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Easy Parsi Ravo

This fast, easy and delicious traditional Parsi Ravo/Rava, is a staple sweet semolina dish served in every Parsi household.

Ravo is a popular in Parsi households for breakfast especially on special occasions and celebratory days, as is Parsi Sev - another delicious delicacy made from vermicelli (which I highly recommend you try too).

August is a special time for all Parsis/Zoroastrians as we celebrate both our "New Year" called Navroze and Khordad Sal the birthday of our prophet Zarathustra/Zoroaster during this month - so if there is ever time to try this easy recipe - it's now!

As I try to reduce sugar where I can, this recipe uses less sugar than most, but I add a secret little ingredient which is not traditional - mixed peel, which perfectly compliments the smooth ravo, crunchy nuts and roasted charoli perfectly! Charoli can be found in most Indian supermarkets. Charoli are small and delicious dried seeds from a bush known as the Buchanania Ianzan or Almondette Tree found in India. If for whatever reason you can't find charoli, you can easily substitute it with a few more of your favorite chopped nuts.


  • The trick to ensuring your ravo comes out smooth is to use a whisk and stir consistently, this will ensure a smooth, lump-free texture - the sign of the perfect ravo!

  • While the nuts, sultanas and mixed peel are optional they do add lovely texture and flavor to this dish

  • If your ravo becomes too thick, just add a little more milk and a touch more sugar if needed (add a 1/4 cup of milk at time and stir in until desired consistency is achieved)

  • Add a pinch of saffron when you add the milk for a more indulgent ravo!

  • If your ravo happens to become too lumpy despite your best efforts, use a stick blender to remove any lumps - no one will ever know!

  • This recipe reheats well in the microwave and can be served hot or cold - be aware that ravo will always become thicker as it cools so you might need a touch of milk to thin it down when reheating.

  • Some people like a thinner ravo while others like it thicker so there is really no right or wrong way - just experiment until you find a consistency you like and be aware you may need to add a bit more sugar, nutmeg and cardamom to get the flavor balance right.

This is a large serving, halve the recipe for a family of 4.


110g / 4 ounces fine semolina

2 tablespoons butter or ghee

170g / 6 ounces sugar (but you can add more or less to your preferred taste)

850-900 ml / 29-30 ounces low-fat or regular milk (depending on how thick you want your ravo)

1 teaspoon vanilla extract

1/2 teaspoon nutmeg powder

1/2 teaspoon cardamom powder

Toppings - (all optional add to your preference)

1-2 tablespoons mixed peel

2 teaspoons charoli seeds (add more nuts if you can't find these)

6-7 cashews chopped

6-7 pistachios chopped

1-2 tablespoon of sultanas/raisins

1-2 tablespoons flaked almonds

Extra sprinkle of cardamom and nutmeg powder (use a light hand - not too much)


  1. In a medium sized pot over medium heat, add the butter/ghee and semolina and roast together until the semolina is golden and fragrant and resemble beach sand in texture.

  2. Add the sugar and stir it in.

  3. Using a whisk, gently pour in some of the milk and ensure you have get a nice "smooth paste" and continue whisking and adding the milk until it is all combined and add the vanilla essence, nutmeg and cardamom powders.

  4. Continue stirring over low-medium heat until the mixture begins to thicken (think of a medium thickness porridge/oatmeal consistency and take it off the stove. As it cools it will thicken further so don't allow to get too thick. (Refer to to Tips & Tricks above).

  5. In a small frying pan add a little oil to cover the base of your pan and add your charoli, chopped cashews, chopped pistachios and sultanas and gently fry on low-medium heat until just colored and fragrant, then add the flaked almonds for a minute to become golden and then take off the stove.

  6. Pour the ravo into your serving dish, top with the charoli/nut mixture and mixed peel if using. Sprinkle with a touch more cardamom and nutmeg and serve.


Can be served warm or cold

Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥

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