Side Pannel
Paneer Patties in Orange Perfumed Cream Sauce (Ras Malai)
Paneer Patties in Orange Perfumed Cream Sauce (Ras Malai)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian
Ingredients List
- 2 c Water
- 1/4 c + 1 tablespoon sugar
- 1 qt Half-and-half
- 1 tb Grated orange zest
- 2 tb All-purpose flour
- 8 oz Paneer; (see recipe)
- 2 tb Chopped unsalted pistachios
- 2 3" pieces gold or silver
- -leaf (varak); optional (see
- -note)
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.
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.
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