Indian Dessert Recipes

Vintage Indian Dessert Recipes For Tasty Trifle And Fritters

These vintage Indian dessert recipes come to us from the halcyon days of the British Empire and the great East India Company. Enjoy the delicious taste of homemade fritters and marmalade, or trifle made with rice flour, almonds, colored jellies, and fruit. Your family will love eating these Victorian treats that reflect their eastern influence.

These desserts are excellent for serving after a meal on the deck or patio, or for dessert after a family get-together, or small luncheon.

Indian Trifle Recipe

Ingredients: 1 quart of milk, the rind of 1/2 large lemon, sugar to taste, 5 heaped tablespoonfuls of rice flour, 1 oz of sweet almonds, 1/2 pint of custard.

Method: Boil the milk and lemon rind together until the former is well flavored; take out the lemon rind and stir in the rice flour, which should first be moistened with cold milk, and add sufficient loaf sugar to sweeten it nicely. Boil gently for about 5 minutes, and keep the mixture stirred; take it off the fire, let it cool a little, and pour it into a glass dish.

When cold, cut the rice out in the form of a star, or any other shape that may be preferred; take out the spare rice, and fill the space with boiled custard. Blanch and cut the almonds into strips; stick them over the trifle, and garnish it with pieces of brightly colored jelly, or preserved fruits, or candied citron. Sufficient for one trifle. Seasonable at any time.

Indian Fritter Recipe

Ingredients: 3 tablespoonfuls of flour, boiling water, the yolks of 4 eggs, the whites of 2, hot lard or clarified dripping, jam or marmalade.

Mode: Put the flour into a basin, and pour over it sufficient boiling water to make it into a stiff paste, taking care to stir and beat it well, to prevent it getting lumpy. Leave it a little time to cool, and then break into it (without beating them at first) the yolks of 4 eggs and the whites of 2, and stir and beat all well together.

Have ready some boiling lard, oil, or butter; drop a dessertspoonful of batter in at a time, and fry the fritters of a light brown. They should rise so much as to be almost like balls.

Serve on a dish, with a spoonful of preserve or marmalade dropped between each fritter. This is an excellent dish for a hasty addition to dinner, if a guest unexpectedly arrives, it being so easily and quickly made, and it is always a great favorite. Sufficient for 4 or 5 persons. Seasonable at any time.