Paneer Patties in Orange Perfumed Cream Sauce Ras Malai - water

Method

• 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.