Ravo – Parsi style Kheer

Final Rawo 640 x 300

It may sound like an exaggeration but its not – every living Parsi on this planet will have tasted Ravo. Made from fine semolina, this Parsi version of the Kheer is a dish that everyone is familiar with because of its synonymity with happy occasions.

Just as background, Ravo is a dish made in every Parsi home on birthdays, navjotes, weddings, jashans and many other happy occasions. Some Parsis may argue with me and point out that the Parsi Sev (vermicelli based dessert) is a strong contender to the Ravo, but personally, give me a plate – or platter – of Ravo any day and I will be one happy Bawi.

Like the Dhansak, every Parsi household will have its own version of the Ravo and based on the occasion this is one dessert that you can dress up or down really easily. For example, you can reduce some of the sugar and skip the dry fruits to have it just as a normal breakfast or you could go all out with raisins, pistachios, almonds and even some saffron or rose petals for those occasions when you have a special impression!

Many of you already know but #BawaGroom and myself recently completed one year of wedded bliss. To celebrate, I woke up early, had a shower and made the hubby as well as the family some Ravo. I got the recipe from an old Katy Dalal cookbook where she stated that the quantities specified in the book would make enough for 50! To avoid giving the MIL and the maid the shock of their lives, I sat down with a calculator and have adapted this recipe for a family of six. Enjoy!

Taking a large non-stick saucepan, place the ghee and semolina and cook on a slow fire until the rava absorbs the ghee. Keep frying till it takes on a nice ivory colour.

Frying the Ravo in Ghee

Then, add the water and sugar and keep stirring until all the sugar has melted and a thick mixture forms.

Adding water and sugar to Ravo

Keep the gas on low and continue to stir. With the other hand, add in the milk in a slow trickle until all of it has been added.

Stirring the Ravo mixture to ensure no lumps

Raise the flame and keep stirring for another 10 minutes till a thick liquid forms. Once the milk has been soaked up, taste to check that it is cooked. Sprinkle in the nutmeg and cardamom and cook on slow for 3 – 5 minutes.

Nutmeg and cardamom in Ravo

 As the ravo thickens, it has a tendency to form small granules. Stir these with the back of your spoon as the perfect Ravo must be smooth. Once the Ravo is thick and sticky remove from the fire and mix in the vanilla essence. Empty the Ravo into the dishes you are going to be serving it in and let it cool.

Meanwhile, in a small pan, heat some oil and quickly fry the charoli, pistachios, cashews, raisins and almonds – it will only take about a minute. I prefer to have my Ravo without the dry fruits being fried but frying them is the traditional way. Once the dry fruits are ready, simply garnish the Ravo with the dry fruits and Voila!

6. Garnish with Almonds and Pistachios

This was my first time making Ravo and I must say that this recipe was a complete success! If your’s generally turns out not too sweet or too full of that ghee flavour – do give this recipe a try. To prove to you, how delicious it actually is, here is a picture of my lovely #BawaGroom enjoying his third serving of the Anniversary Ravo!

Bawa Groom on his third serving of Rawo

 To make enough for 6 you will need:

120 gm ravo/semolina
850 ml milk
200 gm sugar
2 tbsp ghee
1 tsp nutmeg and cardamom powder
180 mls water
Pista and almond flakes (not to be fried)
20 gms each charoli and raisins
20 gms sliced cashews

All Time Favourites

Never Miss A Recipe

Sign up to receive all my recipes directly to your inbox. We don't spam. Pinky Promise.
Email address
Secure and Spam Free


      • says

        Perzen, we call this shiro in Gujarati. I sometimes make it extra rich by using cream. I add quite a bit of freshly ground nutmeg and saffron to it while it is cooking. I generally like to use butter (salted) instead of ghee. That imparts a very slight salty taste which is quite wonderful. Also butter tends to taste better than Ghee with shiro.

        • says

          Kirit – I agree Shiro is pretty similar. However, sometimes shiro tends to be a bit thin and watery while Ravo is meant to be much more thicker. We Parsis prefer ghee as salted butter adds a salty taste to the Rawo 🙂

  1. Karl says

    Hi BB,

    Please tell me where I can order the same? I totally love Ravo. RTI has it only on Tuesday’s. Would like to order and stock for a week.

    My nos is 9821227992. Please call, sums, whatsapp if you cater or where I can get it.

    Many Thanks


  2. Nasreen says

    BB have you ever tried substituting sugar for say honey or another natural sweetener. I want to make this for our toddler and have kept her away from refined sugars so just wanted a view on what I could substitute sugar for. Also if I substitute milk for coconut milk will it kill the recipe 🤷🏻‍♀️.

    • says

      I regularly make Rava for my sons and replace sugar with unprocessed jaggery which is much healthier than honey. Not all honey’s are good quality and many are artificial so unless you have a good quality one I’d stay away from that. Do note that jaggery will make your rava a light/dark brown depending on the colour of the jaggery you use which is not really a problem but good to note. I wouldn’t use coconut milk it would give it a very strange flavour! Perhaps try almond milk instead or doing less milk + water and some condensed milk or cream.

  3. Goodie says

    Came out fantastic. Everyone loved it. Thank you for such a wonderful recipe. Can’t wait to check out more.

Share your experience

This site uses Akismet to reduce spam. Learn how your comment data is processed.