Take bowl and add 2 spoons of bajra flour in it. Add salt and cumin seeds to it and mix then add 2 spoons of curd and make a paste of it.
Add 1 glass of water to it and mix it thoroughly. Make sure there are no lumps in it.
Now take a pan and heat it. Add the bajra curd mix to it. Keep the flame high at first until the rabb come to a boil. Once it's at boiling temperature then lower the flame. Keep stirring it so the bajra won't form any lumps in it. Stir for another 5 minutes on lower flame till some water reduces. Then shut off the flames and keep the raab aside to cool down for 2-3 hours.
Raab is drank as a cold drink so once the raab cool off it thickens, to adjust it's consistency you can add cold water to it. You can even add ice cubes before serving it.
To serve pour raab into glasses and add a spoon of curd to it and mix it with a spoon, and garnish it with roasted cumin powder. Your healthy pearl millet smoothy is ready.
