Post published on September 17, 2024 by vspiceroute

Last post modified on September 26, 2024 by vspiceroute

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Introducing Gundar ni Raab

I would be lying my mouth is watering as I share this recipe. Growing up I was not a huge fan of raab but my dadi always forced me to try some. When I went to my sister’s place a few years ago she made this raab exactly the way my baa did and it just took me back to the times she introduced me to raab, I absolutely loved it and since then it has been my favourite. It’s extremely easy to make it and perfect for parnu. My dadi said it helps strengthen your bones and is good for your body. It also helps nursing mothers.

Dish Inspiration Gundar ni Raab

Gundar ni Raab is a traditional, nourishing drink made from edible gum (gundar), ghee, and a blend of warming spices. Served after Jain Paryushan, this comforting beverage is celebrated for its health benefits, including bone-strengthening properties and postnatal support for nursing moms. Infused with aromatic ginger, saffron, and long pepper, and enriched with coconut and almonds, Gundar ni Raab offers a delightful, soothing experience that connects you to cherished family memories and timeless wellness.

How to make Gundar ni Raab?

  • Melt ghee in a saucepan over gentle heat until it becomes liquid and fragrant.
  • Add gundar (edible gum) to the melted ghee and cook, stirring occasionally, until it becomes crispy and golden-brown.

  • Pour in water and stir, allowing the gundar to blend into the liquid and create a slightly viscous base.
  • Add ginger powder, cardamom powder, and long pepper powder to the mixture. Stir well.

  • Introduce a few strands of saffron to infuse flavour and color.

  • Cook for about 2 minutes, allowing the spices to meld.
  • Stir in desiccated coconut and chopped almonds.
  • Continue to simmer, stirring occasionally, until the coconut and almonds are well combined and the drink reaches a smooth consistency.
  • Serve hot, garnished with additional chopped nuts.

Storage: 

  • Refrigeration: Let the raab cool to room temperature, then put it in an airtight container and store it in the fridge. It will stay good for about 3-4 days. If it thickens, just stir in a bit of warm water before serving.
  • Freezing: You can freeze the raab for up to 1-2 months, though it might change texture. Use a freezer-safe container and leave some space at the top. Thaw it in the fridge overnight and reheat gently on the stove, adding a little water if needed.
  • Reheating: Warm the raab on the stovetop over low heat, stirring often. If it’s too thick, add a bit of water to make it the right consistency.
  • Serving Tips: For the best flavor, enjoy the raab fresh. If you have leftovers, refrigerate them quickly and eat within a few days.

Serving suggestions:

  • Hot Beverage: Serve Gundar ni Raab hot, especially during cooler months or as a comforting drink after a meal. It’s perfect for warming up on a chilly day.
  • Garnish: Top the raab with additional chopped nuts, such as almonds or cashews, for added texture and flavor. A sprinkle of saffron strands can enhance the presentation and aroma.
  • Accompaniments: Enjoy the raab as a soothing drink after a Jain Paryushan meal or alongside a light, wholesome snack. It pairs well with simple, savory dishes or as a standalone treat. Check out other Jain food recipes
  • Breakfast Boost: Serve a small cup of raab as a nourishing start to the day, providing a gentle energy boost with its blend of spices and nutrients.
  • Special Occasions: Make it a special part of celebrations or family gatherings. Its rich, traditional flavors make it a delightful addition to festive meals.

Expert Tips:

  • Cook Gundar Properly: Ensure the gundar becomes crispy but doesn’t burn. This step is crucial for the right texture and flavor.
  • Use Warm Water: Add room-temperature or warm water to blend smoothly with the ghee and gundar.
  • Adjust Spices: Tailor the ginger, cardamom, and long pepper powder to your taste preferences for a milder or stronger flavor.

Gundar ni raab

Enjoy Gundar ni Raab, a traditional drink made with crispy edible gum, ghee, and warming spices. Ideal for post-Jain Paryushan celebrations or nursing mothers, this soothing beverage features aromatic ginger, saffron, and almonds, offering both health benefits and delicious flavor in every sip.
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Prep Time 16 minutes
Servings 2

Ingredients
  

  • 2 tbsp Ghee
  • 1 tbsp Gundar (edible gum)
  • 1/2 tbsp Ginger powder
  • 3 -4 strands of kesar
  • 1/2 tbsp Ganthoda (Peepramil or long pepper powder)
  • 2 tbsp Sugar
  • 1/4 tsp Cardamom powder
  • 1 tsp Desiccated coconut
  • 1 tsp Chopped almonds
  • 1 and 1/2 cup Water

Instructions
 

  • Melt ghee on stove top
  • Once melted add gundar and let it cook till it becomes crispy
  • Then add water and the gundar will start to blend in with water
  • Add ginger, cardamom powder and long pepper powder along with few strands of saffron
  • Let it cook for 2 minutes
  • Then add dry coconut and chopped almonds
  • Let it simmer till everything comes together
  • Serve it hot and garnish with more nuts