Grains

Kay's Ravo (Semolina Pudding)

by:
September 13, 2016
4.3
3 Ratings
Kay's Ravo (Semolina Pudding)
Photo by James Ransom
  • Serves 4 to 6
Author Notes

This delicious dessert was shared by a wonderful Parsi woman, Khurshid Mehta. This Cream of Wheat-like dessert is served at festive occasions like birthdays. It's creamy, sweet, and adorned with butter-toasted nuts and dried fruit. Amazingly delicious and addictive! —Anna Francese Gass

What You'll Need
Ingredients
  • 6 tablespoons unsalted butter, divided
  • 3 tablespoons blanched, slivered almonds
  • 1 cup raisins
  • 1/2 cup sooji or fine semolina (use up to 4 tablespoons if using semolina)
  • 3 cups whole milk
  • 2 tablespoons sugar, or more to taste
  • 1 egg, beaten
  • 2 tablespoons vanilla extract
  • 2 pinches salt
  • 1 pinch ground nutmeg (optional)
Directions
  1. In a small pan, heat 3 tablespoons butter on low flame. When butter starts to simmer, add almonds.Stir vigorously until almonds become a golden brown. Using a slotted spoon, remove from the butter and add raisins. Stir until they plump and remove to paper towel-lined plate with almonds.
  2. In a large saucepan, warm remaining 3 tablespoons of butter. Add sooji and stir until well coated and lightly browned. Remove from heat and add milk and sugar until no lumps remain.
  3. Return pot to stove and begin stirring mixture on medium heat. If you see lumps, remove from heat again and stir. Remove from heat when mixture begins to bubble. Allow to cool by stirring vigorously for a few minutes.
  4. Slowly temper in the beaten egg: Stir and mix in egg very slowly to keep egg from scrambling. Keep stirring until combined.
  5. Add vanilla extract and taste. Season with salt. If you enjoy your ravo thinner, you can add more milk at this time.
  6. Pour into a serving bowl and decorate with almonds and raisins and a sprinkle of nutmeg. Mixture will thicken as it cools.
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See what other Food52ers are saying.

  • Temi Mehta
    Temi Mehta
  • Anna Francese Gass
    Anna Francese Gass
  • Alane Owsiany
    Alane Owsiany
  • Kathy L
    Kathy L
Anna Francese Gass
Cookbook Author. Heirloom Kitchen.Food52 contributing editor & Recipe Tester.

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8 Reviews

Temi M.
Temi M. October 21, 2016
Yum!! Thank you for featuring a traditional dish from our very small community!!
 
Anna F.
Anna F. October 21, 2016
its delicious and my pleasure!!
 
Kathy L.
Kathy L. October 20, 2016
I have never made anything with TWO TABLESPOONS of vanilla extract! Isn't that rather a LOT? And it still tastes okay with that much vanilla?
 
Anna F.
Anna F. October 21, 2016
yes, its very good!
 
selena
selena October 19, 2016
Is that a typo on butter quantity? That's a lot of fat!
 
Anna F.
Anna F. October 20, 2016
One stick is used to boil the almonds and raisins. It's a decadent start to the day! (;
 
Alane O.
Alane O. October 20, 2016
According to the recipe, only 1/2 stick of butter is used for the almonds. The whole stick is used for the semolina
 
Anna F.
Anna F. October 21, 2016
sorry, typing too fast. yes, 1/2 stick for almonds and the other stick is for the porridge. it makes a lot of porridge and this is a traditional Parsi dessert so its decadent but worth it!