Parsi Ravo is a customary dish of sweet Parsi cuisine made up of semolina, milk, sugar, and ghee. Its preparation results in a creamy dessert. In Parsi families, ravo is connected to family festivities, making it a dessert for occasions like birthday celebrations or the Parsi New Year. Ravo differs from semolina halwa because it is purposely made to have a wet texture, unlike semolina halwa, which is dry. Furthermore, cooking it with milk results in a custard-like pudding texture. The recipe involves frying fine semolina in ghee so that it becomes aromatic while keeping the colour light. After that, milk and sugar are added little by little while stirring continuously. Cardamom and nutmeg are used as spices that provide a wonderful flavour to the entire dish. Rosewater is included for a specific flavour. Finally, some people add eggs as part of the preparation in order to add richness to the pudding. Ravo is best when consumed warm, as its texture feels soft and smooth, but it can also be served cold for a firmer dessert. Toasted almonds, raisins and charoli add different textures to creamy ravo pudding and make it an attractive dish for festive occasions. During the Parsi New Year, the dish can be served either as a sweet breakfast dish or as part of the full spread for a satisfying celebratory meal.