Rajgara (Rajgira) ni Raab Recipe | Amaranth Malt Recipe

by Sonia on August 11, 2012

Post image for Rajgara (Rajgira) ni Raab Recipe | Amaranth Malt Recipe

Gaaahh!!! I didn’t know Rajgira and Amaranth both are same. Amaranth is an English name of Rajgira in Hindi and Rajgaro in Gujarati. After some googling I found pages and pages of information. The name amaranth comes from the ancient Greek meaning ‘deathless’, literally meaning ‘amara=deathless’ in Sanskrit language. It was said that this plant promoted a very long life. In Hindi, rajgira or rajgaro is meaning raj= royal, gira= grain. A royal grain!

Raab is Gujarati name of sweet soup, kind of malt, a thick soup consistency. It’s made from a little ghee, flour and jaggery water, with adding some dry spice powders in end.

rajgaro

Rajgira/Rajgaro flour aka Amaranth flour

There are two main types: green amaranth and red amaranth. It’s a plant with a tiny seeds, they look like seeds but they are fruits, actually. Rajgira is used widely in India, a non-cereal on fasting days and festivals. It’s low-fat grain and loaded with all nutrition. A good source of dietary fibre and minerals such as iron, magnesium, phosphorus, copper and manganese.

ghee (clarified butter).jpg

Homemade Ghee

I grew up eating several varieties made from rajgira. It’s very common and staple ingredient in our (all Gujarati) home. In season, my mom would grind fresh flour from amaranth seeds at home only. Our many fasting dishes like Rajgira sheera/shira (kind of halwa), vada, puri, kadhi and many fasting items incorporate with gluten-free rajgira flour. My great grandma used to make very delicious spicy vada from it that we never could reach the level that my father always seek his dadi’s (grandma) taste in our version. He always says no one can replicate my granny’s vada :-(

gol-1.jpg

shredded jaggery/gol

If you’re recovering from ill-health, this is an excellent soup. Of course, you can sip it even you are perfectly healthy. A dash of ghee, jaggery, flour and some spices can revive you instantly. In chilly cold days, a bowl of raab/soup is blessing, at least to me! The husband is not a fan of it. :-( I whip up instantly if my body and mind crave for some soothing warm soup. You should try it and give your kids.

*Don’t skip any spice powder. It adds an extra taste and make this soup delicious. Or you will find it bland. Or use homemade or store-bought Indian chai masala powder.

**You most likely find this flour and all ingredients at your local Indian grocery store.

Rajgara (Rajgira) ni Raab Recipe| Amaranth Malt Recipe
Recipe type: Healthy Drink
Cuisine: Gujarati
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Raab is a delicious Gujarati sweet soup aka amaranth malt. It's very effective remedy for sore throat and body weakness. A bowl of raab/soup soothes your throat and whole body. A dash of soonth powder and ganthoda powder adds spicy values to it. And, ghee+gur (jaggery) gives all strengths to your body.
Ingredients
  • about 2 tbsp ghee
  • 2 heaped tbsp rajgira/rajgaro in Gujarati/ amaranth flour
  • about 4-5 tbsp heaped, or to taste jaggery
  • 2.5 cups water
  • adjust according to taste - ⅛ tsp ganthoda powder + ⅛ soonth powder OR simply use 1 tsp chai masala powder
How to:
  1. In a medium saucepan bring the water+jaggery to boil.
  2. When your jaggery water starts to boil slowly, in mean time heat ghee (lowest heat) in thick sauce pan and add into rajgira flour. Roast with a spoon. Roast continuously on lowest heat till the rajgira flour releases its smell and flour is turned into slight pink.
  3. Be careful not to burn the flour while roasting. Keep an eye and all attention here. If your flour is roasted well switch off the flame.
  4. Now your jaggery water should be rolling boiled. Strain the water into a Pyrex jug or something to leave the impurities out from jaggery.
  5. Now it's time to pour in flour. Bring the flour mixture on heat again and pour the jaggery water, very carefully. At the same time, stir continuously the mixture with other hand to prevent any lumps in there. A long-handled spoon or wire whisk works well.
  6. Now, stir in gnathoda powder + soonth powder OR chai masala powder. Simmer the raab up to 2-3 minutes more. You'll see your raab is thickening now. Serve warm in a soup bowl. Your kiddo will love it!
Notes
- Only ghee would work best here. I can't think any other replacement. - The rajgira flour can be replaced with whole wheat (atta) flour or bhakhari flour.

Rajgira Raab.jpg

  • http://lata-raja.blogspot.com Lata Raja

    I have read so much about this grain and have not been able to find anywhere here nor in the southern part of India yet.
    The ksheera and the raab both look excellent. I have a weakness for the gur so i think i will fall for either :)
    Lata Raja´s last blog post ..Vella cheedai for Krishna Janmaashtami Version 2

    • Sonia

      Thanks Lataji. Your local Indian should carry rajgira flour. I didn’t know you are not able to find in south India too.

  • http://kirantarun.com/food Kiran @ KiranTarun.com

    I am not entirely sure why I’ve never cooked with amaranth before. Gotta change that soon!
    Kiran @ KiranTarun.com´s last blog post ..Broccoli & Potato Paratha

  • http://www.sunshineandsmile.com Kankana

    I know very less about Gujrathi cuisine. Thanks to you …. i am learning now! I never really cooked with amaranth .. but would love to try it someday.
    Kankana´s last blog post ..Raspberry Lemon Iced Tea

  • http://anhsfoodblog.com [email protected]
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  • sandhya

    Hi Sonia
    You have a very impressive blog. 1st time here. I have been researching various grains & very curious to cook something with rajgira. My sister makes Khanji (health porridge) with various grains & now with the new addition of rajgira. Do you know if we get this in the US? Also do post some more recipes on this ..
    I will try if I get it here & let you know

    Thanks Sandhya

    • Sonia

      Hi Sandhya,

      Thank you for your nice words! It’s similar to ragi (nachni) porridge. Rajgira is very healthy grain and you should give a try. You most likely find this flour at your local Indian grocery stores. Search for ‘Rajgaro’ or ‘Rajgira’ flour there. Or your Gujarati friend (if you have any) might help to find it.

      I have some more recipes that used rajgira flour and I’ll post soon :-)

  • http://www.tayol.com/rolled-ham-and-swiss-omelet.html http://www.tayol.com

    Wow that was unusual. I just wrote an incredibly long comment but after I clicked submit my comment didn’t show up. Grrrr… well I’m not writing all that over again.
    Regardless, just wanted to say excellent blog!
    http://www.tayol.com´s last blog post ..http://www.tayol.com

    • Sonia

      Your comment would held for moderation first then would publish here. Thanks anyway.

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