ‘Sajje Rotti’ and is eaten with Yennegai (stuffed brinjal) and curds.
Kambu is the Tamil name of pearl millet and is an important food across the Indian state of Tamil Nadu. It is the second important food for Tamil people consumed predominantly in the hot humid summer months from February through May every year. It is made into a gruel and consumed along with buttermilk or consumed as dosa or idly.
Pearl Millet is called Bajra in Northern Indian states. There was a time when Bajra along with Jowar were the staple food crops in these states but it reduced to mere cattle fodder crop after the Green Revolution in the 1960s. |
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