01 January 2013

Best wishes from My Food  and Recipes for 2013

Parsi Ravo (Sweet Semolina Custard)

Ravo is a traditional sweet dish cooked in Parsi homes on occasions such as birthdays, anniversaries, Parsi New Year etc. This is my take on the traditional recipe.
Hope you enjoy it!


1 liter full cream milk
1/2 cup medium grained semolina (ravo/rawa)
1 cup sugar
1/2 cup Rose water
2 tblsp. ground nuts (you can use ground almonds, hazelnuts or cashews)
2 tsp chopped or slivered almonds
1 handful of raisins
1 pinch salt
1 knob butter
A pinch of saffron

For the garnish:
Some more slivered almonds and raisins plus 2 tsp of ghee (clarified butter)

Put the saffron in a small bowl and add 2 tsp of hot water.
Keep it aside to infuse the colour and fragrance.
In a heavy bottomed pan, melt the butter on a gentle heat.
Add milk, semolina, sugar, ground nut powder, raisins, slivered almonds and the saffron mixture.
Keep on stirring the mixture till it resembles a thick custard-making sure it does not burn.
Add the rose water and stir for another 2 minutes.
Remove from the stove and pour it in a serving bowl quickly as it will start to set.
For the garnish, fry a few slivered almonds and raisins in 2 tsp clarified butter (ghee) till pale golden brown in colour. Pour it on the Ravo. Make sure the nuts and raisins don't burn while frying. Serves 4.

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