These desserts are just the answer. Mohammed Naushad, started his career at the palace of the royal family of Riyadh. Strongly influenced by Arabic cuisine, the executive sous chef is always looking for ways to introduce their flavours in his recipes. In Arabic cuisine, they always use dates (khajoor) in practically all their desserts.
(1) KHAJOOR KI RABDI (serves 5)
Method : In a large heavy saucepan, bring milk to boil over medium heat. Cook on low flame till quantity reduces by half. Add the chopped dates. Add sugar and rosewater. Cover and let stand for 2mins. Transfer to mutka bowls and garnish with chopped dates and serve cold.
(2) OATS BRULEE (serves 4)
Ingredients : 1cup oats; 1/4cup fresh cream; 4cups milk; 1/2 cinnamon stick; 1/2 orange peel strip (1.5ins) ; dash of salt; 1/4 yoghurt; 1tbsp cup walnut; 1tbsp cup golden raisins; 1tbsp honey; 1/4cup packed brown sugar.
Method : In a large heavy saucepan, bring milk to a boil over medium heat. Add the oats, cinnamon, orange peel and salt. Reduce heat, simmer for 30mins or until thick and creamy, stirring occasionally. Remove from heat, discard cinnamon and orange peel. Stir in walnuts, raisins and honey. Cover and let stand for 2mins. Transfer to 8 bowls and with dollops of yoghurt. Sprinkle with brown sugar. Broil in the oven (about8ins from the grill) for 4-7 mins or until sugar is caramelised. Serve immediately.
(3) ONION KHEER (serves 4-5)
Method : Peel the onions and cut into tiny bits. Rub it twice or thrice with corn flour and blanch in hot water at least 3 times (change the water each time) Boil milk, add blanched onions and simmer till onions soften. Add sugar and continue boiling till milk thickens. Garnish with sliced pista and almonds. Serve chilled.
(4) PUMPKIN HALWA (serves 3-4)
Ingredients : 1/cup grated pumpkin (take 400gms pumpkin, remove seeds, gently peel off the outer skin and grate finely) ; 3tsp ghee; 3/4cup milk; 4-5tbsp sugar; 60gms khova (or condensed milk); few pinches cardamom powder; 4 pieces cashew nuts(split into halves); 5 raisins.
Method : Heat 1tsp ghee in a pan on medium heat. Reduce the heat to low and fry cashew nuts until golden. Remove and keep aside. Next, gently fry raisins on low heat until golden. Remove and keep aside. Heat remaining ghee in a non-stick pan on medium heat. Add grated pumpkin and gently stir on medium heat for 5mins. Add milk. Cover with a lid and cook on medium to low heat for 10mins until done or milk dries up. Now add khova and sugar and mix well. Cover with a lid and cook on low heat for 8-10mins until sugar is well combined with pumpkin and the mixture is smooth. At this stage, open the lid and stir on low to medium heat for 10-12mins until it forms a soft ball and water dries up. Switch off the heat and sprinkle cardamom powder. Serve warm or cool. Decorate with the shallow fried cashew nuts and raisins.