Basic Rava
desserts, indian, pudding, tnt
2 tablespoon ghee
1/2 teaspoon vanilla
1 nutmeg
2 tablespoon semolina
1 splash of rose water
1 (optional)
5 pods of cardamom seeds
1 pounded
2 1/2 cup milk
1 1/2 tablespoon sugar
1 almonds or pistachios
1 raisins
Heat ghee or unsalted butter in heavy-bottomed saucepan. Stir in semolina without browning. Constantly stirring, add milk, low fat if you want to keep things that way, extra-rich or even half-and-half if you don't give a damn, sweeten to taste, starting with sugar. Oddly, the less sugar you use, the richer the dish seems to taste. Bring to a boil over moderate heat, stirring all the while. When the mixture reaches a boil and starts making plopping sounds, lower the heat and keep on stirring until the Rava is thick. Let the Rava cool slightly and flavor with vanilla or, more conventionally, a splash of rose water, the quantity to depend on you and the brand of rose water.
Turn Rava into serving dish to set to a consistency somewhere between custard and cake. Serve cool but not frigid, garnished with chopped or sliced nuts (almonds or pistachios) and raisins. Finish with a grating of nutmeg and a sprinkle of pounded cardamom seeds. Serves 6 to 8.
Uploaded by Lon Hall, 1992
Yield: 1 servings