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.
Ingredients
- 1 cup Sugar (powdered or granulated) (Originally '0.5 seer'. Converted to approx 1 cup.)
- 1 cup Fine Semolina (Rava) (Originally '15 tolas'. Converted to approx 1 cup (175g).)
- 1 cup Almonds (Originally '0.25 seer'. Converted to approx 1 cup whole almonds.)
- 1/2 cup All-purpose flour (Maida) (Originally '5 tolas'. Converted to approx 1/2 cup (60g).)
- 4 tablespoons Ghee (Originally '1 navtank'. Converted to approx 4 tablespoons (60g).)
- 1/2 cup Dried Currants (Black) (Originally '1 navtank'. Converted to approx 1/2 cup (60g).)
- 1 tablespoon Cardamom seeds (Originally '1 tola'. Quantity adjusted for modern taste, though original calls for a large amount.)
- 1 teaspoon Caraway seeds (Shahjeera) (Originally '0.25 tola'. Converted to approx 1 teaspoon.)
- 4 large Eggs
- 3/4 cup Toddy (Palm Wine) (Originally '0.25 bottle'. Used for fermentation. If unavailable, substitute with active dry yeast dissolved in warm water or mild beer.)
- 6 teaspoons Rose water (Originally '6 small spoons'.)
- 1 tablespoon Ghee (for greasing) (Quantity estimated for greasing the pan.)
More recipes using Semolina
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.
Cinnamon Cake
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.
Christmas Cake
A rich and decadent traditional Parsi-style Christmas cake that substitutes standard flour with fine semolina and ground almonds for a unique, dense texture. This luxurious recipe calls for seventeen eggs and a generous amount of butter, flavored aromatically with cardamom, nutmeg, brandy, and candied orange peel. The result is a golden, moist, and heavily spiced celebration cake that captures the grandeur of turn-of-the-century holiday baking.
Currant Pudding
A rich and traditional Parsi-style pudding featuring a delightful blend of semolina, wheat flour, and sweet currants. This baked dessert combines the nutty texture of semolina with the warmth of cardamom and nutmeg, creating a golden, aromatic treat perfect for tea time. The mixture of butter, milk, and eggs results in a dense, satisfying texture similar to a heavy cake or baked custard.
Instructions
- 1Crush the cardamom seeds into a powder. Coarsely crush the caraway seeds. Clean the currants, wash them, wipe them dry, and dust them lightly with a pinch of flour. Blanch the almonds, peel them, wash, and dry them. Slice 12 almonds into very fine slices and set aside; crush the remaining almonds.
- 2In a large bowl (originally a tinned vessel), combine the yolks and whites of 4 eggs. Using your hand, mix in the ghee. Add the flour, semolina, and sugar, kneading well to combine. Reserve the sliced almonds and one-third of the currants for topping. Add the remaining two-thirds of the currants, the crushed almonds, caraway seeds, cardamom powder, and rose water to the dough mixture.
- 3Transfer the mixture to a deep vessel. Pour in the toddy and mix thoroughly to ensure everything is well incorporated. Cover the vessel and place it in a warm spot (away from direct fire) for 4 hours to allow the mixture to ferment and rise.
- 4Preheat oven to 350°F (175°C). Take a baking pan (originally a copper langdi) and grease it thickly with ghee. Pour the fermented mixture into the pan; it should fill about three-quarters of the vessel. Beat the remaining egg white (from an extra egg if needed, or reserved from earlier) until it forms stiff peaks and spread it over the top of the mixture. Sprinkle the reserved currants and sliced almonds on top.
- 5Bake in the preheated oven for 45-50 minutes, or until the cake is a rich golden brown (reddish-brown) and a tester inserted into the center comes out clean. The texture should be similar to a dense cake.
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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.
Sugar Cakes (Khand Na Cake)
These traditional Parsi sugar cakes are essentially rich, buttery shortbread-style biscuits delicately flavored with rose water. Made with a classic ratio of flour, butter, and sugar, and enriched with thick cream and egg yolk, they bake into golden, crumbly treats reminiscent of English tea biscuits. The dough is rolled quite thick, creating a substantial and satisfying cookie that is perfect for dipping into hot tea or coffee.
Traditional Parsi Cake Method
This foundational text from the Parsi culinary repertoire details the meticulous traditional method for preparing a light and airy cake. The technique emphasizes the importance of removing moisture from the flour through sun-drying or gentle heating, alongside the careful preparation of currants, caraway seeds, and lemon zest for maximum flavor integration. By thoroughly creaming the butter in an earthen pot and incorporating stiffly beaten egg whites, this method yields a rich, tender crumb perfect for classic tea-time cakes.
Karkariya (Sweet Fermented Fritters)
Golden-brown and irresistibly aromatic, Karkariya are traditional fermented fritters that combine the nuttiness of wheat and semolina with the richness of ghee and eggs. Infused with the warming scents of cardamom and nutmeg, and kissed with a hint of rose water, these treats develop a unique, airy texture thanks to the fermentation process using toddy. Perfectly crisp on the outside and tender within, they are an indulgent accompaniment to afternoon tea or a festive breakfast spread.