Parsi Kumas

By Rita Jamshed Kapadia No comments

Recipe by Rita Jamshed Kapadia

Makes 24 pieces


  • 6 oz salted butter (melted)
  • 2 cups sugar
  • 5 eggs
  • 1/4 cup grated blanched Almonds for cake mix
  • 1 cup wheat flour
  • 1 cup rava (fine grain semolina)
  • 1/2 cup cake flour or baking plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 tsp cardamom powder
  • 2 tsp nutmeg
  • 1 1/2 cup yogurt (Measure the yogurt and keep in glass container at room temperature covered, the day ahead.)
  • 5 -7 strands of Saffron (see video for use of saffron)
  • 1/4 cup grated blanched Almonds for Garnish


  1. On the day of baking Grind 1/2 tsp saffron and add to yogurt. Keep aside this is your wet mix.
  2. Prepare a 13 by 9 inch glass tray by applying melted butter and sprinkling flour.
  3. Sift and combine the flours in a large bowl.
  4. Add to the flour mix, 1/4 cup of almonds, baking powder, salt, cardamon and nutmeg. Keep aside this is your dry mix.
  5. In a mixer, cream the sugar and eggs. Add eggs one by one.
  6. Alternate and add the dry mix and wet yogurt saffron mix a small portion at a time (see video). Blend well.
  7. Pour out in the baking tray.
  8. Pre-heat oven to 350 degrees. Put tray in oven for 5 minutes till dough is hot. Now add all of the melted butter to the bubbly kumas, mix well and stir with a spatula till all the butter is absorbed. This is essential to a fluffy and moist kumas cake! 
  9. If desired sprinkle 1/4 cup of chopped almonds on top.
  10. Bake 350 degrees for 40 minutes in a pre-heated oven. Now and then check with inserting a toothpick or a blunt knife, to make sure kumas cake is baked. If the knife comes out clean without sticky dough, know the kumas is done.
Parsi Kumas