Ravo – the Porridge of Parsis

wooden-spoon-1013566_1280Ravo is a dessert we would always have on a birthday or other special occasion. I remember it for the taste but also because when mum was making it on the cooker she’d call me in to keep stirring it with a wooden spoon. There was a rule in the house that you never stir a pan or scrape out the contents of a can with a metal spoon. It always had to be wooden spoons. And there was a full range of spoons to use depending on what was being cooked. You never use the porridge spoon for curry, never use the rice spatula for bacon etc. So I’d be given the correct spoon and then I’d have to continue to slowly stir.

My spoon discipline isn’t as strict as mum’s but I now use my stirring experience to make ravo for my own family, not just on special occasions. It’s great as a warm dessert after Sunday dinner. Or for breakfast as an alternative to porridge.


  • 200g semolina
  • 200g sugar
  • 150g butter
  • 1 litre milk
  • 4 large eggs
  • 1tsp vanilla essence
  • 1 handful sliced almonds
  • 1 handful raisins


  1. Melt the butter in a pan
  2. Fry the semolina for 5 minutes until golden
  3. Heat the milk in another pan
  4. Mix the sugar and eggs into the hot milk
  5. Now’s the time to start stirring and not stop as the Ravi slowly thickens
  6. Once it is as thick enough to slowly drop off the spoon, it’s about ready
  7. Stir in the vanilla essence
  8. Lightly fry the almonds and raisins
  9. Serve the ravo with a sprinkle of almonds and raisins on top

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