Navroze Mubarak! Wishing all my Parsi friends, family, and everyone celebrating Navroze around the world a very Happy New Year.
The semolina or rava is slowly roasted in ghee. Then sugar, milk and eggs are added slowly and cooked into a thick creamy pudding. Once cooked, it with flavored with rose water and nutmeg. It is served topped with almonds, cashews, pistachios and raisins that have been fried in ghee. Every mouthful is a delicious blend of flavor and texture.
Here are a few things you want to keep in mind while making the ravo…brown the semolina on a very low flame so that it cooks but does not burn and do not be tempted to reduce the amount of ghee; it just does not taste the same with less ghee. Also be sure to drizzle in the milk and egg mixture very slowly stirring vigorously so that the eggs temper and do not curdle. I prefer to use a whisk the entire time to stir as it prevents lumps from forming.
Here is how I make it…