Raab is a traditional Gujarati home remedy made during winter months. This age-old warm drink is loaded with wholesome ingredients such as whole wheat flour, ghee, spices, and jaggery and is served as a soup consistency.
Raab is designed to be sipped slowly. This drink contains Indian spices such as cloves, cinnamon, dry ginger powder, black pepper powder and ajwain (carom seeds), providing warmth.
Wheat flour, ghee, and jaggery form the bulk.
To make it vegan , you can use olive oil or coconut oil instead of ghee.
To make raab gluten-free , use bajra flour (pearl millet flour) to make bajra raab or ragi flour (finger millet flour).
How to serve Raab?
Raab can be sipped from a glass if kept runny or can be eaten from a bowl with a spoon. It is served hot.
You can prepare a large batch of raab and keep it in the fridge. When you want to serve it, simply reheat a small amount in the pan or in the microwave.
If it has thickened, you can add a little water and give a good stir to remove lumps.
Another Raab Recipe- Rajasthani Bajra Rabri ( savoury and suitable for summer)
How to make Raab
- Place jaggery and water in a saucepan and bring it to boil until jaggery completely dissolves.
- Drain the mixture through a sieve.
- In another heavy bottom pan, heat ghee on medium flame and add all the whole spices and flour except dry ginger powder.
- On a low heat roast the flour until light pink. High heat may burn the flour.
- Turn the heat as low as possible and slowly and carefully add jaggery water.
Keep mixing the raab using a whisk so there are no lumps.
Bring it to a simmer and simmer for a couple of minutes.
The raab will get thicker. Once it reaches thin soup consistency, add dry ginger powder and turn off the heat. Add more water if you want it thinner.
Serve piping hot raab immediately for the best effect.
Notes:- If you don’t like using whole spices, use them as a powder but add in the last stage of cooking.
Raab Recipe
Equipment
- 1 Sauce pan
- 1 Frying pan
- 1 seive
Ingredients
- 4 tablespoon wholemeal flour or any chapatti flour
- 2 tablespoon ghee coconut oil if vegan
- 3 tablespoon jaggery
- 1 teaspoon carom seeds aka ajwain
- 4 cloves
- 1 teaspoon whole Black Pepper
- cinnamon small piece
- 1 tablespoon dry ginger powder
Instructions
- Place jaggery and 3 cup water in a saucepan and bring it to boil until jaggery completely dissolves.
- Strain the mixture through a sieve.
- In another heavy bottom pan, heat ghee and add all the whole spices.
- Once spices crackles, add flour.
- On a low heat fry the flour until light pink.
- Turn the heat as low as possible and slowly and carefully add jaggery water.
- Keep mixing the raab so there are no lumps.
- Bring it to a simmer and simmer for a couple of minutes.
- The raab will get thicker. Once it reaches thin soup consistency, add dry ginger powder and turn off the heat.
- Serve piping hot raab.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Raab Recipe
Equipment
- 1 Sauce pan
- 1 Frying pan
- 1 seive
Ingredients
- 4 tablespoon wholemeal flour or any chapatti flour
- 2 tablespoon ghee coconut oil if vegan
- 3 tablespoon jaggery
- 1 teaspoon carom seeds aka ajwain
- 4 cloves
- 1 teaspoon whole Black Pepper
- cinnamon small piece
- 1 tablespoon dry ginger powder
Instructions
- Place jaggery and 3 cup water in a saucepan and bring it to boil until jaggery completely dissolves.
- Strain the mixture through a sieve.
- In another heavy bottom pan, heat ghee and add all the whole spices.
- Once spices crackles, add flour.
- On a low heat fry the flour until light pink.
- Turn the heat as low as possible and slowly and carefully add jaggery water.
- Keep mixing the raab so there are no lumps.
- Bring it to a simmer and simmer for a couple of minutes.
- The raab will get thicker. Once it reaches thin soup consistency, add dry ginger powder and turn off the heat.
- Serve piping hot raab.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Whether you love it or loathe it, the official day of all things heart-shaped, rosy and sugary sweet is on our doorstep. If you guys need a hand for any last-minute Valentine’s day treat, bake my super tasty and amazing shortbread and make this Valentine’s day extra sweet as the month of February is right here and heartfelt fare romance is in the air.
More Eggless Cookies/Biscuits Recipes:- Mango Passion Fruit Melting Moments | Orange, date, and ginger Oat Cookies | Hazelnut Butter, Buckwheat and Honey Cookies | Cappuccino Swirls
Sink your teeth into these melt in your mouth and delectable Shortbread with silky chocolate layer topped with salty peanuts, a perfect combination of sweet and salty with a little crunch. You may not miss cute and romantic cards or a romantic bouquet of red roses, the currency of love! More Valentine Recipe:- Pistachio Shortbread | Bombay Ice and Golden Halwa | Eggless, Butterless Cream Cheese Chocolate Brownies | Eggless Chilli Brownie with Passionfruit Cream
These are perfect for Valentine’s day treat or just gobble up whenever you have intense cravings for some delicious cookies or biscuits!
I baked a small batch of these yummy and satisfying cookies over the weekend for my family and we enjoyed it together.
I thought salted peanuts and chocolate would bring a little variation, as my daughter always prefer her popcorns sweet and salty together.
While I was dipping the cookies in melted chocolate and sprinkling crushed salted peanuts, my mind suddenly drifted into Valentine’s Day and this gave me the idea to use some dried rose petals and pistachio also as toppings.
These shortbread cookies are great as a gift too.
CHOCOLATE AND SALTED PEANUTS SHORTBREAD COOKIES
ingredients:
- 65g Icing Sugar
- 125 g plain flour
- 120g softened butter
- 65g cornflour -cornstarch
- 2 tbsp. smooth peanut butter
- 125 g dark chocolate
- 2-3 tbsp. salted peanuts lightly crushed
- 2 tbsp. pistachio lightly crushed
- 1 tsp. dried rose petals
instructions:
How to cook CHOCOLATE AND SALTED PEANUTS SHORTBREAD COOKIES
- Mix all the shortbread ingredients ( flour, butter, sugar, cornflour and peanut butter) in a big bowl until the mixture comes together.
- Knead lightly, cover with cling film and refrigerate for an hour.
- Pre-heat the oven to 180C/355F or Gas Mark 4.
- Knead briefly after removing it from the fridge.
- Roll flat to about 1/2 ” thickness cut the biscuits out.
- Layout them on a non-stick baking mat or baking parchment.
- Allow some space between them for expansion.
- Bake until golden brown around edges, about 12-15 minutes.
- Remove from the oven and allow to cool completely before decorating.
- Once shortbreads are totally cooled melt the chocolate and dip half of the shortbread cookie into the melted chocolate and place back on the baking tray with parchment paper.
- Sprinkle with the crushed salted peanuts or pistachio and rose petals onto the chocolate cover side immediately.
- Repeat with all the remaining shortbreads and let the chocolate set for 20-30 minutes.
- Enjoy on its own or with a cuppa.
