Mango Ravo

Info

Preptime: <5 min

Cooking Time: 45 min

Ingredients

Main

• 220g Mango pulp, canned
• 50g Semolina
• 1 Egg, whipped (Optional)
• 20g Ghee
• 500ml Milk, adjust for prefered consistency
• 45g Sugar, adjust to taste
• 1/2 tsp Vanilla essence
• 1/2 tsp Rose water (Optional)
• 1/4 tsp Nutmeg/Cardimom mix powder (Elchi jaifer powder), adjust to taste

Garnish

• Ghee - For toasting chironji dana and almond flakes
• Chironji dana (Also called: chironji seeds, almondettes, or chalori)
• Almond flakes
• Mango - chopped, (Optional)

Cooking

1. For the granish, toast the almond flakes and chironji dana in a pan using ghee. Toast until golden. Keep aside.
2. In a pan, at low heat, warm the milk and let the sugar dissolve. Also add the nutmeg/cardimom powder.
3. In another pan, heat the ghee, then add the semolina. Stir until the semolina reaches a light almond colour (not brown). Check for a toasted fragrance.
4. Add the milk to the semolina and mix thoroughly with hand-blender to break up any lumps. Continue heating and stirring constantly.
5. Pour in the whipped egg in a constant but thin flow, stirring vigorously so as not to curdle the egg.
6. Continue cooking at low heat until the mixture becomes thick and creamy.
7. Add rose water, vanilla essence and the mango pulp.
8. The ravo is ready when there is either release of ghee or the ravo glisters and no longer sticks to the side of the pan.
9. Take out into a container and garnish with toasted almond flakes, chironji dana and optionally chopped mango.

Notes