Currant Dumplings
These traditional Parsi dumplings are a rich, boiled dessert made from a sturdy wheat dough enriched with ghee and eggs. Generously studded with sweet currants and spiced with warming cardamom, nutmeg, and dry ginger, they develop a tender, cake-like texture when cooked. Best served warm, these dumplings are a comforting treat that highlights the classic combination of dried fruit and aromatic spices.
Ingredients
- 1 1/2 pounds Wheat flour (Originally 'Mill no. 1 wheat flour'.)
- 1 pound Dried currants (Cleaned and dried.)
- 1/4 pound Sugar (Powdered or fine sugar.)
- 1/4 pound Ghee (Pure ghee.)
- 3/4 cup Whole milk (Originally '0.25 seer'. Quantity estimated based on historical conversion.)
- 8 whole Eggs (Fresh eggs.)
- 1 1/2 teaspoons Cardamom powder (Originally '0.5 tola'. Freshly crushed.)
- 3/4 teaspoon Nutmeg powder (Originally '0.25 tola'. Freshly grated.)
- 2 teaspoons Dry ginger powder (Heaping teaspoons.)
- 1/2 teaspoon Baking soda (Originally '5 val' (approx 1.8g).)
- 7 drops Almond extract
- 1 pot Water (For boiling the dumplings.)
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Instructions
- 1Crush the cardamom and nutmeg. Wash the currants thoroughly, wipe them dry, and spread them on a plate near the stove (or in a warm place) to dry completely.
- 2Sieve the wheat flour into a large wide vessel (traditionally a tinned copper tray). Mix the ghee into the flour, then add the dry ginger powder and the prepared currants.
- 3In a separate bowl, break the eggs and beat them thoroughly. Mix in the milk and sugar until well combined.
- 4Add the egg mixture to the flour mixture. Add the cardamom, nutmeg, baking soda, and almond extract. Mix everything thoroughly to form a uniform dough (ek ras).
- 5Divide the dough into portions roughly the size of an egg. Roll them into balls and flatten them slightly.
- 6Fill a large pot or deep pan about three-quarters full with water. Cover and bring to a vigorous boil. Once boiling, gently drop the dumplings in, ensuring they are not crowded. Stir occasionally with a spoon to prevent them from sticking to each other or the pot.
- 7Boil for exactly 12 minutes. Remove the dumplings with a perforated spoon (skimmer) and place them in a serving dish. (Optional variation: For richer dumplings, you may add 1/4 lb semolina, peeled crushed almonds, and 1/4 lb minced fruit preserves to the dough mixture before shaping).
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