Recipe - Paneer Patties In Orange Perfumed Cream Sauce (Ras Malai)

2 cup Water
One fourth cup + 1 tablespoon sugar
1 qt Halfandhalf
1 tablespoon Grated orange zest
2 tablespoon Allpurpose flour
8 ounce Paneer; (see recipe)
2 tablespoon Chopped unsalted pistachios
2 3" pieces gold or silver
leaf (varak); optional (see
note)

This version of a popular Indian restaurant dessert sports a California
touch grated orange peel. You may add cardamom, saffron or rose essence
if you prefer a classic Indian flavor. Combine water and One fourth cups sugar in
a medium saucepan; bring to a boil, stirring constantly, until sugar
dissolves. Reduce heat and simmer for 12 minutes. Combine the remaining 1
tablespoon sugar, the halfandhalf and orange zest in a heavy saucepan.
Bring to a boil, reduce heat and simmer until sauce is reduced by one
third, about 30 minutes. Remove from heat and let cool. Meanwhile, mix
together flour and paneer; knead until fluffy and thoroughly mixed, Form
mixture into walnutsize balls and flatten into 1/4inch thick patties.
Working in batches, poach patties in simmering sugar syrup until they are
firm, 1 to 2 minutes. Turn gently and cook 1 minute longer. Using a slotted
spoon, transfer patties to a serving bowl. Pour in the cream sauce and
remaining sugar syrup. Cover and refrigerate for 6 to 8 hours, or until
well chilled, (May be made up to 4 days ahead). Just before serving,
sprinkle with chopped pistachios and, decorate with gold leaf, if desired.
Note: Gold and silver leaf is available at Indian markets and specially
food stores. PER SERVING: 800 calories, 22 g protein, 83 g carbohydrate, 44
g fat (27 g saturated), cholesterol (not available), 177 mg sodium, 0 g
fiber.

Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 9/1/93

Posted to recipeludigest by Sharon Raghavachary schary@earthlink.net on
Feb 05, 1998