Introduction
Raabdi is a traditional fermented drink made with bajra (pearl millet) flour and buttermilk, consumed for its cooling and digestive properties in Rajasthan’s hot climate.

Historical Relevance
In the arid Thar desert, Raabdi was a staple probiotic drink for farmers and camel herders. It provided hydration, gut health, and strength during long work hours under the scorching sun.

1. Cooking the Base
   Ingredients:

• 2 tbsp bajra flour
  
• 1 cup buttermilk
  
• 1 cup water
  

Instructions:

• Mix bajra flour with water, cook till thick.
  
• Cool and ferment overnight.
  

2. Serving
   Ingredients:

• ½ tsp roasted cumin powder
• Salt to taste
  

Instructions:

• Whisk the fermented mix with buttermilk, add cumin and salt.
  

Pro Tips
Allow proper fermentation for authentic tangy flavor.

Serving Suggestions
Drink chilled in earthen pots during summer.

Fun Fact
Raabdi was considered a natural “energy tonic” for Rajasthani warriors before long journeys.