There are different dishes that you never forget. Sometimes there is a flavour that our mothers, sometimes our grandmothers or our neighbour aunts made wonderfully, and which settles on our palate. For example, the most amazing dessert that I could not give up in my childhood was always Revani. Revani, which my mother often made with the recipe she got from my grandmother and whose taste I still remember, is a type of dessert that I continue to make with pleasure in my own home today.
Revani is a dessert that rises and rises thanks to the semolina, flour and the egg and sugar mixture that makes these ingredients rise. This dessert, which you cook and then wait until the syrup is thoroughly absorb
ed, is a dessert that everyone can consume with pleasure in a soft way. Since I personally love Revani and enjoy making it, I will try to give the recipe I always use so that you can try this unique dessert.
Soft, Fluffy Revani Dessert with Sherbet Recipe
Revani, which can be served with ice cream or drinks, can be consumed at any time, even in hot summer weather. It will be of great benefit to keep the dessert in the refrigerator after preparing the recipe. In this way, the Revani, which has cooled down thoroughly and the syrup has now penetrated into the cake, will become more delicious as a cold dessert. In fact, in Turkish culture, Revani is consumed even at iftar tables during Ramadan, as it is a very light dessert.
You can easily make a classic Revani at home, which has risen to the exact consistency you want and has absorbed all its syrup. Moreover, you will be able to make Revani without missing any ingredients such as semolina, sugar and eggs. As a tip, the consistency of Revani is one of the most important details. If you drop the dessert sherbet on your finger and check whether it spreads, and if the sherbet does not spread, it means that it has reached its consistency. When you pour the Revani sherbet, it will absorb very well and produce a delicious result.
We will need to prepare the following ingredient list for a Revani recipe that we can apply in the most delicious way.
- 2 cups semolina
- 2 cups of yoghurt
- 6 eggs
- 2 tea glasses of granulated sugar
- 1 tea glass of sunflower oil and 1 tea glass of olive oil
- 3 cups flour
- 2 packets of baking powder
- 2 packs of vanilla powder
Apart from these ingredients that we will use to prepare the Revani dough, we will also need 5 cups of sugar, 6 cups of water and 1 lemon juice to prepare the sherbet.
While preparing the recipe, we will first need to boil the sherbet. At this stage, we can mix the 6 glasses of water and 5 glasses of sugar we prepared for the sherbet in a pot and then put it on the stove. After the sherbet mixture boils on low heat for about 30 minutes, we can add the squeezed lemon juice and remove the sherbet from the stove.
While the sherbet continues to cool on one side, you can remove it by inserting a spoon into it to understand its consistency, and drop a drop onto your finger to check its consistency as I explained before. In addition, it will be necessary to use a baking dish of the ideal size, without being too large, in order for the syrup to penetrate well into the dessert and for the dessert to look fluffy.
When we come to the most important part, we can start making the cake part of the Revani. In the first stage, you can break 6 eggs into a bowl, add 2 tea glasses of granulated sugar and mix with a mixer until the sugar is completely dissolved. Afterwards, we can add 1 tea glass of sunflower oil and 1 tea glass of olive oil, and then add 2 glasses of yoghurt and 2 glasses of semolina. After mixing well, we can finally reach the final stage by adding 3 cups of flour, baking powder and vanilla and mixing slowly.
In order for the cake mixture we have obtained not to deflate and to be baked thoroughly, we need to use a container that is of ideal size and will allow it to rise well, as I mentioned before. While it is generally preferred to cook Revani in Pyrex, you can also use a metal tray of the ideal size. After pouring the Revani mixture into the greased baking dish, the Revani should be baked in a preheated oven at 180 degrees.
The cooking process will take approximately 30 minutes. After cooking, it is important to wait until the first temperature of the dessert coming out of the oven passes and it reaches room temperature. Because later, we will pour the sherbet we prepared before on it and wait for it to absorb this sherbet for about 2 hours.
If you can achieve the sherbet consistency as we mentioned and the Revani has swelled well in the right container, it will absorb the sherbet very well. One of the biggest mistakes in Revani recipes is to cut the Revani without pouring its syrup. In this case, the sherbet will settle to the bottom of the tray from the first stage and there will be no advantage of sherbet extraction in the upper and middle parts. For this reason, Revani should be sliced after soaking the syrup for about 2 hours.
As a result of preparing the Revani by paying attention to every step in the recipe, you will need to obtain a Revani that has fully absorbed its syrup and swelled. However, as an important tip, it will be a great benefit if the cake is warm and the syrup is cold. It is important for the Revani to come to room temperature before pouring the sherbet. If the Revani is dry despite everything and does not absorb the sherbet as much as you want, you can leave the dessert in the oven at 100 degrees for about 15 minutes and then let it rest at room temperature. In this way, after a while it will start to soften and completely absorb its sherbet.
The Revani recipe prepared with the given ingredients should yield a soft cake consistency. In fact, for this reason, yoghurt is used instead of milk in the recipe to avoid crunchiness. However, in this case, if you want to use milk instead of yoghurt, the dough may be a little stiff. However, you can reach the dough to the desired consistency by adding yoghurt afterwards. In this way, you can achieve a result with the exact desired consistency.
How to Serve a Delicious Revani?
As you can see, if you pay attention to every trick in a delicious Revani recipe, it will produce a result that is both swollen at the desired rate and completely absorbed in its syrup. Once such a beautiful-looking Revani is prepared, you can slice it into desired sizes and benefit from many add-ons while serving the dessert. For a dessert like Revani, which does not contain flavouring elements, you can use different flavouring elements during service.
Although Revani is a kind of cake, a soft dessert is obtained by pouring sherbet on this cake. Therefore, to flavour the dessert, coconut, crushed pistachios, crushed walnuts, almonds or different fruits can be added during service. While consuming Revani in the summer months, a plain or fruity ice cream along with it maximizes the taste of consumption.
Revani is a dessert that can be consumed with the same pleasant taste for days when it reaches the desired consistency. Therefore, like all sherbet desserts, it should be stored in a cool and dry environment. In this way, it can be consumed in about 3 days. When kept in the refrigerator with a covered container, the sherbet becomes much more delicious as it cools slightly. In this case, you can even choose to consume Revani with a hot tea or coffee.
See you in the next post,
Anil UZUN