Rajasthani Bajre Khatti Rabri Recipe

Step 1: To begin making the Rajasthani Bajre Ki Khatti Raabdi Recipe, mix buttermilk and bajra flour in a bowl & add salt to it

Step 2: Mix well so that no lumps are left in the liquid

Step 3: Cover it with a lid and keep it on side for 1-2 hours

Step 4: I usually make this mixture ahead of time in the mornings and cook for lunch time

Step 5: (Traditionally it is made and kept under sun for natural fermentation in an earthen pot)Add it in a saucepan and cook it in on the low flame with continuous stirring, preferably with a wooden ladle for about 25-30 minutes

Step 6: You will notice it gets thickened when cooked

Step 7: Stop cooking when it reaches about semi liquid/pouring consistency

Step 8: Sprinkle raw cumin seeds for garnishing

Step 9: Raab/Raabdi will be thickened further upon cooling

Step 10: Serve Rajasthani Bajre Ki Khatti Raabdi Recipe with Bajre Ki Roti and Ker-Sangri Ka Saar for a wholesome weekday lunch

Step 11: You can also serve it with Rajasthani Gatte Ki Sabzi, Phulka and Masala Khichia