food

Ravo

This creamy semolina pudding, traditional to Parsi cuisine, gets its velvety texture from gentle, constant stirring and a careful eye on the heat; it should bubble when cooking over high heat but not come to a full boil. Sweetened condensed milk—writer Sabrina Medora’s grandmother’s riff—and a simple whole milk–and–egg mixture thicken the pudding and add a creamy, sweet flavor.

This delicious and creamy semolina pudding, a traditional Parsi dish, gets its velvety texture from gentle, constant stirring and a careful eye on the heat; it should bubble when cooking over high heat but not come to a full boil. Sweetened condensed milk—writer Sabrina Medora’s grandmother’s riff—and a simple whole milk–and–egg mixture thicken the pudding and add a creamy, sweet flavor.

Ingredients

Ingredient Checklist

  • 1 teaspoon neutral oil (such as canola)
  • 1 cup slivered almonds
  • ⅓ cup raisins (about 1 3/4 ounces)
  • 8 cups whole milk, divided
  • 2 large eggs, beaten
  • ½ cup cold salted butter
  • ¾ cup fine semolina flour (such as Bob’s Red Mill) (about 4 1/4 ounces)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon freshly grated nutmeg, or more to taste