Ravo

Fine semolina slowly stirred into hot sweetened milk with ghee, sugar, cardamom, nutmeg, and saffron until it thickens to a smooth, fragrant pudding, finished with fried raisins, cashews, and charoli nuts. The Parsi celebration pudding — made at Navjote (the Zoroastrian initiation ceremony), Navroz (Persian New Year), and other auspicious occasions. The slow stirring over low heat is essential; improperly made ravo becomes lumpy. When done correctly it is silky and deeply flavoured, the saffron and cardamom rising through the warm ghee-rich semolina.