Recipe for Doodh ki raab


8 | 20 Minutes | by Saloni Shah

Raab is very good during pregnancy for digestion in the latter stages of pregnancy. Sunth is also good for digestion which is a part of the recipe. Pimprimood helps in improving the GI disturbances also Gunder is a good source of energy which is used in the recipe.

Synonyms : milk raab, traditional doodh raab



PREPARING TIME

5 Minutes

COOKING TIME

15 Minutes

FOOD TYPE

Jain

TOTAL Servings

1

INGREDIENTS

  • 100 Millilitre Milk (Doodh)
  • 50 Millilitre Water (पानी)
  • 1 Teaspoon Ghee (Ghee)
  • 1½ Teaspoons Gunder
  • ½ Teaspoon pimprimood
  • ½ Teaspoon Sunth
  • 1½ Teaspoons Sugar
  • 1 Teaspoon Almonds

METHOD

  1. Take ghee in a frying pan and heat.
  2. Now add the gunder and then fry it till its light brown and increased in size add the milk into the pan. Mix well
  3. Now add sunth, pimprimood sugar and water, let it boil for 5-7 minutes.
  4. The consistency of the raab has to be semi thick and in a liquid state, serve hot and garnish it with almonds.

Contact Us

For any queries or requirements please feel free to write us back.