- 3 Tbsp flax seeds (ground)
- Half a bottle gourd
- 1 cup yogurt
- 1/2 cup mint leaves, finely chopped
- 1 tsp roasted cumin seeds powder
- Salt to taste
Grate the bottle guard, and blanch in warm salted water. Drain well and keep aside. Once cool, mix in the remaining ingredients and refrigerate. Serve cold. 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.
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