How to make Revani? There are also 27 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk iftar dessert, ottoman dessert, ramadan dessert, revani, revani cake, how to make revani, revani sherbet, recipe for revani, palace dessert, dessert recipes with syrup, dessert making, Desserts

Revani

Release Date: 03-05-2010
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In fact, the recipe for Revani is unique to everyone. Some whisk the yolks and whites of the eggs separately, some add yoghurt. Some add orange zest, while others add walnuts. My recipe is quite simple, like a cake mix without yogurt, the only plus is semolina in its ingredients.

Its taste and texture are just right, but it seems like a little less syrup to me, maybe it's because I boiled the syrup for a long time. If you want, you can increase the sherbet ingredients by half a glass or 1 glass.

If you say that you will add yoghurt to the revani, I suggest you increase the amount of flour.

dessert making

You can serve it by adding cream or cream like I did. Love…

revani dessert

Ingredients for Revani Recipe

  • 3 pieces of eggs
  • 1 teaspoon of semolina
  • 1 tea glass of flour
  • 1 tea of ​​granulated sugar
  • 1 packaged vanilla
  • 1 package baking powder
  • 1 pinch of salt

To lubricate the tray:

  • 2 tablespoons of flour
  • half a tablespoon of butter

For the syrup:

  • 1 teaspoon of lemon juice
  • 2 water glass of water
  • 2 cup powdered sugar

How to Make Revani Recipe?

  1. Take the eggs, sugar and 1 pinch of salt in a whisking bowl, whisk until the eggs are fluffy.
  2. Add the flour, semolina, vanilla to the rising eggs and continue mixing. Finally, add the baking soda and mix 1-2 more times.
  3. Grease a round pyrex or tray with a diameter of 18-20 cm and sprinkle flour on it. When all sides of the tray are floured, turn it over and pour out the excess flour.
  4.  Spread the revani mixture you prepared on the tray you greased. Bake in a preheated 180 degree oven for 30-35 minutes.
  5. While Revani is cooking, take sugar and water for its syrup in a saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Add the lemon juice and boil for 2-3 more minutes and remove from the heat.
  6. Before taking the Revani out of the oven, insert a toothpick to check if the inside is cooked. If the toothpick comes out dry, slice the cooked revani and pour the warm syrup over it.
  7. Let it rest for half an hour, then slice and serve.
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"Revani27 comments for ”

  • On June 16, 2016 at 19:21 PM
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    HELLO THERE
    FIRST, HAPPY RAMADAN EVERYONE :)
    I TRIED THE RECIPE, YOU ARE RIGHT ABOUT SHERBET, I AM INCREASED AND IT AWARDED ONE ONE. THANK YOU FOR YOUR SHARE. I CHALLENGE TO THOSE WHO WANT TO TRY IT, BY THE WAY, DO NOT HEAR IT, TRY IT A WONDERFUL RECIPE.

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  • On December 21, 2013 at 13:34
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    hello, your recipe is very good. but the point i don't understand
    when will the syrup be poured….that is, we prepare the syrup while the revani is cooking in the oven, then we pour the syrup when the revani is cooked. Will the revani hot sherbet be lukewarm…

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  • on July 23, 2013 at 15:33
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    Will we pour the syrup immediately after taking it out of the oven? So will they both be hot?

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  • on July 09, 2013 at 11:45
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    It's been 10 minutes in the oven right now, since I put it in, but it swelled up, I didn't whip the mixer, I whipped it by hand, super recipe, family of 3 winters, sdc, my wife eats dessert, it helped me a lot, thank you for your hands and effort

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  • on July 08, 2013 at 18:25
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    I did not realize that I did not have liquid, but I put light oil.
    But it was sooo good, thanks for the recipe {°~°} :)

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  • On June 15, 2013 at 17:51 PM
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    I think it is necessary to add a quarter measure of flour and semolina. It is very easy to make and really delicious. Thanks for this nice recipe :)

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  • On April 02, 2013 at 09:45 PM
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    I think there will be 4 eggs, I don't know, but it may be a little more. Also, I don't understand why there is no oil, but in general, your recipes are beyond super. I did this and it was good :)) thank you very much, but God bless you, there is a site that gives the right recipe. I'm your prayer :)) officially that much

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  • Oct. 23, 2012 at 16:48 PM
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    The recipe is crashing, I didn't open the oven door, could it be because there is no oil?

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  • on August 14, 2012 at 02:01
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    I did it right away. My kitchen didn't even get dirty. very easy recipe. I have a guest for iftar tomorrow night. now it's cooking in the oven and going well. The amount of both is not much, so it is very suitable for a 4-person guest. let see how is it going to be? thanks for the recipe.

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  • on August 03, 2012 at 15:04
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    It's a very good recipe, but I'm going to ask something, is it okay if we pour whipped cream on it?

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  • On November 20, 2011 at 20:11 PM
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    flour not so little miles

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  • On November 18, 2011 at 18:11 PM
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    I was craving sweets. I looked at your recipe, I made it exactly as you said, I put it in the heated oven, everything was very good, but after 15 minutes, the top of my navel was overcooked and collapsed... I was disappointed :((((

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  • on August 18, 2011 at 10:18
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    I followed the recipe exactly. I made it twice. It collapses instead of rising while it's baking in the oven. I wonder if I'm rising the egg with sugar too much. I couldn't figure out why. Tasted good but thin revanis.

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    • on August 18, 2011 at 16:47
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      Hello, Yeliz, as you said, if you beat the sugar and eggs too much, the eggs will swell and break and this will cause collapse. It is also very important that the oven is preheated. Love…

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    • Sept. 21, 2011 at 14:10 pm
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      I think you're opening the oven door... don't open it for the first 20 minutes while it's cooking

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  • on August 11, 2011 at 09:54
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    Sherbet is just the right consistency with 3 glasses of water and 2,5 glasses of sugar. Thanks for the recipe, it was my first sorbet dessert experience, I think I succeeded.

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  • on July 07, 2011 at 21:05
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    your hands look good, I'll try it.

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  • On February 03, 2011 at 10:25
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    Do we pour free as soon as we take it out of the oven? will it be cut while boiling?

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  • Oct. 28, 2010 at 12:19 PM
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    It was really nice and a light dessert, thank you. thank you for this share

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  • Oct. 27, 2010 at 14:34 PM
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    I made your recipe in the morning and it looks great in appearance, we will taste it in the evening, I will write the comments together

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  • on May 03, 2010 at 14:51
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    Nilayim, well done honey, it's been great again and again...

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  • on May 03, 2010 at 14:37
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    If I don't have sugar and weight, I'll come to Revaniye for a boarding. It's very nice, thank you. I kiss you with love…..

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  • on May 03, 2010 at 12:07
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    well done, it's very delicious, it's a wonderful dessert :)

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