Its the season for RAVO AND SEV for the parsees and therefore its best to tackle these recipes right away.
a sweet preparation made from semolina and milk.
1 cup semolina (this may vary in coarseness from fine to superfine but i prefer the bigger granules
as they have a bite to them)
3 cups milk (for a richer finish add a quarter tin of condensed milk and reduce sugar accordingly)
sugar to taste
1 teaspoon of cardamom / nutmeg powder
a handful of almonds and raisins for garnishing
1/2 cup of clarified butter (gives a super silky finish) 

put the almonds in a small glass dish/tupperware bowl and cover with water. microwave on high for 1 minute and leave to stand. peel and cut into slivers. put the chopped almonds and raisins in 1 teaspoon of fat and microwave for half a minute or more till lightly golden.
put the milk to heat and add the sugar and fat and a glass of water to it.
Next dry roast the semolina in a thick bottomed pan over low heat stirring constantly. leaving it for a second is bound to make it burn.when it is evenly roasted add milk mixture to it all at once stirring so that no lumps form. semolina has the ability to absorb as much liquid as you may choose to put in it so do not worry. cover and simmer, stirring occasionally.Add the clarified butter, this prevents the semolina from sticking to the pan as well as giving it a silky finish.
when all the liquid is absorbed sprinkle the cardamom nutmeg powder, mix and serve out in a glass dish. garnish with the raisins and almonds. this may be kept for 2/3 days in the fridge. when required microwave small portions for 1/2 a min
and serve. semolina heats very well in the microwave.

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