All Parsi birthdays and celebrations include a creamy, and nutty suji semolina pudding called "ravo." Here is a family recipe sourced from a true blue blooded Parsi. It's great for an indulgent breakfast too!
Ingredients
Pure ghee - about 3 tablespoons + more to fry nuts
Suji (semolina / farina)- 1/4 cup
Green cardamom powder (elaichi)- made from 2 whole elaichis
Sugar- 1/4 cup
Milk- 1 cup
Vanilla essence - 1/2 teaspoon
Nuts and raisins - about a handful, chopped
Heat ghee, add suji and roast for about 3-5 minutes until absorbed. Keep watching it and stirring so it does not burn. This timing will depend on your heat level, and how thick your pan is, so 100% focus is needed.
As soon as the color becomes slightly darker, add the elaichi powder. Once incorporated, add the milk and sugar, and keep stirring until desired consistency is achieved, like a porridge. The suji will swell and absorb the milk.
Take off the heat, and add in vanilla essence.
For the garnish, heat some ghee in a small pan, and fry the nuts and raisins until the raisins are plump. Drain, and decorate the ravo with this nutty topping.
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