Rabdi (Rajasthani Pearl Millet Drink)

Ingredients:

For the Rabdi:
120g (1 cup) bajra (pearl millet) flour
1.5l (6 cups) buttermilk (chach)
1 tsp toasted cumin seeds (for garnishing)
2 tsp Salt, or to taste
1l (4 cups) water or as required

For the Dahi-Rabdi:
120ml (1/2 cup) curd
½ tsp ground jeera (cumin)
½ tsp salt

Method:

Combine the buttermilk and bajra flour in a bowl, add the salt and whisk thoroughly so that there are no lumps in the liquid.

Cover the bowl with a lid and set aside to rest for 1-2 hours.

After resting, beat gently then pour into a deep pan and set over low heat. Cook, stirring constantly with a wooden spoon for about 15 minutes.

As soon as the rabdi begins to thicken pour the water into the pan.

Allow to heat through and serve immediately (this is the hot version, served during winter).

For the cold version, known as dahi-rabdi, that’s usually served for breakfast, prepare the rabdi as above. Whilst still on the hob, whisk in the bajra and salt, ensuring that there are no lumps. Pour into a bowl, cover the bowl and set aside to rest for 90 minutes.

After resting, beat gently then pour into a deep pan and set over low heat. Cook, stirring constantly with a wooden spoon for about 15 minutes. Cook, stirring constantly with a wooden spoon for about 15 minutes. As soon as the rabdi begins to thicken pour the water into the pan. Take off the heat, allow to cool then pour into a jug and chill in the refrigerator for a minimum of two hours (over nigh is best).

For both the cold and warm versions, pour into glasses, garnish with a pinch of cumin seeds and serve.

Try this with your regular Dinner or as a Dahi- Rabdi Mixture for the next morning Breakfast add the curd, cumin and extra salt. Whisk to combine, then take off the heat and allow to cool. Store in the refrigerator and chill for at least 2 before serving.