Parsi Ravo

Mom's Ravo has always been the most memorable and heartwarming part of birthdays for me.

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Step 1

In a pot or saucepan on low to medium heat, roast semolina until you can smell it toasting and change a bit in colour. Caution: Please do not leave it on stove without stirring it constantly; it will burn very fast.

Step 2

Add ghee and mix it evenly into the semolina.

Step 3

Add sugar and mix it in evenly.

Step 4

When ghee, ravo, and sugar are mixed well, add rose water and then hot water; it will simmer/sizzle a bit.

Step 5

Add milk immediately, but slowly, before it starts lumping up. To avoid forming lumps, keep stirring while pouring milk. Please make sure you use low to medium heat. Let it cook while stirring it.

Step 6

Add vanilla extract, nutmeg, and cardamom.

Step 7

Let it cook until ravo becomes thick but not lumpy. Note: you may need to add more milk; then check sugar taste if you need to add more. Milk makes Ravo more creamy/tasty.

Step 8

Pan fry the almonds and cashew nuts on low to medium heat with 2 teaspoons of ghee. Caution: remove from heat as soon as they start to brown. Otherwise, they may burn.

Step 9

Add the raisins, or fry them separately, as per your preference. Take care not to burn the raisins.