Ingredients Jump to Instructions ↓

  1. Stephen Ceideburg 2 c Water

  2. 1/4 c

  3. 1 tablespoon sugar

  4. 1 qt Half-and-half

  5. 1 tb Grated orange zest

  6. 2 tb All-purpose flour

  7. 8 oz Paneer (see recipe)

  8. 2 tb Chopped unsalted pistachios

  9. 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

  10. 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,

  11. 1 to 2 minutes. Turn gently and cook

  12. 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:

  13. 800 calories,

  14. 22 g protein,

  15. 83 g carbohydrate,

  16. 44 g fat (27 g saturated), cholesterol (not available),

  17. 177 mg sodium,

  18. 0 g fiber. From an article by Laxmi Hiremath in the San Francisco Chronicle,


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