Raabdi is a traditional and ancient dish normally made in the northern part of india. It serves as a cool and tasty breakfast in summer season specially. It very common in Rajasthan , Gujarat and Haryana.

INGREDIENTS REQUIRED :

• 100 gm bajra (pearl millet)  flour
• 1 litre chaach (butter milk)
• Salt as per your taste

PROCEDURE:

• Take 100 gm bajra(pearl millet) flour and add 1 litre chaach(buttermilk) to it and assure that it not very thick, it should be a thin mixture.
• Add salt as per your taste
• Now leave it for 3 -4 hours in daytime in sunlight for fermentation.
• At night heat it for 10 – 15 minutes with continuous stirring to avoid the lump formation
• Your raabdi  is ready to take as a breakfast in the morning but before taking please add more chaach(buttermilk) to reduce its sourness.

BENEFITS:

• As it contains lactic acid it acts as a anti-ageing and anti wrinkle drink and also  helps to improve skin tone and treats hyperpigmentation.
• Improves the digestive system.
• Helps in reducing cholesterol.
• It is rich in vitamins  and nutrients and also a good source of calcium.
• Also it keeps the body cool and is a good summer drink.
• It helps to have a sound sleep.