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Semolina Pudding (Parsi Ravo)

4- 1/2 Tablespoons Clarified Butter (Ghee) (divided Use)
1/2 Tablespoons Raisins (optional)
1/4 cups Nuts Of Choice (see Note)
2- 1/4 cups 2% Milk
4 Tablespoons Semolina (Rava)
1/2 cups Sweetened, Condensed Milk
1 pinch Cardamom Powder
1 pinch Nutmeg, Grated
2 teaspoons Vanilla Essence
1- 1/2 teaspoon Rose Water (optional)


** Notes: If you are using nuts, I recommend that you add a mixture of slivered almonds, cashews and pistachios. But really you can add any nut of your choice. Add 1/4 cup or a handful or whatever you need. You can find rose water at an Indian grocery store or at Whole Foods. Optional step: In a small saucepan heat about 4 tablespoons of clarified butter. Once its hot add the raisins. Remove the raisins from the butter when they swell up. Then add the nuts (add one type at a time) and remove them once they turn golden brown. Place the nuts and raisins to the side. Discard the clarified butter. 1. In a non-stick sauce pan combine, milk, semolina, condensed milk, 1/2 tablespoon clarified butter, cardamom powder and grated nutmeg. Mix all these ingredients with a rubber spatula or wooden spoon. 2. Place the pan on low heat and stir frequently. Be patient. It will take some time to thicken. 3. Once the pudding starts to thicken add the vanilla and rose water. Keep stirring. 4. Once it comes to a boil take off the heat. Add the raisins and nuts and mix them in quickly. Remove the pudding from the pan and put it in a container. At this point the pudding will still be runny, it will thicken as it cools.

Source: tastykitchen.com