Exotic Foods

English Trifle

Trifle, a type of English dessert, is made by stacking layers of sponge cake, fruits, and whipped cream in a glass dish. The sponge cake is soaked in sherry before stacking into a Trifle. Different ingredients can be added to a Trifle, such as chocolate or fruit jelly.

Trifle finds a mention in English cookbooks from the 1500s. The oldest recipe for Trifle comes from Thomas Dawson's cookbook, "The Good Huswife's Jewel," written in 1585. It was made by cooking cream, ginger, rose water and sugar into a custard. Trifle was originally a dessert made by mixing fruit and cream, but now the word "Trifle" describes a dessert made with cake, cream and fruits. The modern Trifle was invented in the 1750s.

Preparation: Trifle

(Video: Courtesy  Allrecipes)

Indian Gulab Jamun 

A ubiquitous dessert that you find at all Indian weddings, parties and festivals is Gulab Jamun. It is one of the most popular Indian desserts. It is an irresistibly delicious bite-sized donut dunked in a rose and cardamom-infused sugar syrup. 

Gulab  Jamun is a 'rose water berry' sweet confectionery or dessert, which has its origins in the Indian subcontinent. This sweet or mithai is popular in India, Pakistan, Nepal, the Maldives, Bangladesh, and Myanmar. It is also popular in countries with an Indian expat population.

Gulab Jamun is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Modern recipes recommend dried or powdered milk instead of khoya. It is often garnished with dried nuts, such as almonds and cashews, to enhance flavour.

According to culinary historian Michael Krondl, 12th century Manasollasa mentions a recipe for fried fritter balls made of chenna cheese and rice flour and was soaked in cardamom-scented syrup but without the rosewater (gulab) syrup. The 13th century Arab dessert Luqmat al-Qadi is similar in appearance to Gulab Jamun, though it is made of entirely different batter. Perhaps, the only Persian connection is the common use of rosewater syrup. Gulab Jamun emerged in medieval India during the Mughal Empire, blending Persian influence with local influences.

Preparation: Gulab Jamun 

(Video: Courtesy Rajshri Food)