Sagan no Ravo

Sagan no Ravo

Semolina
0 0 2182

Today is Thursday 26/03/20 the time of lockdown due to Coronavirus and tomorrow is dad’s 84th birthday so mum decided to make sagan no ravo and I decided to digitise it like all other recipes. Please note: If a person is allergic to nuts omit the nuts and the steps involving nuts completely.

  • To prep

    1 hr
  • To cook

    1 hr
  • Level

    Hard
  • Servings

    4
  • 10 almonds peeled and roughly chopped
  • Handful of brown raisins (kishmish)
  • Handful of cashews roughly chopped
  • Handful of pistachios roughly chopped
  • Handful of charoli (chironji) (Buchanania Lanzan)
  • 2 tablespoon oil for frying dry fruits and nuts
  • 10 tablespoon oil for frying ravo
  • 750 ml litre Milk
  • 20-30 or a pinchful strands of Saffron
  • 1.5 cooking spoon size ravo (semolina)
  • 1 cooking spoon size + 2 teaspoon sugar
  • 10 tablespoon milk cream
  • 1/4 teaspoon viola vanilla essence
  • 2 tablespoon American dry fruits milk masala

Method

    Take 10 almonds boil it in a bowl of water and keep them aside to cool down.
    Once cooled peel the skin of the almonds and roughly chop them up.
    Heat the oil in a non stick frying pan on the highest flame setting for a couple of seconds.
    Lower the gas to medium flame setting and add almonds pistachios cashews raisins charoli in oil for a couple of minutes.
    Keep stirring constantly so that it doesn’t burn.
    After the raisins bloat up soaking the oil turn off the gas but keep stirring constantly for a minute so that it doesn’t get burnt. Keep it aside to cool down.
    Boil milk and keep aside to cool down.
    Take a deep dish frying pan (Kadhai) add 10 tablespoon oil and heat it on the highest flame setting for a couple of seconds.
    When oil is hot turn the gas down to medium flame setting and add 1.5 cooking spoon size of ravo and fry till ravo starts bubbling and gets golden brown.
    Stir constantly so that it doesn’t burn.
    After the ravo turns golden brown turn off the gas but keep stirring constantly for 2 minutes so that it doesn’t get burnt.
    Add saffron and mix well for a minute. Keep it aside to cool down.
    Add fresh milk cream, half milk, and sugar mix well on highest flame setting for 2 minutes.
    Check for sweetness and the amount of milk.
    Keep stirring every 2 minutes till milk boils and starts to bubble.
    After milk boils and is bubbling turn the gas down to medium flame setting.
    Add the other half of milk and mix well and keep the gas on highest flame setting.
    Keep boiling till the milk boils and bubbles.
    Keep stirring every minute in between.
    Once the milk comes to boil and bubbles lower the gas on medium flame setting and keep boiling.
    Keep stirring every minute in between till the milk reduces to 1/4 of the original quantity and thickens.
    Switch off the gas and keep stirring for a couple of minutes so it doesn’t burn.
    Add vanilla essence and mix well.
    Add milk masala and mix well.
    Set aside and let the ravo cool down.
    After 2 minutes add half the fried nuts mix well.
    At the time of serving sprinkle the other half of the nuts on top and serve hot.
Recipe By

Mohnaz BalsaraMember of ZFC

Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.

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