Raab has been traditionally used mostly in Gujarat and Rajasthan since years. There are many variants depending upon the purpose for which it is used. It is mostly consumed by the mother for about 2 to 3 months after child birth to boost lactation, to pacify the vaata dosha which is elevated after labor, to help improve digestion and for nutrition. It is soothing for sore throats and is useful in coughs and colds. The chemical free Jaggery is a source of instant energy and also helps maintain blood levels due to high iron content.The gum accasia (gond) and ghee in it lower the Glycemic index of the Raab besides pacifying the Vata.
You can vary the amount of jaggery to suit your taste, needs and condition. According to Ayurveda, it is Deepan (rectifies/ improves the digestive fire), Pachana (digestive), Stanyajanan (promotes lactation), and is good for sore throat, cough and cold and depending upon the ingredients used, it is good for vitiated vata and kapha .
– Ghee (preferably, cow’s ghee) – 2 to 3 tea spoons.
– Ajwaeen – 1/2 teaspoon
– Clove (long) 1
– Bajri atta (flour of pearl millet) – 1 tea spoon (you may increase it up to 2 teaspoons if you prefer a thicker Raab)
– Kesar (saffron) – a few strands. (optional)
– Sunthi (dry ginger powder) – 1 to 2 teaspoons.
– Gond (gum accacia) coarse powder – 1 teaspoon
– Khas khas (poppy seeds ) (optional)
– Water – 1.5 cups
– Chemical free jaggery (brown) – 2 teaspoos.
– A pinch of cardamom and/or nutmeg to enhance its properties.
1) Take the ghee in a heavy bottom skillet. Put in on a very low flame.
2) Add the Ajwayeen seeds, add the flour and roast, stirring continuously for about 30 seconds
3) Add gond (gum accacia) and keep stirring till it swells, add the poppy seeds and then the saffron and sunth (dry ginger powder) , stir for 30 seconds.
4) Add water and jaggery. Stir continuously till it starts boiling.
5)Boil for about 5 minute. you will get a thick drink of a consistency between soup n porridge.
If using it for new mothers, grated dry coconut may be added. The Raab should have a predominantly hot – spicy taste of dry ginger and a mild sweet taste of the jaggery .
Raab should be sipped hot.
It is very soothing and gives instant relief to sore throats.
This hot drink was once popular in Gujarati kitchens. Some families have a tradition of using it daily for at least one month post-delivery, for new moms.
It can be consumed on a daily basis in winter. It is a useful drink for people living in colder regions and can be given to children, the sick and the elderly as a meal. The ingredients, specially the dry ginger make it very beneficial for aching joints.
To sum up, Raab is a food with the properties of a multi-purpose medicine.