Paneer Patties in Orange Perfumed Cream Sauce (Ras Malai)
Yield
4 servingsPrep
10 minCook
60 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| ¼ | cup |
sugar
plus |
|
| 1 | tablespoon |
sugar
|
|
| 1 | quart |
light cream (half&half)
|
*
|
| 1 | tablespoon |
orange zest
grated |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 8 | ounces |
paneer
(see recipe) |
*
|
| 2 | tablespoons |
pistachio nuts
unsalted, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 59 | ml |
sugar
plus |
|
| 15 | ml |
sugar
|
|
| 0.9 | l |
light cream (half&half)
|
*
|
| 15 | ml |
orange zest
grated |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 231.2 | ml/g |
paneer
(see recipe) |
*
|
| 3E+1 | ml |
pistachio nuts
unsalted, chopped |
|
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 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.
