Relish the lip smacking parsi dessert, Ravo on this navroz special
Time: 30 minutes


  • 1 litre buffalo milk
  • 4 tbsp sugar (according to taste)
  • 3 tbsp butter
  • 2 tbsp semolina
  • Vanilla or rosewater flavouring
  • Roasted or butter-fried almonds, charoli and raisins to garnish


  • Boil the litre of buffalo milk. Then add the sugar, keep stirring and boil till the quantity reduces a little. Keep
  • stirring until the sugar has melted.
  • Next, add the butter. When that melts, carefully sprinkle the semolina over the surface. Keep stirring
  • constantly or the semolina will clump. Stir until the mixture thickens. Turn off the flame, making sure that
  • there are no lumps in the mixture.
  • (Sometimes, we vary the steps a little, by lightly frying the semolina in the butter for a little while, then adding
  • the sugar and then pouring in hot milk.)
  • Keep stirring until it has reached room temperature.
  • Add 1 tsp vanilla or pure rosewater, if you like. Pour it into your serving dish and sprinkle with fried or roasted
  • raisins and almonds. Serve with a smile!