Gujarati Raab Recipe | Garvanu | Wheat Raab | Wheat Garvanu | Raab for New Mothers | Raab for Cold
Updated: Dec 15, 2022
Raab or Garvanu is a simple, wholesome porridge that is made using coarse semolina (cream of wheat) and milk. It's such a comfort food for me, as both my mum and my mother-in-law used to make it for me everyday after I gave birth to my children.
In India, this Raab is made for new mothers as it is very satisfying and nourishing for nursing mothers. It is easy to eat and has the needed nutrients and fats for nursing, as well as keeping the new mother hydrated. For colds, it heats you up from the inside out and provides satiety. Besides that, it is simply delicious!
I make Raab often as it is such a comfort food for me! I love it for breakfast or at lunch or dinner with my Methi na Pudla. I hope you try this simple and delicious recipe and love it as much as I do! ENJOY!
Raab (Garvanu) Recipe Cooking Time: 15 Minutes (Approx)
Serves 3-4 People
1 - 1 1/2 Pints or 600-900ml Milk (Whole or Semi-Skimmed)
1/2 Cup (85g) Coarse Semolina (Cream of Wheat)
1 TBSP Homemade Ghee
1/4 Cup (50g) Granulated Sugar (Adjust to Taste)
Pinch of Cardamom Powder
1 - 2 tsp Sliced Almonds and/or Pistachios
Heat up 1 pint of Milk (you can add more later as needed) in a medium-low saucepan on a medium heat.
While the Milk heats up, heat up another saucepan and add 1 TBSP Ghee. Let the Ghee melt.
When the Ghee has melted, add the Semolina and cook it, stirring constantly. You want to cook the Semolina until it is fluffy and you get a nutty aroma. Don't let it go brown.
Note: Keep an eye on the Milk that is heating up!
Note: Coarse Semolina gives the best texture in this recipe. Extra Coarse Semolina is too grainy and Fine Semolina is too fine and may stick in the pan.
When the Coarse Semolina has become fluffy, add it to the hot Milk.
Tip: Adding the Semolina to the Milk (and not vice versa) will prevent there being too many bubbles and splattering.
Stir the mixture while it is heating up. In a few minutes, it will start to thicken. If the heat is too high, reduce the heat to a medium low.
Add more Milk to make the Raab to the desired consistency.
Add the Cardamom Powder and Sliced Nuts and stir it in.
Add 1/4 Cup Sugar. You can use more or less depending on your taste.
Cook for an additional minute so that the Sugar has melted.
Turn off the heat and serve the Raab in bowls along with Methi Bhaji Pudla or even on it's own. It's simply delicious!