Heirloom Recipes
by: Anna Francese Gass
October17,2016
19Comments
19Comments
Sometimes when you wake up in the morning, you aren’t in the mood for cold cereal or toast with a smear of butter. Instead, you’re looking for something that will fill you up and warm you from the inside out, something that just as inviting as winter imminent.
For me, that's ravo, a creamy semolina porridge that I learned to make with a wonderful Parsi woman named Khurshid Mehta. Parsis eat ravo to celebrate birthdays, milestones, the New Year, or even a simple family get-together.
It begins with a roux of butter and sooji (fine semolina). Milk is then mixed in until a delicious Cream of Wheat-like porridge begins to thicken before your eyes. Khurshid told me that some Parsi mothers make the pudding extra sweet with condensed milk but she likes hers to be a little lighter: She uses whole milk and adds sugar to taste as she goes.
Shop the Story
It’s then adorned with an assortment of optional toppings: Khurshid toasts almonds in butter, then does the same with raisins so that they plump up. She also sprinkles freshly ground nutmeg over top.
Join The Conversation
Top Comment:
“I used to eat it as a kid when my grandma used to make the batter that would later become semolina fritters (warm and sugary lozenges) and these days I prepare it like a porridge for a earthy breakfast. My version doesn't include butter, but this recipe is a must-try! Thanks for sharing!”
— claudia
Comment
The best part about ravo is whatever isn’t eaten at the celebration is heated up in the morning with a splash of warm milk on the stovetop. I can’t think of a better start to the day.
Ingredients
| 6 | tablespoons unsalted butter, divided |
| 3 | tablespoons blanched, slivered almonds |
| 1 | cup raisins |
| 1/2 | cup sooji or fine semolina (use up to 4 tablespoons if using semolina) |
| 3 | cups whole milk |
| 2 | tablespoons sugar, or more to taste |
| 1 | egg, beaten |
| 2 | tablespoons vanilla extract |
| 2 | pinches salt |
| 1 | pinch ground nutmeg (optional) |
| 6 | tablespoons unsalted butter, divided |
| 3 | tablespoons blanched, slivered almonds |
| 1 | cup raisins |
| 1/2 | cup sooji or fine semolina (use up to 4 tablespoons if using semolina) |
| 3 | cups whole milk |
| 2 | tablespoons sugar, or more to taste |
| 1 | egg, beaten |
| 2 | tablespoons vanilla extract |
| 2 | pinches salt |
| 1 | pinch ground nutmeg (optional) |
What's your favorite way to start the day when cold breakfast just won't cut it? Tell us in the comments!
The Magical Mini Guide to Cozy Weekends
The Magical Mini Guide to Cozy Weekends
Whether you're in the mood for some soup-simmering, leaf-peeping, or nothing at all, your dream weekend awaits...
View Guide
Tags:
- Winter
- Middle Eastern
- Fall
- Dessert
- What to Cook
- Breakfast
See what other Food52 readers are saying.
-
tastysweet
-
Alex Txn
-
Adeline Nicholas
-
Angelica
-
Susan Cahn
Cookbook Author. Heirloom Kitchen.Food52 contributing editor & Recipe Tester.
Popular on Food52
19 Comments
tastysweet October 22, 2016
I would be the only one who would eat this. So what would be measurements for say 2 with left overs? Also where would I find semolina?
Anna F. October 22, 2016
You can halve the recipe and still end up with leftovers. Leftovers are great because you can reheat with a splash of warm milk. Just sprinkle toppings on the portion you eat. Semolina should be right in your grocery store. Just make sure you get the FINE semolina. Sooji can be purchased online.
tastysweet October 22, 2016
Thank you.
tastysweet October 22, 2016
Oh, will the one egg make it too runny if I halve the recipe?
Anna F. October 25, 2016
I don't believe so. And, the longer the ravo sits, the more it hardens (just like polenta). So, you can have it runny or allow it to sit and harden. Its all a matter of taste.
Alex T. October 20, 2016
I had it before and it is delish, but what's the egg for?
Anna F. October 21, 2016
it helps thicken. its also a nice protein addition!
Adeline N. October 20, 2016
Sorry. I was thinking of polenta. Cream of wheat is semolina. Love cream of wheat too. Sorry
Adeline N. October 20, 2016
It's,. .grits.
Alex T. October 20, 2016
Grits is from corn and semolina from wheat.
Angelica October 20, 2016
Wow, saving. Although, to help my body out from working so hard, I'll have to veganize it. Avocado oil, coconut cream, plant milk, flax seeds... I'll be over here. 🤔
Anna F. October 21, 2016
that's awesome! i love the vegan riff. let me know how it comes out!
Susan C. October 20, 2016
I have to go in another direction! After a paleo stint, I took to eating Fried Egg Salad for breakfast, which is warm and cool due to the mint. Smitten kitchen has a great recipe, but you can improvise with some greens, a few chopped veggies, fresh mint, line juice, fish sauce and siracha. Be sure and fry the egg in a generous amount of vegetabke oil.
Susan in Chicago
foodndrink October 20, 2016
It looks good, when do you add the egg?
Jason L. October 20, 2016
Step 4 in the recipe
Cathy B. October 17, 2016
I make cream of wheat for breakfast usually cooked with water but sometimes in milk. I like to put butter on it with sugar and cinnamon. It reminds me of rice pudding which would also be a good dish for breakfast.
Anna F. October 20, 2016
I agree!
claudia October 17, 2016
I love semolina porridge. I used to eat it as a kid when my grandma used to make the batter that would later become semolina fritters (warm and sugary lozenges) and these days I prepare it like a porridge for a earthy breakfast. My version doesn't include butter, but this recipe is a must-try! Thanks for sharing!
Anna F. October 21, 2016
fritters sounds like a fantastic idea! yum!
