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Gujarati Traditional Raab Recipe

Traditional Gujarati Raab recipe is a healthy and nutritious using whole wheat flour and jaggery. It is served mostly during wintertime to keep warm and given to people who are recovering after a bout of illness to recover their strength and build up their stamina. This is the sweet recipe that you can enjoy guilt-free and that gives you instant energy.

Prep time:
5 Minutes

cook time:
10 minutes

serves:
2

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Aashirvaad whole wheat flour 1.5 tablespoon

Aashirvaad whole wheat flour

Description

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Ghee 1.5 Tabelspoon

Ghee

Description

Ghee is a type of clarified butter ...

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Water 1.5 Cups

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Jaggery 2 Tablespoon

Jaggery

Description

Jaggery popularly known as gur in India is supposedly a better alternative for white su ...

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Dry Ginger Powder 1/4 Teaspoon

Dry Ginger Powder

Description

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Details

Vegetarian

Level : Easy

Cuisine : Gujarati

Course : Drinks

Ingredients For Gujarati Traditional Raab Recipe

Aashirvaad whole wheat flour 1.5 tablespoon

Wheat Flour

Description

Wheat flour is obtained by grinding wheat grains. It is white in color and has powder like consis ...

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Ghee or oil for deep frying 1.5 Tabelspoon

Ghee

Description

Ghee is a type of clarified butter ...

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Warm Water 1.5 Cups

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Pure and sure natural jaggery 2 Tablespoon

Jaggery

Description

Jaggery popularly known as gur in India is supposedly a better alternative for white su ...

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Dry Ginger Powder 1/4 Teaspoon

Soonth

Description

Soonth is the grounded form of dried ginger root. It has powder like consistency and is used as a ...

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Methods

How to make Gujarati Traditional Raab Recipe

1. Heat ghee in a non-stick pan and add whole wheat flour. Keep stirring and cook on a medium flame till flour changes its colour to golden brown.
2. Meanwhile, in another pan, combine water and jaggery. Heat till the mixture comes to a boil and jaggery dissolves completely.
3. Strain the jaggery-water mixture and add to the pan containing ghee-wheat flour, while stirring continuously. Make sure you add the jaggery-water mixture when it is hot.
4. Raab will now begin to thicken. Now add dry ginger powder. Mix well and remove from flame.
5. Serve Raab hot or warm.Garnish with dryfruit (Optional)