Ravo

By ParsiCuisine.com 14 comments

Ingredients:

  •       2 cups pasteurized cold milk.

  •       1 cup of Ravo (fine semolina or suji)

  •       3 tbsp Sugar (equal quantity ratio to ravo would be 1 cup of sugar. I am diabetic so I use much less and the ravo comes out just as tasty) 

  •       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.

Pink Ravo
Parsi Ravo for Valentine's Day
ParsiCuisine.com

Featuring my published cookbooks. “Manna of the 21st Century Parsi Cuisine” and other affordable paperbacks and ebooks. If you need assistance, please contact me Rita@ParsiCuisine.com to purchase. Available on Amazon. Thanks - Rita Jamshed Kapadia

14 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.

Understanding Parsi Food & Customs in the light of Zoroastrian religion | ParsiCuisine.com

May 5, 2014, 3:02 pm

[…] for His different creations as also a pledge to look after the creations. Sev (Vermicelli) or Rava is made of Wheat and reminds one of grains and vegetation. Also it is sweet and reminds one to […]

Navroz in New Delhi by Shernaz Italia |

Apr 4, 2015, 11:44 am

[…] would start with either sev—brown vermicelli cooked in milk and served with fresh cream or ravo, semolina pudding. Mithu dahi or sweetened curd made with full cream milk was an absolute must. This was followed […]

Recipes of Traditional Dishes |

Apr 4, 2015, 3:03 pm

[…] Ravo is a sweet semolina breakfast. Made on auspicious occasions […]

Celebrating Navroz – Parsi Cuisine

Apr 4, 2016, 11:31 am

[…]  Parsi Ravo (Sweet cream of wheat) […]

Celebrating Navroze – 2016 Shahenshahi New Year – Parsi Cuisine

Aug 8, 2016, 2:26 pm

[…]  Parsi Ravo (Sweet cream of wheat) […]

Best wishes for a very Happy Navroze – Parsi Cuisine

Aug 8, 2016, 2:20 pm

[…] Ravo or Sev with Dahi (make one day ahead)  […]

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

Roshan

Aug 8, 2023, 11:45 pm

Hello! Is it one cup suji or 3 tablespoons? Recipe lists it as one cup and then says 3 tablespoons of sugar is in same ratio as the ravo. In the US a cup is sixteen tablespoons. Please clarify. Thank you.

ParsiCuisine.com

Aug 8, 2023, 9:58 am

Hi Roshan,
You are correct. 1 Cup of sugar is equal to 16 tablespoons.
Use 1 cup of Sugar (equal quantity ratio to ravo)
Since, I am diabetic so I use much less and the ravo comes out just as tasty.
Thanks,
Rita

Ask Rita