Ravo with Egg

By Founder and Owner: Rita Jamshed Kapadia 12 comments
Video & Recipe

Ingredients:

  •       2 cups pasteurized cold milk.

  •       1 cup of Ravo (fine semolina or suji)

  •       3 tbsp (equal quantity ratio to ravo) of sugar

  •       5 tbsp of Ghee (or unsalted butter)

  •       1 Egg

  •       2-3 drops of Vanilla or Rose essence

  •       ½ tsp of cardamom and nutmeg powder

  •       1/8 cup mix slivered and blanched Almonds

  •       Raisins

  •       2 tsp Charoli nuts (optional)

  •       Pinch of red color to get pink colored ravo (optional)

Method:

  1. In a non-stick pot, on very low heat  fry the ravo in ghee till it releases aroma and is fried to a crisp beaded state.

  2. Add the cold milk, sugar, essence and bring to a slow boil. Stir all the time.

  3. Beat one full egg and add 3 tbsp milk to it, add this to the ravo slowly beating all the time.

  4. When it starts to boil, lower the flame to full simmer and keep stirring continuously without letting up. In about 10-15 minutes it should be done. Remember to allow it to remain fluid and flowing when you shut the flame and not to overcook it or allow it to reach a level of being too thick and congealed, as upon cooling, it will get dry and more thick!

  5. Add some milk if you find it has got extra thick and mix it while it is still hot and steaming.

  6. In a different small pan fry the raisins, almonds, and charoli in  4 tsp Ghee for just about 3-4 minutes to golden brown color.

  7. Garnish the Ravo with these dry fruits to cover the top surface all around.

  8. Serve hot with Mitthu Dah (Sweet Yogurt)

Garnish:

  • A few (4-5) pink or red rose petals (optional but extremely delightful in for added flavor and final appearance.

  • ½ tsp powdered green elaichi (cardamom)

  • ½ tsp grated or powdered jaiphal (nutmeg)

  • Rose pink color on valentine’s day(optional)

  • Wash, clean and soak in a glass bowl dried raisins say about 2-3 tbsp and as per requirement – broken cashews, blanched and thinly slivered almonds and charoli. Fry on low heat in butter or ghee to a golden brown color. Garnish on top of Ravo just before serving.

  • More recipes like these in my cookbook.

Founder and Owner: Rita Jamshed Kapadia

Parsi Cuisine Cookbooks by Rita Kapadia are available on Amazon. 

12 Comments

Amy

Apr 4, 2014, 10:39 am

Hi Rita,
There is no mention of amount of ghee to be used in this recipe. It says fry the ravo in ghee… I normally use a stick (4 oz. ) butter.
Just thought I should bring it to your attention.

Rita

Apr 4, 2014, 10:45 am

Hi Amy, Thanks so much for the heads-up. I forgot to add the quantity of ghee or butter. The post has been corrected. I use unsalted butter 🙂 or homemade ghee from unsalted butter.

Amy

Apr 4, 2014, 12:43 pm

Thanks Rita. This is especially a good site for our kids who were born and raised in America. I like your recipes.

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Rita

Oct 10, 2018, 10:04 am

Thanks Amy !

Yasmin. Sopariwalla

Aug 8, 2021, 11:05 am

I missed your tandoori chicken recipe. Pls email it to me.
Thanks
Yasmin

Rita Jamshed Kapadia

Aug 8, 2021, 1:32 pm

Hi Yasmin,
The treasured “Tandoori chicken” recipe link is in this blog as well as in my cookbook. – http://www.parsicuisine.com/happy-july-4th/
Do send your comments if you make it.
Rita

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