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Receta Paneer Patties In Orange Perfumed Cream Sauce (Ras Malai)
by Global Cookbook

Paneer Patties In Orange Perfumed Cream Sauce (Ras Malai)
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Ingredientes

  • 2 c. Water
  • 1/4 c. + 1 Tbsp. sugar
  • 1 quart Half-and-half
  • 1 Tbsp. Grated orange zest
  • 2 Tbsp. All-purpose flour
  • 8 ounce Paneer, (see recipe)
  • 2 Tbsp. Minced unsalted pistachios
  • 2 x 3" pcs gold or possibly silver leaf (varak), optional (see note)

Direcciones

  1. This version of a popular Indian restaurant dessert sports a California touch - grated orange peel. You may add in cardamom, saffron or possibly rose essence if you prefer a classic Indian flavor. Combine water and 1/4 c. sugar in a medium saucepan; bring to a boil, stirring constantly, till sugar dissolves. Reduce heat and simmer for 12 min. Combine the remaining 1 Tbsp. sugar, the half-and-half and orange zest in a heavy saucepan.
  2. Bring to a boil, reduce heat and simmer till sauce is reduced by one third, about 30 min. Remove from heat and let cold. Meanwhile, mix together flour and paneer; knead till fluffy and thoroughly mixed, Form mix into walnut-size balls and flatten into 1/4-inch thick patties.
  3. Working in batches, poach patties in simmering sugar syrup till they are hard, 1 to 2 min. 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 chill for 6 to 8 hrs, or possibly till well chilled, (May be made up to 4 days ahead). Just before serving, sprinkle with minced pistachios and, decorate with gold leaf, if you like.
  4. Note: Gold and silver leaf is available at Indian markets and specially food stores.