Paneer Patties In Orange Perfumed Cream Sauce (ras Malai) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Water,
1/4 cup: + 1 tablespoon sugar,
1 quart: Half-and-half,
1 tbsp: Grated orange zest,
2 tbsp: All-Purpose Flour,
8 ounce: Paneer, (see recipe)
2 tbsp: Chopped unsalted pistachios,
2: 3" pieces gold or silverl eaf (varak), optional (seeno te)
Directions:
: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 1/4 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 half-and-half 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 walnut-size balls and flatten into 1/4-inch 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 recipelu-digest by Sharon Raghavachary on
Feb 05, 1998
Source from luhu.jp
touch - grated orange peel. You may add cardamom, saffron or rose essence
if you prefer a classic Indian flavor. Combine water and 1/4 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 half-and-half 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 walnut-size balls and flatten into 1/4-inch 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 recipelu-digest by Sharon Raghavachary
Feb 05, 1998
Source from luhu.jp
Tags
Dessert