Bread Dumplings
These rich, golden-fried bread dumplings are a delightful Parsi dessert that transforms simple pantry staples into an indulgent treat. The dough combines dried breadcrumbs with generous amounts of butter, sweet currants, and aromatic lemon zest, creating a texture that is crisp on the outside and tender on the inside. Fried to perfection in ghee, they are traditionally served with a sweet sauce for a satisfying finish.
Ingredients
- 1/4 pound Currants (Cleaned and dried. Quantity estimated based on typical ratios (original text unclear '0 lb').)
- 1/4 pound Butter (Softened. Quantity estimated based on typical ratios (original text unclear '0 lb').)
- 2 ounces Dry breadcrumbs (Originally '5 tolas'.)
- 2 large Eggs
- 1 lemon Lemon zest (Finely chopped peel of 1 lemon.)
- 3 tablespoons Sugar (Or to taste.)
- 1/2 cup All-purpose flour (As needed to bind. Originally implied as 'first number wheat' (refined flour).)
- 2 cups Ghee (For deep frying.)
Instructions
- 1Clean and dry the currants. Finely chop the lemon peel. In a small bowl, beat the eggs thoroughly with a fork.
- 2In a large plate or bowl, combine the butter, currants, breadcrumbs, lemon peel, and sugar. Add the beaten eggs and mix well. Gradually add flour (as needed) until the mixture becomes stiff enough to hold its shape.
- 3Divide the stiff mixture into 5 or 6 equal portions and roll them into balls. Heat the ghee in a kadhai (wok) or deep pan. Once hot, fry the dumplings until they are golden brown and cooked through.
- 4Remove the dumplings from the ghee and drain excess oil. Serve warm, ideally accompanied by a sweet sauce or syrup.