Indian Tea Party Recipes


Find awesome Indian Tea Party Recipes below!

We have selected these great recipes for their blend of spices that, in our opinion, evoke a wonderful sense of the exotic and green land that we imagine is India!

As always, feel free to browse these wonderful recipes, and follow the ‘More Recipes’ link to find even more great tea party recipes.

Candied Indian Ginger Cookies

Crystalline & sweet ginger pieces add a spicy, elegant touch to an old favorite!



1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon ground ginger
2 eggs
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1/2 cup finely chopped crystalline ginger
Granulated sugar 


In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup granulated sugar, brown sugar, cream of tartar, baking soda, and ground ginger.

Beat in eggs and vanilla until combined. Next, beat in as much of the flour as you can with the mixer. With a wooden spoon hand-stir in any remaining flour. Mix the crystallized ginger with a wooden spoon into the dough. Cover and chill dough about 1 hour.

Shape dough into 1 1/4-inch balls; roll in granulated sugar. Place balls 3 inches apart on an ungreased cookie sheet.

Bake in a 375 degree oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.

Jasmine Tea Bread

This exotic loaf definitely be the talk of your tea party... The citrus flavors blend perfectly with
a tincture of flowery jasmine!



4 tablespoons butter, softened
3/4 cup brown sugar, firmly packed
1 egg
1 teaspoon grated lemon peel
1 teaspoon grated lime peel
1 teaspoon grated orange peel
3/4 cup orange juice
1/2 cup brewed jasmine tea
1 1/2 cup all-purpose flour
1 1/2 cup whole wheat flour
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup slivered blanched almonds 


In a large bowl, cream the butter with the brown sugar. Beat in the egg, the the grated peels, orange juice, and tea.

In another bowl, stir together the flours, salt, spices, baking powder, and baking soda. Mix flour mixture into the butter mixture, stirring to thoroughly moisten the dry ingredients. Stir in the almonds.

Turn the batter into a greased and floured 9x5x3" loaf pan. Bake the bread in a 350 degree oven for 50 minutes, or until it tests done with a toothpick. Transfer pan to a rack to cool 15 minutes before removing bread.

Lemon-Ginger Scones

Candied ginger turns this traditional cream scone into a spicy & addictive treat!



2 1/4 cups of unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest
12 tablespoons butter, cut into cubes
2/3 cup candied ginger
3/4 cup heavy cream


Position rack in the center of the oven. Preheat the oven to 400 degrees. Line baking sheet with parchment paper.

In a large bowl mix together flour, sugar, and baking powder. Cut in the butter into flour mixture with 2 knives, tossing pieces with the flour mixture to coat and separate them as you work. The largest pieces should be about the size of peas and the mixture should resemble breadcrumbs. Work quickly. Do not allow the the butter to melt or form a paste with the flour. Mix in lemon zest and candied ginger.

Make a well in the center and pour in the cream. Using one hand, draw in dry ingredients, mixing until just combined. Wash your hands and dust them with flour.

Turn the dough out onto a lightly floured work surface. Gently knead a few times to gather dough into a ball. Press the dough into a circle about 3/4 inch thick. Cut out triangular wedges. Place the scones 1 inch apart on the parchment lined baking sheet.

Brush the tops with cream and sprinkle with cinnamon and sugar. Bake until the tops are golden brown, 12 to 17 minutes. Let cool on rack or serve warm.

Simple Sour-Cream Spice Cake

This is a satisfying cake that has a wonderful flavor and taste!... Add a little confectioners' sugar to the top before serving.



8 tablespoons butter, softened
1 cup light brown sugar, firmly packed
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 cups all-purpose flour
1 cup sour cream


Heat the oven to 350 degrees. Grease a 9x5x3" loaf pan. In a large bowl beat butter and sugar with an electric mixer until pale and fluffy. Scrape down the sides of the bowl.

With the mixer, beat in the eggs one at a time. Scrape the bowl. Add the baking powder, baking soda, spices, and salt. Beat on low speed until well blended, continuing to scrape down the sides.

With mixer still running, add 1/2 cup of the flour and, without waiting for it to be completely blended in, add about one-third of the sour cream. Add the remaining flour and sour cream in the same way. Mix only until blended.

Spread the batter evenly into the prepared pan. Bake until the cake is light gold in color and a wooden pick inserted in the center comes out clean, about 1 hour.

Place the pan on a wire rack to cool for 20 to 30 minutes. Loosen the edges of the cake with a knife and turn it out onto the rack. Turn the right-side up and let it cool completely. Serve, or wrap airtight and let stand at room temperature overnight.




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