Few months ago, one of my friends told me about a traditional recipe from Rajasthan called “raab“. She used to give this to her child when he was a baby and started solids. This raab is also given in Gujarat and is much similar to halwa or lapsi .
This raab recipe is made with bajra or pearl millet.
Benefits of bajra or Pearl Millets:
Pearl millet is an almost forgotten millet now, but has plenty of benefits for children as well as adults. It is known as bajra in Hindi, Bengali, Punjabi , Kambu in Tamil and Kannada, Sajjalu in Telugu and Kambam in Malayalam
> Bajra is rich in iron, so can help in keep anemia off.
>It is a good source of fibre.
>It is rich in vitamins and minerals.
You should give this sometimes while giving the regular food that you give otherwise.
![](http://www.shishuworld.com/wp-content/uploads/bajra-raab.png)
Bajre ka raab recipe for Babies
This traditional raab recipe from Rajasthan can be made for babies who are 6 months and above. You can give this as a cereal for breakfast, lunch or dinner in place of store-bought cereals.
Ingredients
Bajre ka atta ( Pearl millet flour) – 1/2 cup
Ghee – 1 teaspoon
Jaggery – 1 table spoon
Water – 2-3 cups
Recipe
Take a heavy bottomed pan and place it on medium heat.
Add ghee and allow it to melt.
Add bajre ka atta and roast for 2-3 minutes while stirring continuously
Once flour gives a roasted aroma, add hot water and stir to make a smooth slurry.
Add jaggery and more water if needed.
Mix well to make sure there are no lumps.
Let it simmer for 4-5 minutes.
Serve lukewarm to baby with a spoon. It will thicken as it cools down.
Homemade Baby Food Recipe: Bajre ka Raab (6-7 months+)
Bajre ka raab recipe for Toddlers and Kids
You can also give raab to toddlers and older children as a morning breakfast drink or evening snack. This recipe can also be given to growing children and pregnant women.
Ingredients:
4 tbsp – Bajra flour (pearl millet flour)
1 tbsp – Ghee
1/2 tsp – Ajwain seeds (carom seeds)
2 tbsp – Jaggery powder (or grated jaggery)
1/2 tsp – Dry ginger powder
2 tsp – Almond powder
1 tsp – Cashew nut powder
4 cups – Water
Salt to taste
Method:
Make a jaggery syrup by heating water and add jaggery to it. keep stirring till jaggery dissolves completely. Remove any impurities
Take a heavy bottomed pan and heat ghee on medium flame.
Once the ghee is hot, add ajwain seeds and fry for a few seconds.
Add the bajra flour and dry roast for 2-3 mins till you can start to smell the aroma of roasted bajra.
* Add salt, ginger powder and the jaggery water to roasted bajra. Be careful while adding water as it might sputter.
* Mix well to ensure that there are no lumps.
* Bring to a boil with continuous stirring and then let it simmer for 5 minutes.
* Empty into glasses and serve hot.