Paneer Patties In Orange Perfumed Cream Sauce (ras Malai)

INGREDIENTS

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. 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@earthlink.net> on Feb 05, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 16
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.7mg
Potassium: 8.5mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: <1g