Ravo - with egg

 

Ravo | Semolina Egg Pudding

 

Ravo is a traditional Parsi food served at every special festivity. It is also offered at various prayers in both a celebratory Jashan as well as the Mukhtad ceremonies where we remember the souls of those who have passed away. Made up of semolina, milk, and sugar, it is traditionally flavoured with cardamom and nutmeg. It is an easy, quick, and delicious pudding to prepare in a pinch.

 

Growing up in Karachi, ravo always included eggs, but eggless is most common in India. Since my mother’s ravo was famed for being the best in the city, I share this in her memory. At home we all continue to compete to see if anyone can ever replicate it to be as perfect as hers! The missing ingredient is always the same—my mother’s love.

 

Serves 6

 

125 g/ 4 oz salted butter

125 g/ 4 oz coarse semolina

140 g/ 5 oz sugar

3 eggs

2 cups whole milk (reserve more to add later)

1 tsp vanilla extract

Pinch of salt

1 tsp cardamom powder

Optionally ½ tsp freshly scraped nutmeg

 

Garnish

1 tbsp oil

50 g/ 2 oz slivered almonds

50 g/ 2 oz kismis raisins

 

In a pan melt the butter. Add the semolina and roast it for a few minutes. It should be aromatic and turn to a pale colour. Add the sugar, stir, and remove from the fire.  In a bowl, lightly beat the eggs and add some milk into the bowl. With a whisk and a sieve, prepare to add the egg mixture to the hot pan. Pouring it in through the sieve, vigorously whisk it together. Pour the remaining milk into the pan, return to the heat, and cook on a medium flame, stirring constantly until it comes to a boil. Add the vanilla, salt, and cardamom powder. Add more milk if the rava is too thick.  Mix well. Remove to a bowl and garnish. Serve warm

 

To garnish - in a pan heat the oil and toast the nuts, remove, and add the raisins for a few seconds. Keep aside on a kitchen paper to take away the oil. Sprinkle liberally all over the rava.

 

 

Tips

Lightly warming the milk to add to the beaten eggs will help with tempering and avoid the egg from splitting when added to the pan.

Sieving is not crucial, but it ensures there are no lumps of curdled egg residue.

The ravo will thicken as it cools.

Charoli – wild almonds and cashews may be added to the garnish.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.