Gluten Free Revani Recipe

I was actually quite undecided about whether or not to make a dessert for Eid this year. The weather is finally starting to warm up, there are a few extra kilos that need to go, I haven’t been consuming much sugar lately anyway, and it might be better not to awaken my sweet tooth for no reason at all... I had many more excuses too. But then it suddenly occurred to me that I didn’t have a single gluten-free Eid dessert recipe.

Especially after my gluten free bulgur recipe, the number of gluten free followers I have on social media increased significantly. I’ve started to feel a sense of responsibility toward this audience. I feel as though I’d disappoint them if I stopped sharing gluten-free recipes. Naturally, this pushes me to create more gluten-free content. So the thought that I had never shared a gluten-free Eid dessert didn’t just randomly pop into my head. Lately, I constantly find myself thinking, “I should make a gluten free version of this recipe too... and that one as well.”

Although baklava is usually the first dessert that comes to mind for Eid, I tend to avoid making what everyone else is already making. I like serving my guests something a little different. And of course, it gives me the perfect excuse to test and share new recipes too. So once again, I chose a dessert other than baklava this time.

What Is Rice Semolina? Do You Have to Use It?

Before creating this gluten-free revani recipe, I took a quick look at some recipes that had already been shared online. Many people used corn semolina instead of the regular semolina found in classic revani recipes. It actually makes perfect sense, but unfortunately corn has quite a dominant flavor, and I don’t enjoy that flavor in every dish. I can tolerate it in savory recipes, for example, but I wouldn’t want it in revani. That’s why I decided to use rice semolina instead.

Rice semolina is simply rice ground to a semolina-like consistency. You can find it packaged in larger supermarkets or online stores. But since it’s probably not an ingredient you use regularly, you may not want to buy a whole package just for this recipe. In that case, you can simply pulse the same amount of rice in a food processor for a few minutes and make your own rice semolina at home.

What Can I Use Instead of Lemon Zest?

After discovering in my kadayıflı revani recipe that orange suits revani even better than lemon, I would actually have loved to flavor this recipe with orange zest as well. But since oranges aren’t really in season right now, I didn’t have any at home and didn’t feel like going to the store just for that. Still, if you happen to have oranges available, you can definitely use orange zest instead of lemon zest.

How Long Does It Take for Syrupy Desserts to Absorb the Syrup?

Lastly, I’d like to emphasize something I already mentioned in the recipe itself. One of the most common questions I receive about syrupy desserts is related to how long they take to absorb the syrup. I’ve received countless comments saying things like, “Help! It’s been fifteen minutes and my dessert still hasn’t absorbed the syrup, what should I do?”

I know that most of us are impatient people who want to see immediate results from the things we make. Cooking teaches us many things besides practical skills and self-sufficiency. One of those things is patience. This skill may be weak in beginner cooks, but it develops over time. If you’re still at the beginning of your cooking journey, don’t worry, you’ll learn it too. And the best category of food to teach you patience is syrupy desserts.

The ideal waiting time for syrupy desserts to fully absorb the syrup and develop the perfect texture is overnight.

In cake-based syrup desserts like revani, the cake absorbs the syrup more quickly compared to other syrupy desserts. But just because it has absorbed the syrup doesn’t necessarily mean it has reached its best texture. If you really can’t wait, you can sneak a little piece as soon as the syrup is absorbed, but keep in mind that it will taste and feel its best the next day.

Enjoy...

Enjoy!