RAVO ( PARSI SWEET DISH MADE WITH SEMOLINA)

This is a sweet dish that is served on auspicious occasions. A birthday celebration in any Parsi household is considered incomplete without RAVO.

There are many different ways to make this dish. I have tried several, but liked this one the most.

My Zenobia masi taught me this one. Now it has become a favorite in my family. My three year old twins ask for it every weekend and my ten month loves it too! 

Please try it and let me know if you like it .....or if you have a different version i could try!

INGREDIENTS

3 TBS butter.

8 TBS rava (semolina)

5 cups whole milk

1/2 can condensed milk(or more according to taste)

5 tbs raisins

5 tbs sliced almonds

METHOD

Heat the milk. It should be hot, not boiling.

Heat the butter add rava in. Keep stirring until it becomes brownish golden.

Start pouring in the hot milk little at a time and keep stirring till all the rava has blended in.

Now add the condensed milk in.

Stir and taste. If you like it sweeter, add more condensed milk.

Bring to boil. Stir it occasionally.

Simmer till it thickens.

Remove from heat after it reaches the desires consistency.

If you want it thicker, or if it is still too thin then heat some more butter and brown 2 TBS rava in it. Add to the milk rava.

Keep stirring. Now simmer till it reaches desired consistency.

If it becomes too thick, add moreover milk.

Remove and pour in the serving dish to set.

Fry the raisins in butter till they turn soft and pinkish.

Fry the almonds till golden.

Mix some in the rava while it is cooking.

Place the rest on top of rava .

Put in fridge for at least 4-5 hours or longer.

Some people like to eat the rava warm. That tastes great too!

SRIKHAND ( SWEET YOGURT)

This is a sweet-dish I grew up with. Every Sunday, the family would eat together. There were 14 of us cousins together. I can still hear the laughter and conversations as we ate a scrumptious meal.
We ate the SRIKHAND with Puri ( fried bread that is light and fluffy)
Lachko ( a kind of Gujarati dal)
Osaman ( the watery part of the dal that you remove to make the Lachko)
Potato vegetable
Corn vegetable
Rice
( The recipes for the rest will follow!)


INGREDIENTS

40 OZ or 1 kg yogurt. ( full fat whole milk yogurt or full fat Greek yogurt)
( if you use fat free or low fat yogurt, the consistency of the SRIKHAND will not be thick. It will be a little watery. I prefer to use the Greek yogurt as it is thick and if in a hurry does not need to hand that long)
800 grams powdered or finely ground sugar or a little more according to your taste.
( do not use icing sugar as that has other fillers that won't taste as good in the SRIKHAND)
A generous pinch of saffron ( kesar) mixed in a little hot milk.
1 drop of yellow food coloring
3 OZ pistachio nuts
Cheese cloth to hand yogurt

METHOD

Hand the yogurt in the cheese cloth to remove the whey and make it thick for at least two hours. ( you can hang it over the kitchen sink to avoid a mess)
Fold the sugar in the yogurt gently. Use a spatula or spoon. Do not use a hand blender or whisker.
Add the milk and saffron and mix in well.
Add the food color and mix in.
Grind 3/4 of the pistachio nuts in a grinder and mix in the yogurt.
Now place SRIKHAND in the bowl you want to serve it in.
Roughly crush the left pistachio nuts and sprinkle on top of yogurt.
Put in refrigerator for at least 4 hours or overnight.

This is sinfully Devine!


Tip
If you don't like the taste of saffron, you can make this SRIKHAND with
Green elaichi and jaifal. ( cardamom and grated nutmeg)
You can also add crushed and sliced almonds)