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Ravo (Semolina Pudding)

Servings 2
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp semolina rava
  • 2 tbsp melted butter
  • 1 cinnamon stick
  • 2-3 whole cardamom pods
  • 3 cups whole milk
  • 1½ tbsp sugar or to taste
  • Raisins and sliced almonds for garnish

Instructions

  • In a saucepan over medium heat, melt the butter and add the semolina. Stir continuously until the grains turn lightly golden.
  • Add the cinnamon stick and cardamom pods, and toast for another 30 seconds to release their aroma.
  • Pour in the milk, increase heat slightly, and cook-stirring frequently-until the semolina absorbs most of the liquid and the grains are tender but not mushy (about 8–10 minutes).
  • Stir in the sugar and cook for 1-2 more minutes until it dissolves and the pudding thickens to your desired consistency.
  • Brown the raisins and almonds in a little butter until fragrant and golden.
  • Sprinkle on cooked semolina pudding mixture.
  • Serve hot or cold.

Notes

Ravo owes its silky texture to the initial toasting of semolina in butter, which prevents clumping when the milk is added. Maintain medium-low heat and stir frequently so each grain cooks evenly without sticking. Taste before adding sugar, as the toppings of nuts and raisins also contribute sweetness. Ravo is a cherished dish in Parsi cuisine, especially for festive occasions like birthdays, Navjote ceremonies, and religious festivals. It is also enjoyed as a breakfast treat or afternoon snack during celebrations.
Author: Persis Khandker
Course: Dessert
Cuisine: Indian