Bajra Raab

Heat a non-stick pan, add bajra flour, and dry roast it for 4-5 minutes, continuously stirring.

Transfer into a deep bowl and add 1 cup milk to it and make a lump-free slurry.

Heat the pan again add ghee, and sautee the nuts.

Now, gradually pour in the slurry. Add jaggery powder and give all of it a nice mix.

Allow it to cook for 10 -15 minutes on low to medium flame and turn off the gas.