Paneer patties in orange perfumed cream sauce
Yield: 4 Servings S
Ingredients:
- 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
Instructions:
Two 3-inch 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 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. From an article by Laxmi Hiremath in the San Francisco Chronicle 9/1/93.
