Paneer Patties in Orange Perfumed Cream Sauce (Ras Malai)

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   This version of a popular Indian restaurant dessert sports a California touch - grated orange peel.

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   You may add cardamom, saffron or rose essence if you prefer a classic Indian flavor.

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   Combine water and 1/4 cups sugar in a medium saucepan; bring to a boil, stirring constantly, until sugar dissolves.

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   Reduce heat and simmer for 12 minutes.

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   Combine the remaining 1 tablespoon sugar, the half-and-half and orange zest in a heavy saucepan.

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   Bring to a boil, reduce heat and simmer until sauce is reduced by one third, about 30 minutes.

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   Remove from heat and let cool.

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   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.

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   Working in batches, poach patties in simmering sugar syrup until they are firm, 1 to 2 minutes.

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    Turn gently and cook 1 minute longer.

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    Using a slotted spoon, transfer patties to a serving bowl.

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    Pour in the cream sauce and remaining sugar syrup.

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    Cover and refrigerate for 6 to 8 hours, or until well chilled, (May be made up to 4 days ahead.)

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    Just before serving, sprinkle with chopped pistachios and, decorate with gold leaf, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.