How To Make Bajre Ki Raab | How To Make Raab | Bajra Drink Recipe | Millet Porridge Recipe | Sweet Raab Recipe | Bajra Milk Recipe | Millet Butter Milk Recipe | Pearl Millet Recipes | Bajra Raab For Cold | Bajra Raab For Cough | Types Of Butter Milk | Rajasthani Bajre Ki Raab | Raab Recipe with Milk | Instant Drink Recipes | Traditional Gujrati Sweet Recipe | Savoury Drinks | Quick & Easy | Rajshri FoodLearn how to make 2 types of Bajre Ki Raab at home with our Chef Ruchi BharaniServings - 2Bajre Ki Raab IngredientsIntroduction - 0:00How To Make Bajre Ki Raab (Sweet Version) - 0:231 & 1/2 tbsp Ghee 1 tsp Edible Gum3 tbsp Pearl Millet Flour1 tbsp Ghee1 & 1/2 cup WaterJaggery1 tsp Cardamom PowderAlmond Flakes How To Make Bajre Ki Raab (Savoury Version) - 3:243/4 cup Curd1 tbsp Ghee1/4 cup Pearl Millet FlourSaltCumin Seed Powder (roasted)Cumin Seed Powder (for garnishing)#BajreKiRaab #PearlMilletDrink #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndHost: Ruchi BharaniCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout Pearl MilletPearl 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.
