Kumas No. 2 (Savory Semolina Cake)
This savory variation of the traditional Parsi Kumas is a semolina-based bread-cake with a rich, buttery crumb and a golden crust. Fermented to achieve a light, porous texture, the dough is infused with ghee and topped with aromatic caraway and poppy seeds for a delightful crunch. Best enjoyed warm from the oven, this substantial loaf makes an excellent accompaniment to afternoon tea or savory stews.
Ingredients
- 1 pound Fine semolina (Rava) (Approximately 3 cups.)
- 1 cup Whole milk (Originally '0.5 seer'. Converted based on 1 seer ≈ 2 cups.)
- 1/2 cup Ghee (Originally '0.25 seer'. Plus extra for greasing.)
- 1 tablespoon Active dry yeast (Originally '2 tolas toddy leaven or Borwick's baking powder'. If using baking powder, use 2 tablespoons and skip the fermentation time.)
- 2 tablespoons Poppy seeds (Khuskhus) (Originally '1.5 tolas'.)
- 2 teaspoons Salt (Originally '1 tola'. Adjust to taste.)
- 1 teaspoon Caraway seeds (Shahjeera) (Originally '0.25 tola'. Crushed slightly.)
- 1 tablespoon Ghee (for greasing) (Estimated quantity for greasing tins.)
More recipes using Semolina
Kumas (Parsi Semolina Cake)
A celebrated classic in Parsi cuisine, Kumas is a rich, fermented cake made from semolina and wheat flour, traditionally leavened with toddy to create a distinctively tangy and sweet flavor profile. This dense yet tender cake is heavily spiced with aromatic cardamom and caraway seeds, enriched with ghee, and studded with almonds and currants for a delightful crunch. Ideally served with tea, it offers a unique taste of history with its golden crust and moist, fragrant crumb.
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This aromatic Parsi-style Cinnamon Cake combines the nutty texture of semolina with fine wheat flour for a uniquely tender crumb. Fragrant with a generous amount of warm cinnamon and lightened by whipped egg whites, it offers a sophisticated, spice-forward flavor profile without being overly heavy. Perfect for tea time, this golden-brown cake balances the richness of butter with the delicate crunch of semolina.
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Instructions
- 1In a tinned vessel or large mixing bowl, place the fine semolina. Gradually add the milk while mixing. Add the ghee, salt, and yeast (if using active dry yeast, ensure it is activated in a little warm milk first). Knead the mixture thoroughly with your hands to form a dough.
- 2Cover the vessel and place it in a warm spot (near the stove, but not directly on heat) to allow the yeast to work. Let it rest until the dough has risen and fermented. (Note: If using baking powder instead of yeast, skip this waiting period and proceed immediately to baking).
- 3Preheat oven to 350°F (175°C). Grease two round cake tins generously with ghee. Fill the tins about three-quarters full with the prepared dough. Sprinkle the crushed caraway seeds and poppy seeds evenly over the top.
- 4Place the tins in the preheated oven and bake until the cakes are a beautiful reddish-golden brown color and cooked through, approximately 30 to 40 minutes.
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A celebrated classic in Parsi cuisine, Kumas is a rich, fermented cake made from semolina and wheat flour, traditionally leavened with toddy to create a distinctively tangy and sweet flavor profile. This dense yet tender cake is heavily spiced with aromatic cardamom and caraway seeds, enriched with ghee, and studded with almonds and currants for a delightful crunch. Ideally served with tea, it offers a unique taste of history with its golden crust and moist, fragrant crumb.
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