Parsi Ravo (Sweet Semolina Custard)

Ravo is a traditional sweet dish cooked in Parsi homes on occasions such as birthdays, anniversaries, Parsi New Year etc. This is my take on the traditional recipe.
Hope you enjoy it!


1 liter full cream milk
1/2 cup medium grained semolina (ravo/rawa)
1 cup sugar
1/2 cup Rose water
2 tblsp. ground nuts (you can use ground almonds, hazelnuts or cashews)
2 tsp chopped or slivered almonds
1 handful of raisins
1 pinch salt
1 knob butter
A pinch of saffron

For the garnish:
Some more slivered almonds and raisins plus 2 tsp of ghee (clarified butter)

Put the saffron in a small bowl and add 2 tsp of hot water.
Keep it aside to infuse the colour and fragrance.
In a heavy bottomed pan, melt the butter on a gentle heat.
Add milk, semolina, sugar, ground nut powder, raisins, slivered almonds and the saffron mixture.
Keep on stirring the mixture till it resembles a thick custard-making sure it does not burn.
Add the rose water and stir for another 2 minutes.
Remove from the stove and pour it in a serving bowl quickly as it will start to set.
For the garnish, fry a few slivered almonds and raisins in 2 tsp clarified butter (ghee) till pale golden brown in colour. Pour it on the Ravo. Make sure the nuts and raisins don’t burn while frying. Serves 4.

Posted By Aban to My Food and Recipes at 1/01/2013 08:18:00 AM

One comment

  • The Parsi Ravo prepared by a traditional Parsi housewife has no match. Enjoyed fresh & warm or cold or reheated for breakfast or leftover dessert is simply delicious. Parsi gourmet made for Parsi pallet…..nothing else comes close!!!!

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