Mango Saffron Ravo

Mango Saffron Ravo 

(Sweet Semolina Custard with Mango)

With the Mango season in try out this delicious recipe!

I love making Ravo! It a Parsi specialty sweet dish mainly served on special occasions, such a birthdays and engagement parties.  I used canned Alphonso mango pulp which is available in Indian groceries or you can use fresh mango pulp-as long as it is sweet

Ingredients:

1 litre full cream milk
1/2 cup medium grained semolina (ravo/rawa)
1 can condensed milk
1 large can of sweet Alphonso mango pulp (or pulp of 2 large mangoes)
1 pinch salt
1 knob butter
A pinch of saffron

For the garnishing:
2 tbsp. Chopped pistachio nuts
1 tbsp. of dried rose petals (optional)

Method:
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, condensed milk, sugar and the saffron mixture.
Keep on stirring the mixture till it resembles a thick custard-making sure it does not burn.
Remove from the stove and add the mango pulp

Taste it for sweetness and return it to the stove for another 5 minutes

Pour it in a serving bowl quickly as it will start to set.

Garnish

Sprinkle with chopped pistachio nuts and rose petals-serve it chilled!

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