Ravo
Veg
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.
Cuisines
Parsi
Best for
Breakfast
Dessert
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | semolina (rava) |
| 2 tablespoons | ghee |
| 1/4 cup | sugar |
| 2 cups | milk |
| 1/4 teaspoon | cardamom powder |
| 1 tablespoon | raisins |
| 1 tablespoon | chopped almonds |
| 1 tablespoon | chopped cashews |
| 1 pinch | saffron strands |
| 1 | pinch of salt |
Instructions
- 1 Heat ghee in a pan over medium heat.
- 2 Add semolina to the pan and roast until it turns golden brown and aromatic, stirring continuously.
- 3 In a separate pot, bring milk to a gentle boil.
- 4 Add the boiled milk to the roasted semolina gradually, stirring continuously to avoid lumps.
- 5 Add sugar, cardamom powder, and a pinch of salt to the mixture and stir well.
- 6 Add raisins, chopped almonds, and cashews, and mix them into the semolina mixture.
- 7 Soak saffron strands in a tablespoon of warm milk and add to the pan.
- 8 Cook the mixture on low heat until it thickens to your desired consistency, stirring occasionally.
- 9 Remove from heat and let it rest for a few minutes before serving.
Tips
For a richer flavor, you can add a few drops of rose water or kewra essence at the end of cooking.