| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Indian |
4 |
Servings |
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 |
| 2 |
|
3" pieces gold or silver leaf (varak); optional (see note) |
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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