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Whisk together all the ingredients into a smooth mixture. Heat a heavy bottom saucepan, and pour in the mixture. Stir continuously on low flame till the mixture comes to a boil. Cook for 8-10 minutes till the mixture thickens a bit. Adjust the consistency of water in case it feels too thick. Take off flame, and pour in clay “kulhads” garnish with some Jiwa Flax seeds and relish it hot. This particular way of raabdi is eaten in the cold winter desert months in Rajasthan to generate heat in the body and keep cosy.