Ravo is a popular dessert from the Parsi community. Explore the article to know the recipe of how to make ravo.
Jamshed Navroz is celebrated by the Zoroastrian community across the world with immense splendor and grandeur. It marks the beginning of the Iranian or Parsi New Year. Since the Zoroastrians follow the Fasli calendar, the New Year commences on the Spring Equinox when the length of day and night are equal. The festival also commemorates the ascension of King Jamshed to the throne on this day. King Jamshed is believed to have introduced the solar calculation into the Parsi calendar. Hence, the festival is of great significance to the entire Zoroastrian religion. It is celebrated in different manners in different countries. Luxurious delicacies are prepared and served to guests and friends. To end a meal, ravo is the most popular dessert prepared. Easy to prepare, ravo is a delight to serve on this occasion. To know the method of preparing ravo, go through the lines below.
How To Make Ravo
- 7 ltr fresh creamy Milk
- 1 kg Rava/ Semolina
- 1.7 kg Sugar
- 1.5 kg Ghee
- 1½ tbsp Cardamom Powder
- 1½ tbsp Nutmeg Powder
- 2 tsp Vanilla Essence
- 25 g Pistachios
- 100 g Almonds
- 150 g Charoli
- 300 g seedless Raisins
- 1½ ltr Water
- 1 Pink Rose
- 4 tbsp Ghee
- Boil pistachios and almonds separately.
- Remove their skin and slice them finely.
- Place a large flat bottomed vessel on slow flame and combine ghee and rava in it.
- Cook the rava till it has absorbed all the ghee, stirring continuously.
- Cook till the rava has attained an ivory color.
- Add water and sugar.
- Stir continuously till the sugar is dissolved and the mixture turns thick.
- Pour milk, while stirring constantly, and cook till the mixture absorbs the entire milk.
- Increase the flame to high and cook for another 15 to 20 minutes till you get a thick liquid solution.
- Add nutmeg and cardamom powder. Mix well, ensuring that the rava does not burn or form granules.
- When the preparation turns thick and sticky, remove the vessel from fire.
- Stir in vanilla essence and pour the liquid into glass dishes or silver salvers.
- Place a small frying pan on fire and heat 4 tbsp ghee.
- Add charoli, pistachios and almonds. Fry them lightly.
- Add the raisins and toss them.
- When the raisins start puffing up, remove the frying pan from the fire.
- Sprinkle the fried nuts on the ravo along with pink rose petals.