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.
125 g/ 4 oz salted butter
125 g/ 4 oz coarse semolina
140 g/ 5 oz sugar
2 cups whole milk (reserve more to
1 tsp vanilla extract
Pinch of salt
1 tsp cardamom powder
Optionally ½ tsp freshly scraped nutmeg
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
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
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.