Start with mixing the jaggery and water in a pan and bringing it to boil.
Place a heavy bottom or non-stick saucepan/patili on medium to low flame.
Put the ghee in the pan.
As the ghee heats up, add the flour. Roast the flour until it changes color and emits a pleasant aroma.
Working quickly to ensure the flour does not burn, add the hot water while continuing to whisk the mix continuously.
Be careful, as adding hot water will make the mix sizzle and release hot steam.
Mix well to a homogeneous mix, the Raab will begin to thicken.
Add the spice powder and turn off the flame after couple of minutes of cooking.
Serve the Rajgira Raab hot in a bowl or mug.
