Easy Parsi Ravo

Parsi Ravo/Rava, made from semolina, is one of those traditional dishes that is a staple is every Parsi household for a very simple reason - it is fast, easy and delicious!

Ravo is a sweet dish traditionally eaten in Parsi households for breakfast 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!

Personally, I prefer my ravo not too sweet, so 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. Fun fact: these small and delicious dried seeds are 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 substiute it with a few more of your favorite chopped nuts - it's all good!


  • 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.

  • 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.


130g / 4.5 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

Topping - (All optional but do taste amazing you can use what you wish)

1-2 tablespoons mixed peel (I love this stuff so for me more is more!)

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 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