Bajra Raab Recipe | Rajasthani Bajre Ki Raab Drink
Tarla Dalal
• Updated : Jan 19, 2026
Bajra Raab recipe is considered an excellent drink for Indian winters due to its warming and nourishing properties. Traditional bajre ki raab has been a part of Rajasthani food culture for generations and is especially consumed during cold weather.
Table of Content
About Bajra Raab, Rajasthani Bajre Ki Raab
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Ingredients
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Methods
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For Bajra Raab
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Health Benefits of Bajra Raab
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FAQs
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Related Bajra Raab Recipe
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Tips for Bajra Raab Recipe
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Nutrient values
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Bajra (pearl millet) is rich in iron, fiber, and essential minerals that help boost immunity and maintain body heat. This healthy drink aids digestion, provides sustained energy, and keeps the body warm for longer hours. Bajra raab drink is also known to relieve cold, cough, and seasonal weakness. Prepared with simple ingredients like bajra flour, water, spices, and ghee, this winter-special drink is easy to digest. Including traditional bajre ki raab in your diet offers a perfect blend of taste, tradition, and health during chilly Indian winters.
Bajra Raab is a mildly sweetened drink with jaggery. Indian pearl millet drink has a comforting taste and mouth-feel that kind of warms the body and soul!
To make bajra raab recipe, heat the ghee in a pan and sauté the bajra flour for a while. Ensure that the flour doesn’t get burnt. Add the water and jaggery and immediately whisk it. Cook it for about 1½ minutes. Add the carom seeds and ginger powder and mix and cook for just 30 seconds. Raab is ready for serving!
It is ideal to have this traditional bajre ki raab during the winters, when it will not only make the new mother feel warm and cozy but also boost her health.
This bajra raab for breastfeeding is a porridge-like food made of ghee-roasted bajra flour sweetened with jaggery, which is very apt for lactating mothers. The carom seeds are added to prevent bloating and aid in digestion in the new mothers. On the other hand, ginger powder is known to increase breast milk production.
Indian pearl millet drink is very filling, and must be served immediately after preparation because it will get thick and lumpy upon cooling.
Bajra flour can also be used to make Bajra Roti, Bajra Chakli and Bajra Khakhras.
Tags
Soaking Time
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Preparation Time
1 Mins
Cooking Time
4 Mins
Baking Time
0 Mins
Baking Temperature
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Sprouting Time
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Total Time
5 Mins
Makes
1 cup
Ingredients
For Bajra Raab
- 1 tsp ghee
- 1 1/2 tbsp bajra (black millet) flour
- 1 tbsp grated jaggery (gur)
- 1/8 tsp carom seeds (ajwain)
- 1/8 tsp dried ginger (adrak) powder
Method
For bajra raab
- To make bajra raab, heat the ghee in a non-stick kadhai, add the bajra flour and sauté on a medium flame for 1 to 1½ minutes or till the flour turns light brown in colour.
- Add 1 cup of water and jaggery, mix well and cook on a medium flame for 1½ minutes, while stirring continuously with a whisk.
- Add the carom seeds and ginger powder, mix well and cook on a medium flame for ½ minute, while stirring continuously with a whisk.
- Serve the bajra raab immediately.
Bajra Raab, Rajasthani Bajre ki Raab recipe with step by step photos
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To make bajra raab, heat the 1 tsp ghee in a non-stick kadhai.
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Add the 1 1/2 tbsp bajra (black millet) flour flour to it.
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Sauté on a medium flame for 1 to 1½ minutes. You will notice that the flour of Indian pearl millet drink turns light brown in colour.
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Add 1 cup of water.
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Add the 1 tbsp grated jaggery (gur).
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Mix well and cook on a medium flame for 1½ minutes while stirring continuously with a whisk.
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Add the 1/8 tsp carom seeds (ajwain) for making bajra raab for breastfeeding.
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Add the 1/8 tsp dried ginger (adrak) powder.
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Mix well while stirring continuously with a whisk.
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Ccook traditional bajre ki raab on a medium flame ½ minute.
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Serve the bajra raab immediately.
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Healthy Bajra Raab - for lactating mothers.
- Bajra and jaggery provide enough for the new mother to make up her reserves again.
- Ajwain aids in maintaining digestive health of the mother.
- Some studies have shown that ginge rpowder acts as a galactogouge and enhances breast milk production.
- This bajra raab has just small quantities of ghee, to provide you energy without adding on inches on your waist line.
- What is Bajra Raab?
Bajra Raab is a traditional, mildly sweetened Indian pearl millet drink made from roasted bajra flour, jaggery and spices. - Is Bajra Raab a drink or a porridge?
It has a porridge-like consistency and is served hot, almost like a nourishing drink. - What are the main ingredients required?
Key ingredients are bajra (black millet) flour, ghee, jaggery, carom seeds (ajwain), and dried ginger powder. - How long does it take to make Bajra Raab?
The total prep and cooking time is about 5 minutes. - When should Bajra Raab be served?
It must be served immediately after cooking because it thickens and gets lumpy on cooling. - Can Bajra Raab be made without jaggery?
Traditional recipes use jaggery for sweetness, but you can adjust or omit it as per taste (note: recipe is written with jaggery). - Is Bajra Raab good for new mothers?
Yes the recipe is suggested for lactating mothers as it provides warmth, energy and may support digestion. - What is the role of carom seeds (ajwain)?
Ajwain helps prevent bloating and aids digestion, especially helpful postpartum. - Does Bajra Raab help increase breast milk?
Ginger powder in the recipe is traditionally thought to enhance breast milk production. - Can bajra flour be used for other dishes?
Yes bajra flour is versatile and can also be used to make bajra roti, bajra chakli and bajra khakhras.
If you liked this Bajra Raab Recipe then also check out other recipes like:
1. Roast the Bajra Flour Properly
Ensure you roast the bajra flour in ghee until it turns a light brown and becomes aromatic. This helps eliminate the raw taste and enhances the flavor of the raab without burning it.
2. Whisk Continuously to Prevent Lumps
When you add water and jaggery, whisk continuously so that there are no lumps. Continuous stirring ensures a smooth texture and prevents the bajra flour from settling and clumping.
3. Add Spices at the Right Time
Add carom seeds (ajwain) and ginger powder after the base is cooked rather than at the beginning. This preserves their flavors and digestive benefits without overpowering the raab.
4. Serve Immediately for Best Texture
Bajra raab thickens quickly as it cools. Serve it hot right after cooking for the best consistency and mouthfeel.
5. Adjust Sweetness and Spices to Preference
The recipe uses jaggery, but you can adjust the amount to suit your taste slightly more for a sweeter drink or less for a milder one. Similarly, tweak ginger and ajwain to balance flavor and digestion needs.
6. Enhance with Optional Add-Ins
For added nutrition and flavor, try adding a pinch of saffron or chopped nuts like almonds or pistachios they add richness and extra warmth in winter.
7. Use Fresh Ghee for Richer Flavor
Using fresh, aromatic ghee instead of oil enhances the warming nature of the drink perfect for winter or for new mothers wanting nourishing food.
8. Pair with Simple Sides
Bajra raab pairs well with light snacks or can be enjoyed on its own as a warming breakfast or post-lunch drink. (Traditional context for raab serving)
Nutrient values (Abbrv)per plate
| Energy | 157 Calories |
| Protein | 1.5 g |
| Carbohydrates | 25.2 g |
| Fiber | 1.4 g |
| Fat | 5.6 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Click here to view Calories for Bajra Raab, Rajasthani Bajre ki Raab
The Nutrient info is complete
Tilotma
July 13, 2017, 9:32 a.m.
It''s perfect.very easy to make.my grandmother used to make it for me all the time especially after child birth. But with added spices cloves,cinnamon stick,ajwain ,ginger and gur. The taste is simply amazing.
DR VAISHALI PATEL
Feb. 9, 2016, 9:19 p.m.
very easy and super tasty recipe for winter. I have added some spices ginger powder and ganthoda power to make it more delicious.
reema
Dec. 28, 2013, 9:12 a.m.
When I want to eat sum thing little sweet but healthy and its winter time will surely make this for myself and eat. It is easy to make and very quick.
