Rajasthani Jau Ki Raab
Jau ki Raab (or Raabdi) is a traditional fermented drink that helps people of Rajasthan avoid heatstroke and dehydration.
Servings: 4 adults
Calories: 79kcal
Equipment
- 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.
Video
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.
Nutrition
Calories: 79kcal | Carbohydrates: 14g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 410mg | Potassium: 38mg | Fiber: 1g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg