Ras Malai - Paneer Patties In Orange Perfumed Cream Sauce

Recipe Ingredients

2 cups	474ml	Water
1/4 cup	49g / 1.7oz	+ 1 tablespoon sugar
1		Half-and-half
1 tablespoon	15ml	Grated orange zest
2 tablespoons	30ml	All-purpose flour
8 oz	227g	Paneer - (see recipe)
2 tablespoons	30ml	Chopped unsalted pistachios
2		Gold or silver leaf - (varak), optional
		(see note)

Recipe Instructions

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.

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

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