Pinch of red color to get pink colored ravo (optional)
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.
Add the cold milk, sugar, essence and bring to a slow boil. Stir all the time.
Beat one full egg and add 3 tbsp milk to it, add this to the ravo slowly beating all the time.
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!
Add some milk if you find it has got extra thick and mix it while it is still hot and steaming.
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.
Garnish the Ravo with these dry fruits to cover the top surface all around.
Serve hot with Mitthu Dah (Sweet Yogurt)
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.
Re-igniting the ancient cuisine of India. Recipes and foods are cooked and photographed in USA. Parsi Cuisine cookbooks are authored by Rita Jamshed Kapadia.