Rajasthani Makke Ki Raab Cornmeal Porridge Winter

Ingredients

• 1/2 cup maize flour (makki ka atta — yellow corn flour)
• 2 cups buttermilk (chhaach) or water
• 1 cup water (additional)
• 2 tsp jaggery — grated
• a pinch of salt
• a pinch of carom seeds (ajwain) — optional, traditional in some preparations
• 1 tsp ghee for finishing

Method

1. Mix corn flour with cold water: In a bowl whisk 1/2 cup maize flour with 1 cup cold water until completely smooth with no lumps. Cold water mixing prevents lumps.
2. Heat buttermilk: Heat 2 cups buttermilk in a pot on medium until warm but not boiling. If using water, bring the water to a boil.
3. Add the corn flour paste: Pour the mixed corn flour paste into the warm buttermilk or boiling water while stirring continuously. Do not stop stirring.
4. Add jaggery: Add grated jaggery immediately. Stir until dissolved.
5. Add ajwain if using: Add a pinch of ajwain. This is specific to some Rajasthan preparations and aids digestion.
6. Cook while stirring: Cook on medium heat, stirring continuously for 5 to 7 minutes until the corn flour is fully cooked through — no raw taste — and the raab has thickened to a smooth, flowing porridge consistency.
7. Add salt: Add a pinch of salt. Stir.
8. Add ghee: Add 1 tsp ghee. Stir.
9. Check consistency: The makke ki raab should be thin enough to drink from a cup — thicker than water, thinner than regular porridge.
10. Serve hot: Serve in cups immediately. Drink like a hot beverage rather than eating with a spoon.
11. Note: Makke Ki Raab is the winter morning warming drink of the farming communities of the Rajasthan-UP-Bihar belt — similar preparations exist across the entire north Indian winter belt. In Rajasthan the buttermilk version is more common. The combination of the warming corn with the probiotic buttermilk and the energy from jaggery makes this a complete winter morning preparation for outdoor workers. Made in households from October to March.