Recipe: Raab, sweet millet
Makes 1 mug or 2 small cups
Traditionally, this delicious, soothing, creamy hot drink is for breastfeeding mothers to strengthen their muscles and bones after childbirth and to help produce more breastmilk, but it is, in fact, a wonderful winter warmer, especially if you have a cold, with all those healing properties we all need when it’s cold and dark outside. Furthermore, since it is for muscles and strength, if you do heavy workouts and weightlifting, this might be just the thing your body needs. It’s also great if you’re low on energy or have congestion. Millet is rich in fibre, easy to digest, and has a high calcium and iron content, so it’s good for vegetarians who can be low in these minerals.
- 3 teaspoons ghee or coconut oil
- ½ teaspoon ajwain (carom) seeds
- 2 tablespoons millet flour
- 600ml water
- 2 tablespoons jaggery*
- ½ teaspoon ground ginger
- ¼ teaspoon ground turmeric
Melt the ghee or coconut oil in a small pan, add the ajwain seeds and let them darken in colour (about a minute) before stirring in the millet flour. Keep stirring for a few minutes on a low to medium heat until the millet flour is cooked (4–5 minutes). Heat the water in a separate small pan and stir in the jaggery so that it dissolves in the water. Stir the ground ginger and turmeric into the millet mixture, then pour in the water and jaggery. Be very careful as you pour because it will spit. Keep stirring vigorously until the mixture thickens and becomes a soup-like texture. You can make the consistency thinner by adding water if you prefer.
You could stir in some coconut milk, if you like. You could also make this into a porridge by adding a couple of tablespoons of oats after adding the water and jaggery mixture.
* Jaggery gur is a natural Indian sugar, in the form of small, brown rock-like pieces. Can also use coconut sugar or honey.
Prajna: Ayurvedic Rituals for Happiness by Mira Manek (£12.99, Headline Home).
Image Natalie Seldon @prettyediblestylist