Mewari Cuisine: How to Make Makka Rabri

Most of Rajasthan’s cuisine is greatly influenced by the area’s rugged topography and the indigenous ingredients. The result is a heavy dependence on easily available legumes and pulses as well as an intensive use of milk, curd and buttermilk to make gravies.

Makka Rabadi is a typical and popular dish from Rajasthan’s Mewari region. It is a staple meal for most locals and it can be consumed at any time of the day. Interestingly, this dish tastes spectacular both hot and cold; and can be consumed either way depending on the weather.

It is a healthy and wholesome meal with no artificial flavours or cooking agents.

Ingredients
Pure ghee – 20 g
Mustard seed – 5 g
Butter Milk – 1 l
Crushed dry corn – 100 g
Salt – to taste
Roasted Cumin Seed Powder – 10 g

Procedure

  • Heat 20 g of ghee in a vessel which can hold 1.5 litres of liquid
  • Add mustard seeds (5 g) to identify if the ghee is warm enough for the next stage
  • Once the mustard seeds start crackling, add 1 litre of buttermilk
  • Allow the buttermilk to reach its boiling point
  • Add 100 g of crushed dry corn to the boiling buttermilk
  • From this point on, the preparation needs to be cooked slowly. For this, we have found that an extinguished tandoor at the end of the day works well in a hotel. We typically leave it on top of the tandoor for a period of about 8 hours. However, in a residential setup, cooking on a low flame could also work.
  • The slow heating should be stopped once the corn is soft
  • Salt can be mixed in at this stage as per taste
  • Roasted cumin seed powder can be used for garnishing

 

 

 

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About Mana Hotels

Mana Hotels is a venture of Sheevam Group of Companies (www.sheevam.in). Our goal is to set up budget boutique hotels in locations that offer something unique. Our young management aims to provide offbeat experiences that redefine luxury.