Ke Ravo Recipe | Parsi Ravo | Parsi Semolina Pudding Recipe F

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Ravo Recipe | Parsi Ravo | Parsi Semolina Pudding Recipe

Parsi Ravo

Ravo Recipe | Parsi Ravo | Parsi Semolina Pudding Recipe with step by step photos and video. 


Ravo is a delectable sweet delicacy made with very basic, everyday components found in our pantry. A Parsi ravo is a specific kind of semolina pudding that is prepared in Parsi houses for birthdays, weddings, and other festive events. Let's talk about the Parsi ravo recipe today; it is a very straightforward and uncomplicated dish to prepare.

    What is Parsi ravo ? 

    Ravo is a traditional dessert among Parsis. Semolina, ghee milk, sugar, and flavours like cardamom, nutmeg, and vanilla are all mixed to make it. A ravo for breakfast is prepared by continuously swirling the semolina milk mixture over steady heat while keeping it simple but incredibly creamy.

    In addition, the Parsi ravo is offered at Parsi celebrations including weddings, anniversaries, and other celebratory events. By increasing the amount of ghee and sugar and including some ghee-fried dry fruits, ravos can be made extra wonderful. It's also fairly common to use eggs.

    Indian kheer and parsi ravo are comparable desserts. My mother used to make a special semolina porridge for my brother and me when we were young. When I first had ravo, it brought back wonderful memories of my early years. Vermicelli may occasionally be used in place of semolina or rava. The method of preparation of  is very similar to that of semiya payasam.

    Ingredients of Parsi Ravo

    1. Semolina : The key component of a Parsi ravo recipe is semolina, or rava. Semolina is what gives the perfectly prepared parsi ravo its incredibly delightful creaminess.
    2. Milk : A parsi ravo's liquid component is milk. The richness will vary depending on the thickness of the milk.
    3. Ghee : In parsi ravo, ghee is used for additional flavour.
    4. Aromatics: Vanilla, cardamom, and nutmeg will be added as flavorings.
    5. Dry fruits: We use dry fruits like almonds, cashews, and raisins for garnishing as well as to add tiny bit of crunch to the pudding.


    Expert's tips for making the parsi ravo

    1. The Parsi dessert ravo is best known for its creaminess. To create this smoothness, the semolina milk mixture is cooked over a steady heat while being constantly stirred. Making a smooth, creamy ravo requires patience and constant attention.
    2. The ratio of semolina to milk is crucial for creating the texture of this Parsi semolina pudding. If you cook the ravo with less milk, it will thicken more quickly and leave behind unappealing sand-like semolina particles, giving it just an Indian upma appearance.
    3. If you cook the semolina and milk mixture over high heat, the ravo will likewise become grainy and take on an upma-like appearance. The pan must be constantly held over a low to medium temperature during cooking and stirring to ensure that the semolina particles cook in the milk and melt, creating a smooth and creamy texture.
    4. You can reduce the sugar content and exclude the dry fruit if you're cooking ravo for your toddlers or for breakfast. But each of these components is required for a particular ravo.
    5. I used cashews, raisins, and thinly sliced almonds when making the ravo today. However, you are free to add any additional dry fruit you choose.
    6. To flavor the ravo, you'll need cardamom powder, nutmeg powder, and vanilla essence. Do not leave any of these out; they will all contribute to the ravo's flavours.

    How to make parsi ravo 

    Ravo Recipe | Parsi Ravo | Parsi Semolina Pudding Recipe

    Ravo Recipe

    Creamy and aromatic Parsi style semolina pudding

    Preparation time: 5 minutes | Cooking time:30 minutes | Total time: 35 minutes


    • 1/2 cup semolina
    • 1/3 cup sugar
    • 3/4 cups milk
    • 3 tbsp ghee
    • 1/2 teaspoon cardamom powder
    • 1/2 teaspoon nutmeg powder
    • 1/2 teaspoon vanilla essence
    • A pinch of salt
    • 1 tbsp  cashews
    • 1tbsp thinly sliced almonds
    • A few black raisins

    Parsi ravo with step by step photos

    1. Over high heat, add 2.5 tbsp of ghee to a heavy-bottomed pan.
      ravo recipe

    2.  Once the ghee has started to melt, lower the heat to low and add the semolina. Keep stirring until the semolina is bubbling and has properly toasted. 
      parsi ravo

    3. A wonderful roasting aroma will come from the pan as white semolina grains can be seen floating in the ghee.
      Ravo recipe

    4. As soon as the roasting is finished, add 3/4 cup of boiling water to stop the semolina from browning or changing color.
      parsi ravo

    5. The semolina will begin to absorb water right away, and the mixture will thicken quickly. Pour milk into the mixture and stir thoroughly before the semolina thickens or any water remains. It is best to add milk as soon as the semolina starts to thicken since if it becomes a thick mass, mixing will be difficult and lumps won't be simple to break.
      Ravo recipe

    6. Till the ghee starts to absorb and the mixture starts to thicken, stir continually in one direction using a neat and clean spoon. To balance the flavor, add a touch of salt next. Just one good pinch of salt is needed to balance the flavor.
      Ravo recipe
    7. Cook the mixture more until it reaches a semi-thick consistency or the ravo completely coat the spoon. Turn off the burner and transfer the food right away to the serving bowl. As soon as the ravo formed a thin coating on the spoon, I turned off the flame because the ravo will thicken as soon as it rests.
      Ravo recipe

    8. A half spoonful of ghee should be heated in a small pan if you want to decorate the ravo pudding. 
      Ravo recipe

    9. When the ghee is hot, add the cashews and roast them until they are light brown over a low flame.
      Ravo recipe

    10. Black raisins and thinly sliced almonds were then added, and the heat was instantly extinguished. The almonds and sultanas can be roasted with just the heat from the pan. 
      Ravo recipe

    11. Pour the nuts over the ravo once they have turned a light brown hue. Serve right away or cold. Enjoy.
      Ravo recipe

    Happy cooking


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