### TranslatedIngredients: 2 tablespoons Bajra Flour ( Pearl Millet),1 tablespoons Whole Wheat Flour,1/4 teaspoon Dry ginger powder - or freshly ground ginger,1/4 cup Jaggery - crumbled,2 teaspoons Ghee,1/2 teaspoon Ajwain (Carom seeds) - or cumin seeds,1 teaspoon Whole Black Peppercorns - pounded ### PrepTimeInMins: 5 ### CookTimeInMins: 15 ### TotalTimeInMins: 20 ### Servings: 2 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Raab Recipe; combine the bajra, wheat flour and 3 cups of water in a saucepan and place it on medium heat. Stir to make sure there are no lumps.Stir in the jaggery, ginger powder and allow the mixture to come to a boil stirring constantly. Continue to stir until the mixture begins to thicken slightly for about 5 to 8 minutes.Heat the ghee in another small pan; add the ajwain (or cumin), black pepper and allow it to roast for a few seconds.Pour the ghee into the hot Raab Mixture. Check the taste and add more jaggery or ginger to suit your taste. You can adjust the consistency by adding water if required.Serve Raab as a side dish along with Rajasthani Gatte Ki Sabzi, Phulka and Mirchi Lahsun Ka Chunda for a weekday meal.