How to Make Revani Dessert Recipe in a Rectangular Baking Pan?

To make our Revani dessert, first beat the sugar and eggs with a hand mixer or the whisk attachment of the dough kneading machine until the sugar dissolves and becomes homogeneous.

For Revani, mix all the dry ingredients, semolina and baking powder in a bowl and add half to the egg mixture and whisk. Then add the remaining part and mix all the dry ingredients with the egg-sugar mixture thoroughly.

Let's whisk the yoghurt, lemon juice, sunflower oil and lemon peel in another bowl and continue whisking while slowly adding it to the other revani mixture.

Let's carefully pour our Revani mixture into my rectangular baking tray.

To cook the revani, let's bake it in a preheated oven at 165 degrees for 20-25 minutes until it starts to brown.

Let's leave it to cool at room temperature.

On the other hand, for our revani sherbet, let's add the necessary ingredients, water, sugar, lemon peel and lemon juice in a pot.

If you have it at home, add dried hibiscus or rosehip, whisk it on the stove, boil for 2-3 minutes and let it cool.

To make revani sherbet, our revani must be cooked and the revani sherbet must be warm.

Let's add a ladle of revani sherbet to the warm revani mixture. After soaking it all well, let it rest in the refrigerator, covered with stretch wrap, for 2-3 hours.

You can enjoy this lemon revani, which we cooked in a rectangular baking tray, after taking it out of the fridge in a delicious and practical way.