Paneer patties in orange perfumed cream sauce
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Paneer patties in orange perfumed cream sauce
  Patties    Orange    Indian    Creams    Sauces  
Last updated 6/12/2012 12:47:38 AM. Recipe ID 8430. Report a problem with this recipe.
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      Title: Paneer patties in orange perfumed cream sauce
 Categories: Indian, Desserts
      Yield: 4 Servings
 
           Stephen Ceideburg
      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
 
  Two 3-inch pieces gold or silver leaf (varak), optional (see note)
  
  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.
  
  From an article by Laxmi Hiremath in the San Francisco Chronicle,
  9/1/93.
 




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Recipe ID 8430 (Apr 03, 2005)

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