I made revani with what I like to call a holiday twist! The addition of cocoa and pomegranates makes it look festive and pretty! You can garnish with ground pistachios as well, I just happened to forget too do it this time!;)
- 4 eggs
- 3/4 cup yogurt
- 3/4 cup veg or olive oil
- 3/4 cup sugar
- 2 x 3/4 cups flour (1 and 1/2 cups)
- 3/4 cup semolina, organic cornmeal or farina
- 3 tsp baking powder
- 1/2 cup shredded coconut optional
*Make syrup ahead of time and let cool*
2 cups sugar
1 1/2 cups water
Bring to boil until sugar syrup has thickened a bit takes about 15 mins, add 2 tsps of lemon juice when done boiling.
Mix eggs , yogurt, oil, and sugar in a large bowl with fork or whisk. In a separate bowl combine dry ingredients, add into the wet and combine till well blended using a whisk or wooden spoon.
Bake at 350 in a greased rectangle pan for about 30 mins or until golden brown on edges.
When you take out of oven cut into diamond shapes or squares pour syrup over with spoon or cut out with circle cookie cutter. Pour over the syrup, depending on how moist you like your revani, you will need to use from 1 &1/2 cups to 2 cups syrup. If its still dry, add more to liking.
For the holiday twist, I took 2 pieces of the revani in a small bowl, added a 1/2 cup of melted semi-sweet chocolate chips , and 1/4 cup shredded coconut, mixed and blend till well combined. You can spoon it over on each piece or pour into a small pan and flatten, refrigerate till a bit firm to cut out with a cookie cutter. Garnish with pomegranate, and there you have Revani with a Holiday Twist!