Rava Recipe
Ingredients
| Butter | 3 Tablespoon | |
| 3 tbsp fine semolina | ||
| Water | 1 Cup (16 tbs) | |
| Sugar | 4 Tablespoon | |
| Full cream milk | 1 Liter | |
| Cream | 1 Cup (16 tbs) | |
| Rose water | 2 Tablespoon | |
| Salt | 1 Pinch | |
| 1 tsp coarsely ground cardamom and nutmeg | ||
| Blanched almonds | 2 Tablespoon, slivered (Garnish:) | |
| Sultana | 2 Tablespoon (Garnish:) | |
| Butter | 2 Tablespoon (Garnish:) | |
| 1 tsp coarsely powdered cardamom and nutmeg | ||
| Pale pink rose petals | ||
Directions
Melt butter in a pan and add semolina.
Saute for one minute, add water, salt and sugar and simmer, stirring continuously till thick.
Please use a flat-based wooden spoon, so that you can scrape the entire surface of the base of the pan.
In this way no lumps will form.
Add milk and continue simmering and stirring till it starts thickening.
Add cream and continue cooking till it reaches the consistency of pourable porridge.
Keep stirring while it cools so that it does not form a layer of skin.
Add spices and rosewater.
Pour into a glass dish and garnish with lightly fried almonds and sultanas and powdered spices and rose petals.
Serve at room temperature or chilled.
I prefer it chilled.
Saute for one minute, add water, salt and sugar and simmer, stirring continuously till thick.
Please use a flat-based wooden spoon, so that you can scrape the entire surface of the base of the pan.
In this way no lumps will form.
Add milk and continue simmering and stirring till it starts thickening.
Add cream and continue cooking till it reaches the consistency of pourable porridge.
Keep stirring while it cools so that it does not form a layer of skin.
Add spices and rosewater.
Pour into a glass dish and garnish with lightly fried almonds and sultanas and powdered spices and rose petals.
Serve at room temperature or chilled.
I prefer it chilled.
Chef
