Kumas – Parsi Cake

Kumas – Parsi Cake

Courtesy - Unknown
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Its just so tasty

  • To prep

    1 hr
  • To cook

    1 hr
  • Level

    Medium
  • Servings

    3
  • 1/2 cup semolina (rava, suji, farina)
  • 1/2 cup whole wheat flour (atta)
  • 1/4 cup jaggery powder OR regular sugar
  • 1 egg + 1 yolk
  • 125 grams (1/2) cup ghee (clarified butter)
  • 1 cup (250 grams) plain yogurt OR dahi
  • 1/2 teaspoon cardamon powder (elaichi)
  • Saffron (kesar) strands, a pinch
  • 1 tablespoon rosewater
  • 1 teaspoon baking powder
  • Pistachios and almonds, to garnish
  • Salt, a pinch

Method

    Method:
    In a bowl whisk together the yogurt along with some crushed saffron strands. Leave this yogurt out on the kitchen counter overnight. (this will help in making it go sour)
    The next morning, take a bowl and whisk together the semolina and whole wheat flours along with cardamom powder and salt.
    In another bowl whisk the clarified butter, jaggery or sugar and eggs.
    Now combine the all the wet ingredients with the dry ingredients to form a homogeneous cake batter.
    Pour into a prelined and greased cake tin, top with roughly chopped nuts and bake in a preheated oven at 180° Celcius for 25 to 30 minutes or till a toothpick or skewer inserted in the center of the cake comes out clean.
    Enjoy with afternoon tea!
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer

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