Today we will put one of the most delicious palace desserts, Revani, for dinner. While applying the Revani dessert recipe, we will remember that the palace cuisine is one of the most solitary things left to us from the Ottoman Empire. We will make it very suitable as dessert to the recipes we make. We will add it to our favorite dessert recipes.
It is actually possible to make Revani at home easily and practically. You can find the step-by-step answer to the question “How to make Revani dessert” right below. There is a trick to our delicious semolina and full-scale Revani recipe: As you can guess, the consistency of Revani sherbet is essential; you can see by seeing. If the syrup drop does not spread, it means that it has reached its consistency and is ready for Revani production. Thus, “How is Revani sherbet poured, how should Revani sherbet be?” We also relieved those who wondered the answer to the question.
You can find the tips of Revani making for the density of the syrup and the fluffiness of the cake in the recipe section.
So let’s not extend the talk any longer. Let’s leave you alone with the best Revani recipe.
1 cup powdered sugar
1 tea glass of sunflower oil
1 cup of rice
1 cup of yogurt
1 packet of baking powder
1 pack of vanillin
For the sherbet:
2.5 cups powdered sugar
3 cups of water
1/2 lemon juice
2 tablespoons of grated coconut
1 To understand the consistency of sherbet; Put a spoon into the syrup and take it out. If a drop does not spread when you drop one of the last drops on your finger, the sherbet has reached the ideal consistency. It is recommended not to use large ovenware.
How to Make Revani Recipe?
To prepare the syrup of the dessert; Transfer 3 cups of water and 2.5 cups of granulated sugar to a saucepan.
After boiling for about 30 minutes on low heat, add lemon juice and remove from heat to warm.
2 Transfer 3 eggs into a bowl.
Mix 1 tea glass of granulated sugar with the help of a mixer until the granulated sugar is completely dissolved.
After adding 1 tea glass of sunflower oil, 1 glass of yogurt, and 1 glass of semolina, mix again on low heat, add lemon juice and remove from heat to warm.
3 Finally, add 1.5 cups of flour, 1 pack of baking powder, and 1 packet of vanillin to the mixture and continue whisking.
Pour the Revani mixture you have prepared into the oiled ovenproof mold.
4 Bake in a preheated 180-degree oven for 25-30 minutes. After the first temperature of the Revani, you take it out of the range, pour the sherbet cooled at room temperature on it, and wait until the syrup is absorbed.
Then slice the Revani with the help of a knife.
Sprinkle grated coconut on the lukewarm dessert you have sliced and serve. Bon Appetite!
Useful Information: Tips for Revani
When it has a spongy texture and draws the syrup evenly, revenge is given its right. Sometimes we pour the sherbet when it is very hot while making revani. Our dessert does not absorb it because we pour it after it cools down. Since the correct sugar consistency is not set, it can be cumbersome and sometimes very unpleasant. Thanks to these tricks, all these problems are eliminated. Everything you need to know for the right consistency is hidden in our content.