Revani Recipe-Cornflour Revani

This Revani Recipe or Revani Elbasani is a cornflour dessert. It is another traditional Albanian dessert. Revani and Ballokume recipes used to cook for centuries in the Elbasani region for our national holiday, Dita e Veres. The ingredients are the same as in the Ballokume recipe. The only difference is the amount of ash water. In this recipe, we add more ash water than used for the Ballocume.

Also, the cooking technique is slightly different but very similar to the Ballokume recipe. This Revani serves without sorbet and is delicious.
It cooks with few ingredients. We need to use high-quality ingredients to reach a delicious taste.

How to choose ingredients

Gjalpi konsiderohet një nga përbërësit më të rëndësishëm në recetë. Ai duhet i stazhonuar dhe organik. The butter is shredded and drained from the remains of buttermilk or milk and uses only a clean solution at a lukewarm temperature.
Eggs should be at room temperature, fresh, and preferably organic.
Corn flour uses finely ground, and after sifting it, we will use the top part of the flour.
Ash water prepares from pure wood ash.

How to cook this recipe

The cooking technique is an artisanal one. We use only our hands and a wooden spoon to mix the ingredients. The mixing process for me was about 70 minutes. This time is from the beginning up to the final dough result.

We beat the butter with the sugar for about 30-40 minutes until the sugar is well digested and create a creamy mass well combined.

We also add the eggs one by one. This time, I followed my aunt’s recipe in Elbasan. She mixes the ash water with the eggs adding it little by little to the butter mixture.
We can use intervals of 3-5 minutes from first to second eggs, considering that the first well absorbs before adding the next one. Once, our grandmothers used ½ of the eggshell with ash water for each egg.

Try the recipe that is not difficult, except for the fact that we must follow instructions well.
This dessert that you can prepare not only for Dita e Veres but also for your weekends, to sweeten your breakfasts or a holiday.
I listed below the ingredients for 500 g of cornflour. You can double as you wish.

Ingredients

500 g of finely ground cornflour
500 g of powder sugar
4 vezë at room temperature
230 g of melted and drained butter
ash water equal with ½ of egg weight

Directions

Preparation of Ingredients

As a start, I would recommend you prepare all the ingredients on the work table before we start the recipe.

Ash Water

First, we make ready the ash water. Sift the ash, and in a small pot, add two glasses of water and 4-5 tablespoons of sifted ashes.
Give the ash solution a boil and sit the ash water to drain at the end.
Drain the clean water, sit it again, and repeat the process. If necessary, repeat this process once more to get clean ash water.

Dry Ingredients

In the second step, we will sift the cornflour, preferably twice more. Take 500 g of cornflour for our recipe from the top of the sifted flour.

I weigh the powder sugar, sift it, and set it aside.

Liquid Ingredients

We will break the eggs one by one and weigh them. The egg’s weight establishes the ash water quantity. We mix them and keep them at room temperature.
You can choose to add the eggs separately and the ash water after them.
I followed my aunt’s recipe by mixing the eggs with the ash water and adding them as a single solution.
We will stir the butter until it boils so that the buttermilk residues perceive at the end.
To make it easier, remove the foam that the butter can make, let it drain the buttermilk at the end, drain the butter and set it aside to cool. The butter temperature will be that our finger can tolerate. The butter will be slightly warmer than the milk temperature when we take yogurt.

Revani Cooking

When all the ingredients are ready, proceed with the preparation of the recipe.

In a deep stainless steel or copper container, we will add sugar and butter.
Mix them with a wooden spoon for at least 30-40 minutes until these two ingredients create a creamy mass.
It will come out creamy silk similar to egg white meringue.
We will start adding eggs one by one. As I mentioned above, I mixed the ash water with the eggs and added this mixture little by little at intervals of 3-5 minutes until the first solution was well absorbed.
At first, you will see that the creamy mass begins to fill and bind even better, to become as creamy, soft, and juicy as possible at the end of this step.
Add the sifted cornflour piece by piece, mixing lightly with a wooden spoon from the bottom up so that the volume does not drop.
When the dough is ready, collect it with a spatula and throw it in a greased baking pan. I put parchment paper at the bottom of it.
Preheat the oven at 180 degrees, and bake it at 170 degrees for 45-50 minutes. Do the toothpick test and do not open the oven door for the first 30-35 minutes.
Remove the pan from the oven, let it cool for 5 minutes and transfer it to a serving plate to cool.
Let it cool completely to cut it into pieces and serve as desired.
By tradition, we cut it in diamond shapes, the same as Baklava. You can cut it as you wish.

Bon Appetit!

My last thought

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