Ingredients:
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2 cups pasteurized cold milk.
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1 cup of Ravo (fine semolina or suji)
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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)
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5 tbsp of Ghee (or unsalted butter)
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1 Egg
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2-3 drops of Vanilla or Rose essence
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½ tsp of cardamom and nutmeg powder
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1/8 cup mix slivered and blanched Almonds
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Raisins
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2 tsp Charoli nuts (optional)
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Pinch of red color to get pink colored ravo (optional)
Method:
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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.
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Add the cold milk, sugar, essence and bring to a slow boil. Stir all the time.
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Beat one full egg and add 3 tbsp milk to it, add this to the ravo slowly beating all the time.
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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!
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Add some milk if you find it has got extra thick and mix it while it is still hot and steaming.
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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.
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Garnish the Ravo with these dry fruits to cover the top surface all around.
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Serve hot with Mitthu Dah (Sweet Yogurt)
Garnish:
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A few (4-5) pink or red rose petals (optional but extremely delightful in for added flavor and final appearance.
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½ tsp powdered green elaichi (cardamom)
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½ tsp grated or powdered jaiphal (nutmeg)
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Rose pink color on Valentine’s day (optional, traditionally white color)
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Pista Green color on St Patrick’s Day (optional,traditionally white color)
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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.
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More recipes like these in my cookbook.
VIDEO: https://youtu.be/pZp3fIwGwt0
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.
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.
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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Thanks Amy !
I missed your tandoori chicken recipe. Pls email it to me.
Thanks
Yasmin
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
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.
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