Combine bajra flour, wheat flour, and 3 cups of water in a saucepan.

Place the saucepan on medium heat.

Stir continuously to ensure no lumps form.

Stir in the crumbled jaggery and ginger powder.

Bring the mixture to a boil while stirring constantly.

Continue stirring until the mixture thickens slightly (5-8 minutes).

In a separate small pan, heat the ghee.

Add ajwain (or cumin) and pounded black pepper to the ghee.

Roast the spices in the ghee for a few seconds.

Pour the hot ghee mixture into the Raab mixture.

Taste and adjust jaggery or ginger to your preference.

Adjust consistency by adding water if needed.

Serve hot as a side or drink.