June 1, 2018


Ravo Recipe

by Rita Jamshed Kapadia


1 liter or 4.5 cups of cold milk or as needed
4 tbsp. of Ravo (semolina or suji)
4 tbsp. (equal quantity ratio to ravo) of sugar (less for diabetics)
1 Egg
1/2 cup water or as needed
2-3 drops of Vanilla or Rose essence
½ tsp. of cardamom and/or nutmeg powder
½ cup mix of Slivered and blanched Almonds, Cashews, Pistachios
Raisins to taste
2 tsp. Charoli nuts (optional)

1 Stick of unsalted Butter or 2 tbsp of pure Ghee or as needed

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 low boil. Stir all the time.
3. Beat one full egg and add 3 tsp. milk to it, add this to the ravo lowly 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 thicker!
5. Add some milk or water 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 soaked raisins, almonds, cashews and Charoli in 4 tsp. Ghee for just about 3-4 minutes to golden brown color.
7. Garnish the Ravo to cover the top surface all around.
8. Serve hot with Mitthu Dahi (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)

 3 strands of Kesar (Saffron) ground and soaked in milk to dissolve for 30 minutes beforehand
 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.

If you have a fresh rose, separate the petals, wash and sprinkle some rose petals on each serving.


Cookbook for FEZANA Subscription drive for FEZANA JOURNAL new members.

This cookbook has the basics! You can use it to start a business in Catering. I have included easy-to-make Popular and Favorite Indian Parsi Recipes which are in demand for take-home meals or catering for large parties and events. Food dishes of Cutlets, Dhansak, Sali Boti, Dhan Dal, Pulao Dal, Fish Patio, Custard, Sev, Ravo, Chutney Sandwiches and my famous Mitthu Dahi (homemade sweet yogurt). Bhakhras, Batasas and other items like Dar ni Pori (Pastry filled with sweet lentils and dry fruits) are in demand and will sell well if priced right. If you are adventurous and want to make your own pickles, chutneys and other esoteric dishes like vasanu from old antique cookbooks and heirloom recipes passed down from family. I hope this book inspires you to cook healthy wholesome food for your family and friends. It can be daunting while reading and seeing so many Ingredients in one dish, if you do not have one or two, don’t worry go ahead and cook! How these parsi-indian flavors explode or soothe your mouth, mind and spirit is explained so you can prepare and serve the food successfully.

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Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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