Yield: 4 Servings
|¼ cup||+ 1 tablespoon sugar|
|1 tablespoon||Grated orange zest|
|2 tablespoons||All-purpose flour|
|8 ounces||Paneer; (see recipe)|
|2 tablespoons||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 ¼ 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 ¼-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 <schary@...> on Feb 05, 1998