Parsi New Year: Try This Parsi Style Kheer Ravo
Image Credit: This is one the lesser known desserts of Parsi cuisine

Parsi cuisine is full of dishes that are as rich as the culture itself. Settled on the coast of Gujarat after getting migrated from Persia, the community has a tradition of eating dry fruits, meats, stew, and nuts, having its influences from Iran. It adopted fish after settling on the coast. Moreover, they also have a touch of British influence in their food. 

Among all the dishes famous in this quite rich cuisine, there are some lesser-known dishes that are yet to get into the limelight. If you are an admirer of Parsi food, you must be knowing about desserts like Dar Ni Pori, Mithoo Dahi, Dudh No Puff, and Lagan Nu Custard Ice-Cream but have you heard of Ravo? Ravo is a staple sweet dish eaten in almost every Parsi household at the time of festivals. A special thing about this dessert is that it is not made with water but with milk with a good amount of ghee and nuts. Though almost everyone can make a good ravo, only a few can make the dish with it having its proper texture.

Now if you have a sweet tooth, you should definitely get your hands on ravo. Prepared with a concoction of semolina, milk, and dry fruits, it is a perfect dessert to satisfy your soul and heart. Since this dessert is not difficult to make, one can serve this dessert to guests during festivals, get-togethers, or any other event. Because of it having a creamy texture and a resemblance to porridge, anyone can fall in love with dessert and your cooking skills as well. Follow these steps to ace making this quick and easy ravo at home.


  • 130 gm semolina
  • 50 gm raisins
  • 3 tbsp ghee
  • 850 ml milk
  • 250 gm sugar
  • 50 gm cashews
  • 1 tsp cinnamon
  • ½ tsp nutmeg powder
  • 2 tsp chopped almonds
  • 1/2 tsp green cardamom


  • Take a pan over low flame and heat ghee
  • Add semolina and stir well
  • Let it cook for 15 to 20 minutes
  • Meanwhile, slice cashews.
  • Take a grinder and grind cardamom and cinnamon to form a powder
  • While the semolina is cooking, add sugar to it and keep mixing
  • Cook it until it gets a thicker consistency
  • Pour milk and turn the flame to medium
  • Cook until the mixture thickens
  • Add the cardamom and cinnamon powder
  • Cook the mixture for 5 to 6 minutes
  • After its done, pour the mixture into a bowl
  • Garnish with cashews, almonds, and raisins
  • Serve

It might take some of your time but believe me, you will not regret making this delicious dessert with the most basic and minimal of ingredients. Also, Parsi New Year is around the corner and you can serve this dessert to your family and get praised for your amazing cooking skills. Let us know if you followed this recipe and made the gem of Parsi cuisine, ravo.