गर्मी special राबड़ी लू से बचाऐ ️
गर्मी special राबड़ी लू से बचाऐ😋❤️ is a medium Indian recipe that serves 4. 150 calories per serving. Recipe by Sunita Ki Rasoi on YouTube.
Prep: 55 min | Cook: 25 min | Total: 1 hr 35 min
Cost: $18.54 total, $4.64 per serving
Ingredients
- 1 cup Bajra (Pearl Millet) (cleaned and rinsed)
- 1 cup Moth Beans (cleaned and rinsed; can be used as whole beans or ground into flour)
- 2 cups Plain Yogurt (full‑fat, at room temperature; used to make lassi)
- 4 cups Water (divided: 2 cups for batter, 2 cups for cooking liquid)
- 2 tsp Salt (adjust to taste)
- 1 small Onion (finely chopped for garnish)
- 1 small Cucumber (finely chopped for garnish (optional))
- 1 small Tomato (finely chopped for garnish (optional))
Instructions
Clean the Grains
Rinse the bajra and moth beans in a large bowl, discard any debris, and let them drain.
Time: PT5M
Grind the Flours Separately
Grind the bajra and moth beans twice: first on a coarse setting, then on a fine setting to obtain a smooth flour.
Time: PT10M
Prepare Lassi
Whisk the plain yogurt with a little water until it becomes a smooth, slightly runny lassi.
Time: PT5M
Mix Flours with Lassi
In a clean clay handi, combine the bajra flour and moth bean flour. Add the prepared lassi gradually, stirring with clean hands until a smooth, lump‑free batter forms.
Time: PT5M
Thin the Batter and Rest
Add another two glasses (≈500 ml) of lassi and two glasses of water to the batter, mixing well. Cover the handi with a clean cloth and let it rest at room temperature for about 5 hours.
Time: PT5M
Boil Water in a Second Pot
While the batter rests, bring 2 cups of water to a rolling boil in a separate pot.
Time: PT5M
Transfer Batter to Boiling Water
Once the water is boiling, slowly pour the rested batter into the pot while stirring continuously with a ladle to prevent lumps.
Time: PT5M
Cook the Rabri
Add 2 tsp salt, reduce the heat to low, and let the mixture simmer for 20‑25 minutes, stirring gently every few minutes until it thickens to a smooth, pourable consistency.
Time: PT25M
Temperature: Low heat
Cool and Refrigerate
Remove the pot from heat, let the rabri cool to room temperature, then transfer to a serving bowl and refrigerate overnight for best flavor and texture.
Time: PT5M
Prepare Garnish
Finely chop the onion, cucumber, and tomato. Keep them in a small bowl ready for serving.
Time: PT5M
Serve
Stir the chilled rabri gently, pour into serving glasses, and top with the fresh chopped onion, cucumber, and tomato. Enjoy cold.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free, Nut‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Bajra (Pearl Millet): Jowar flour, Whole wheat flour
- Instead of Moth Beans: Urad dal, Chickpeas
- Instead of Plain Yogurt: Greek yogurt (thinned with water), Buttermilk
- Instead of Salt: Sea salt, Rock salt
- Instead of Onion: Shallots
- Instead of Cucumber: Zucchini
- Instead of Tomato: Tomato puree (small amount)
Equipment Needed
- Stone Grinder or Heavy‑Duty Blender
- Mixing Bowl
- Clay Handi (or steel/bronze pot)
- Second Pot for Boiling Water
- Ladle or Wooden Spoon
- Knife
- Cutting Board
- Measuring Cups
- Stove (Gas or Induction)
- Glass or Jug for Lassi
Critical Steps — Do Not Skip
- Grinding the bajra and moth beans to a fine, lump‑free flour.
- Mixing the flours with lassi by hand to ensure a smooth batter.
- Resting the batter for 5 hours to develop slight fermentation.
- Transferring the batter into boiling water while stirring continuously to avoid lumps.
- Cooking on low heat and stirring regularly to achieve the right thickness without graininess.
Chef Tips from the Video
- Using a traditional clay handi imparts a subtle earthy flavor that steel pots cannot replicate.
- For extra tang, let the batter rest for up to 8 hours; the natural fermentation enhances the taste.
- Garnish with a pinch of roasted cumin powder or chaat masala for an authentic street‑food twist.
Troubleshooting
Lumps in the batter after mixing.
Return the batter to the bowl, add a splash of lassi, and knead with clean hands until smooth. Sieve if necessary.
Rabri becomes grainy during cooking.
Maintain low heat and stir continuously. If it starts to separate, add a few tablespoons of cold water and keep stirring.
Rabri is too thick.
Thin it with a little cold water or extra lassi, stirring until the desired consistency is reached.
Rabri is too thin.
Continue simmering on low heat, stirring frequently, until it reduces to the right thickness (about 5‑7 minutes longer).
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Do not keep at room temperature for more than 2 hours due to dairy content.
Make-Ahead Tips
- The batter can be prepared a day ahead and kept refrigerated; just give it a quick stir before cooking.
- Cooked rabri can be chilled and served cold the next day; it tastes better after the flavors meld.
Frequently Asked Questions
What is the cultural significance and history of Bajra and Moth Flour Rabri in Indian cuisine?
Rabri made from millet flours like bajra and moth beans is a traditional summer drink in many North Indian villages. It was created as a way to preserve the nutritional value of millets and provide a cooling, hydrating beverage during the hot months.
What are the traditional regional variations of rabri made with bajra in Indian cuisine?
In Rajasthan and Gujarat, rabri is often prepared with bajra or jowar flour and flavored with roasted cumin or mint. In Punjab, a similar drink uses wheat flour and is sweeter. The core technique—mixing millet flour with lassi and cooking—remains the same.
How is Bajra and Moth Flour Rabri traditionally served in Indian households?
It is served chilled in small glasses or bowls, topped with finely chopped raw onion, cucumber, and tomato. Sometimes a sprinkle of roasted cumin powder or chaat masala is added for extra zest.
During which occasions or celebrations is Bajra and Moth Flour Rabri commonly enjoyed in Indian culture?
Rabri is especially popular during summer festivals like Teej, Raksha Bandhan, and regional harvest celebrations, where cooling drinks are prized. It is also offered to guests as a refreshing welcome beverage.
What makes Bajra and Moth Flour Rabri special compared to other Indian beverages?
The use of millet flours provides a high‑fiber, gluten‑free base that is both nutritious and naturally cooling. Combined with probiotic‑rich lassi, it offers a unique tangy flavor and a light, drinkable texture unlike thicker milk‑based rabri.
What are the authentic traditional ingredients for Bajra and Moth Flour Rabri versus acceptable substitutes?
Authentic ingredients include pearl millet (bajra), moth beans, full‑fat plain yogurt, and sea salt. Substitutes can be jowar flour for bajra, urad dal for moth beans, Greek yogurt thinned with water, or a pinch of sugar for a sweeter version.
What are the most common mistakes to avoid when making Bajra and Moth Flour Rabri at home?
Common errors include not grinding the flours fine enough, leaving lumps in the batter, boiling the mixture too vigorously, and skipping the 5‑hour rest which leads to a flat flavor. Follow the step‑by‑step mixing and low‑heat cooking to prevent these issues.
Why does this Bajra and Moth Flour Rabri recipe use a 5‑hour rest instead of a shorter fermentation?
The 5‑hour rest allows the millet flours to absorb the lassi and develop a mild natural fermentation, which gives the rabri its characteristic tang and smoother texture. Shorter rests result in a bland, less‑digestible drink.
Can I make Bajra and Moth Flour Rabri ahead of time and how should I store it?
Yes, you can prepare the batter a day ahead and keep it refrigerated. After cooking, store the finished rabri in an airtight container in the fridge for up to 3 days. Serve chilled; do not leave it at room temperature for long periods.
What texture and appearance should I look for when the rabri is done cooking?
The rabri should be smooth, glossy, and pourable—thicker than a milkshake but thinner than a pudding. It will coat the back of a spoon and have no visible grainy particles or lumps.
What does the YouTube channel Sunita Ki Rasoi specialize in?
The YouTube channel Sunita Ki Rasoi specializes in authentic Indian home‑cooking recipes, focusing on traditional regional dishes, simple step‑by‑step tutorials, and tips for cooking with everyday Indian ingredients.
How does the YouTube channel Sunita Ki Rasoi's approach to Indian millet recipes differ from other Indian cooking channels?
Sunita Ki Rasoi emphasizes the use of traditional cookware like clay handis, detailed fermentation techniques, and cost‑effective ingredient swaps, whereas many other channels often shortcut millet dishes with processed flours or omit the resting step.
Last updated: September 6, 2026
