Monday, September 27
06:12 PM

Warm desserts

19 Jan 2021

With the mercury dipping significantly these days, ice-cold desserts might be off the table for most people in Oman. However, these can be replaced with warm desserts that are otherwise considered too heavy after a sumptuous meal. The fact is, in winter, after a satisfying meal, one might still have room for a nice warm dessert which need not be had right at the dinner table. You can settle with your bowl of joy after dinner while watching television or with a favourite book for company. The following desserts are ideal for wintry weather as well as celebratory occasions all year round:

 

Umm Ali

Ingredients:

4 large croissants, toasted to be crispy and flaky

1 tsp cinnamon powder

500 ml milk

1/3 cup sugar

1 cup heavy whipping cream

1tbsp sugar

2 cups mixed chopped nuts (walnuts/almonds/pistachios/raisins/cashews/hazelnuts)

1tbsp grated coconut

tsp vanilla extract

Method

  1. Preheat oven 180º C. Simmer the milk on medium heat. Add cinnamon powder and sugar. Stir continuously till milk comes to a boiling point. Keep aside to cool, and when cooled, add the vanilla essence.
  2. Now, whip the heavy cream with 1tbsp sugar till you get soft peaks. In a baking dish, roughly break 2 croissants into bite size chunks and cover the entire base to every corner. Sprinkle the shredded coconut and 1/2 cup of mixed nuts on the layer of croissants. Cover the nuts and coconut with bits of the other 2 croissants broken. Sprinkle another half cup of mixed nuts. Pour the cooled milk on the croissants to soak evenly. The croissants might seem to be swimming in milk. Spread the whipped cream evenly on the top. Cover the whipped cream with leftover nuts. Bake in the preheated oven for 20 minutes at 180º C. Broil for 3-5 minutes to toast the top.

Carrot halwa

  1. Ingredients
  2. 300g carrots – grated
    3tbsp ghee 

½ cup milk

½ cup sugar

½tsp ground cardamom

2tbsp – chopped nuts (almonds, cashew, pistachios)

  1. Method

Heat the ghee in a wok and add the grated carrot. Mix and let it cook well on medium flame for about 5-6 minutes. Add the sugar and cook for 2 minutes. Then add the milk and cardamom powder and simmer for 5-6 minutes until all the liquid evaporates. Fry the chopped nuts for 15-20 seconds in 1tsp ghee and garnish the halwa while serving in bowls.

Tip: If you find some liquid left while carrot has cooked well, just sprinkle 1tbsp of milk powder and mix. This will give the effect of adding khoya (dehydrated, thickened milk).

Sizzling brownies

  1. Ingredients

180g butter

100g dark chocolate

1cup sugar

3 eggs

1tsp dark cocoa powder

½tsp salt

100g flour

Chocolate sauce, vanilla ice-cream – for serving

 

Method

Melt butter and chocolate over a double boiler until no lumps remain. Add the sugar, mix it well, and remove from the double boiler. Next, add in 3 eggs but one at a time and stir well after each addition. Then add the dry ingredients – cocoa powder, salt, and flour. Mix everything until a smooth batter is formed. Pour it onto a prepared square tin and bake in a preheated oven for 30-40 mins at 180º C. Allow the brownies to cool completely before slicing.

Once the brownies are cooled, slice it into large cubes. Heat up a small cast iron pan for about 3-4 minutes, until hot. Take it off the flame. Place the brownie slice onto the pan. Top it with a scoop of ice-cream and drizzle chocolate sauce all around to get the sizzling effect. 

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