Jau ki Raab (or Raabdi) is a traditional fermented drink that helps people of Rajasthan avoid heatstroke and dehydration.
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If you travel through Rajasthan and Haryana during the peak of summer, you’ll notice a curious sight in rural courtyards: large earthen pots (matkas) covered with muslin cloths, sitting patiently under the sun. Inside those pots is Jau Ki Raab or raabdi.
What is Jau ki Raab?
Unlike the sweet, warm Raab served in winters to fight colds, Jau ki Raabdi is a savoury, chilled summer drink. It is made by slow-cooking broken Barley (Jau) in and then allowing it to ferment. The fermentation process creates a drink that is rich in probiotics, incredibly cooling for the gut, and acts as a natural shield against the “Loo” (the scorching hot winds of North India).
Why It’s the Ultimate Summer Superfood?
- Natural Probiotic: The fermentation process creates healthy bacteria, making it better for your digestion.
- Lowers Body Heat: Barley is scientifically known to be a “refrigerant” grain that lowers internal body temperature.
- Hydration: It replenishes electrolytes lost through sweat during the intense Indian summer.
- Sugar-Free Energy: Unlike modern sodas, it provides sustained energy without a sugar crash.
Ingredients You’ll Need
The beauty of Raabdi is its simplicity. It requires only four main ingredients:
- Broken Barley locally known as Jau Ka Dalia. It is made from cracked, whole-grain barley. Do not confuse it with Pearl Barley or any other millet.
- Indian Buttermilk (chaas) – sourer the better for fermentation.
- Roasted Cumin Powder, Asafoetida (hing) and Salt for seasoning.
- Loads of fresh coriander leaves.
How To Make Raab
1. Soaking and Cooking
- Rinse broken barley 2 – 3 times to get rid of dirt.
- Soak it in clean water for 5 – 6 hours.
- Boil water in a pot. Add soaked barley. Cook till it is thick like a porridge, mushy and nicely done like rice. Turn off the heat. Allow it to cool completely.
2. The Fermentation (The Magic Step)
- Once cooked, let the mixture cool completely. Traditionally, this is done in the evening.
- Transfer raab to a earthen or ceramic pot after cooling. Cover the pot with a breathable cloth and let it sit overnight (or for 5–6 hours) in a cool, dark place.
- In the village, they often leave it in a clay pot, which facilitates natural fermentation and adds a distinct earthy flavour.
3. Thinning and Seasoning
- By morning, the raab will have thickened and developed a slight tang.
- Add the buttermilk (chaas), cumin powder, salt, pinch of asafoetida, and chopped coriander leaves.
- Whisk it nicely, adding chilled water or fresh buttermilk to reach your desired drinking consistency. The mixture should be thin and watery at this stage.
How to Enjoy Raab
In Rajasthan or Haryana, Jau Ki Raab is often eaten for breakfast or brunch alongside a piece of pearl millet flatbread (Bajra Roti) or simply sipped from a tall brass glass at noon when the sun is at its fiercest.
It is a fermented, cooling drink, best enjoyed during the day time and not evening or for dinner.
Watch Raabdi Video
Hina’s Tried and True Tips
- The Sour Factor: If your buttermilk isn’t sour, the Raabdi will taste flat. You can leave your buttermilk out of the fridge for a few hours before starting to increase its acidity.
- The Clay Pot: If you can get your hands on an unglazed earthen pot, use it! The clay breathes, which helps the fermentation and keeps the drink naturally cold.
- Add-ons: While traditional Raabdi is simple, some modern versions include finely chopped onions, mint leaves, or even a dash of green chili for a spicy kick.
Have you ever tried other fermented Indian drinks like Rice Kanji from Tamil Nadu, Ragi Ambli, or naturally cooling Sol Kadhi and Sattu Sherbet.
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Rajasthani Jau Ki Raab
- stockpot or saucepan
- Claypot
Ingredients
- ¼ Cup broken barley (jau ka daliya)
- 3 Cup water to cook
- 2 Cup buttermilk (Indian Chaas)
- 1 teaspoon cumin powder (jeera powder)
- ½ teaspoon salt or to taste
- ⅛ teaspoon hing (asafoetida)
- handful of fresh coriander leaves, chopped
Instructions
- Rinse broken barley 2 – 3 times to get rid of dirt. Soak it in clean water for 5 – 6 hours.
- Boil water in a pot. Add soaked barley. Cook till it is thick like a porridge, mushy and nicely done like rice. Turn off the heat. Allow it to cool completely.
- Once cooked, let the mixture cool completely. Traditionally, this is done in the evening.
- Transfer raab to a earthen or ceramic pot after cooling. Cover the pot with a breathable cloth and let it sit overnight (or for 5–6 hours) in a cool, dark place.
- By morning, the raab will have thickened and developed a slight tang. Add the buttermilk (chaas), cumin powder, salt, pinch of asafoetida, and chopped coriander leaves.
- Whisk it nicely, adding chilled water or fresh buttermilk to reach your desired drinking consistency. The mixture should be thin and watery at this stage.
- Jau Ki Raab is ready to serve.
Recipe Notes:
- Do not ferment cooked barley for more than 6 to 8 hours. Post that the grain will start becoming slimy and unfit for consumption.
- Do not refrigerate the leftovers. Jau Ki Raab is best consumed fresh.
- If you want to enjoy it for breakfast or lunch, start the process during the dinner time previous day.
Chandrashekhar D says
The recipe is explained in simple language but with finer details about ingredients and process. There are no doubts left for the reader. Thank you 😊
Hina Gujral says
Thank you for such a thoughtful feedback.