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Two 3-inch pieces gold or silver leaf (varak), optional (see note)
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This version of a popular Indian restaurant dessert sports a
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California touch - grated orange peel. You may add cardamom, saffron
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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
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boil, stirring constantly, until sugar dissolves. Reduce heat and
|
simmer for 12 minutes.
|
|
Combine the remaining 1 tablespoon sugar, the half-and-half and
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orange zest in a heavy saucepan. Bring to a boil, reduce heat and
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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.
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|
Note: Gold and silver leaf is available at Indian markets and
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specially food stores.
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|
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.
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|
From an article by Laxmi Hiremath in the San Francisco Chronicle,
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9/1/93.
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