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Raabdi – A Traditional Drink of Rajasthan

Jan 6

Posted by mystaterajasthan in rajasthani cuisine | No Comments

What is Raabdi ?

Rabadi is a recipe made  of Bajra flour, Chaas (Buttermilk). Rabadi is a very common dish in villages in north-west India.

Rajasthan’s People are very fond of Raabdi. It is often eaten as a substitute for rice and is served with chaas (buttermilk) or milk.

“Raabdi” or “Raab” as it is commonly known, is a thick gruel prepared using bajre ka atta and curds or buttermilk. Raabdi can be served hot or cold.

An earthenware pot full of the bajra flour and buttermilk is often left to simmer over a slow flame in the mornings and it is ready to serve around lunch time after it has simmered for several hours. It does not require a lot of attention, so housewives can complete their other household chores while the raabdi is being cooked.

In some households, raabdi left over from the previous day is often served with hot bajra rotis for breakfast the following day.

Raabdi is very  cheap and very popular with local people of rajasthan and is easily prepared.  It  is used more summer season. Now a days In  five star hotels, Raabdi is also available in large and foreign tourists  The Rabdi with Bajre bread to eat or break

Medical Benefits of Raabdi

  1. It reduces the tension and blood pressure
  2. It helps in sound sleep
  3. Effective in asthma
  4. Good Digestation
  5. Effective in Stomach illness
  6. It works good for people suffering from stone disease

Ingredients required to make Raabdi

  1. ¼ cup bajra flour (millet flour)
  2. ½ cup curds, beaten
  3. 1 tablespoon chopped coriander
  4. a pinch asafoetida
  5. ½ teaspoon ghee
  6. salt to taste

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Rabri – A Delicious Sweetdish from Rajasthan

Jan 5

Posted by mystaterajasthan in rajasthani cuisine | No Comments

A visit to the Pink City is incomplete without a feast of its traditional cuisine. Those wanting to have a taste of authentic Rajasthani food must sample the dal-bati choorma and gatta masala with bajre ki roti. ” And don’t miss the rabri “,  Rajasthani rabri ? you will be surprised .

Somehow this “sweet’’ dish has come to be associated so much with the Bihari Rabri (Devi), that a mention of it as a Rajasthani delicacy seemed far-fetched.

What is Rabri ?

Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time till it becomes dense and changes its color to pinkish. Sugar , spices and nuts are added to it to give it a great taste. It is chilled and served as dessert.

Rabri is easy to make at home and can serve as a tongue licking dessert.

Made with dry milk cream powdered sugar and nuts. Traditional Rabri is made by reducing fresh whole milk

Ingredient required to make Rabri

1. Dry Milk powder: 1 Cup

2. Powdered sugar/ Confectioners sugar: 1 Cup
3. Corn Starch: 1 Tablespoon

4. Unsalted sweet butter: 1 Stick (¼ pound)

5. Heavy whipping cream: 1 Cup

6. Cardamom seeds ground: 1 teaspoon

7. Crushed Pistachio nuts: 2 Tablespoon

8. Toasted sliced slivered almonds: 2 Tablespoons

How to Make Rabri

Step 1: Mix Dry Milk, powdered sugar and corn starch well. It will help if the combination was sieved.

Step 2. Cut in the butter, it may resemble like very fine crumbles

Step 3. Add whipping cream stirring and mixing well.

Step 5. Put the ingredients in a heavy bottom sauté pan, preferable a non stick pan. Start cooking on a low to medium heat (180 ºF). High heat will cause boil-over. A thin skin of Malai (Clotted cream Devonshire) will form on the the top surface, keep folding it in. In about ten minutes you should have a nice thick Rabri. If you want it thinner, add more whipping cream.

Step 6: Stir in Cardamom seeds, Pistachio nuts and almonds. Turn off heat.

Step 7: After mixture has reached room temperature, transfer it to a serving dish put it in the refrigerator. Serve it chilled.

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