Parsi ravo is similar to shira/sanja/shiro/sooji ka halwa/rawa kesari which is found in other parts of India. The only difference, I find is that instead of the flavor of cardamom/nutmeg, vanilla essence is added. We always relished this "Ravo" during Ganesh Chaturthi festival at our classmate Zubin's home.
1 cup rawa
1 tbsp ghee
3/4 - 1 cup sugar
1 1/2 cup milk
1/2 tsp vanilla essence
1 tbsp almond slivers
1 tbsp pistachio slivers
1. Heat ghee in a pan. Roast rawa for about 15 minutes on a very low flame. Keep stirring continuously so it doesnt burn.
2. Boil milk and sugar.
3. Add milk-sugar mixture to the roasted rawa.
4. Stir till all the liquid is evaporated and pudding like consistency is achieved.
5. Switch off the gas. Add vanilla essence, almonds, and pistachios.
1. Do not add vanilla essence when the gas is on. It will make the ravo bitter in taste.
2. I have used vanilla bean this time but vanilla essence or extract can be used. If using vanilla bean, add it to the boiled milk-sugar mixture. You can scrape the seeds from the vanilla bean and then add to the milk. However, I slit a 1/4th part of the bean, and put that bean itself in the milk.
3. Instead of using only milk, you can use milk+water or only water for the ravo. When you add just milk, it makes ravo creamier.