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.

Nergis Medora
March 2021

Gallery

Credit: Eva Kolenko

Recipe Summary

active:
1 hr
total:
3 hrs
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium skillet over medium-low. Add almonds and raisins, and cook, stirring constantly to avoid burning, until almonds are golden brown and fragrant and raisins are softened, 4 to 5 minutes. Remove from heat. Transfer mixture to a plate lined with paper towels; let cool 30 minutes.

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  • Meanwhile, whisk together 2 cups whole milk and eggs in a medium bowl; set aside. Add butter to a wok over medium-low gas heat or a Dutch oven over medium-low electric heat, and cook, stirring often, until melted, 2 to 3 minutes. (Do not let butter brown.) Stir in semolina until well combined and butter is absorbed. Gradually stir in remaining 6 cups whole milk, stirring constantly to prevent lumps from forming. Increase heat to high, and cook, stirring constantly, until mixture just begins to bubble around edges, 10 to 15 minutes.

  • Stir in sweetened condensed milk, and cook, stirring constantly, for 10 minutes while gradually reducing heat to medium-low. Slowly drizzle in egg-and-milk mixture, stirring constantly to avoid curdling. Cook, stirring constantly, until mixture is smooth and thick, about 10 minutes.

  • Stir in vanilla and nutmeg. Cook, stirring constantly, over medium-low until mixture has thickened slightly more, about 10 minutes. (Mixture will continue to thicken into a porridge-like consistency as it cools.) Transfer ravo to a large bowl, and cover with plastic wrap, pressing directly onto surface to prevent a skin from forming. Let cool completely at room temperature, about 2 hours. Just before serving, sprinkle ravo with almond-raisin mixture. 

Make Ahead

Almond-raisin mixture may be covered and chilled up to 1 day. Ravo may be covered and chilled up to 1 week. Once chilled, serve ravo cold.

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