Paneer Patties in Orange Perfumed Cream Sauce (Ras Malai)

• 2 cups water
• 1/4 cup sugar plus
• 1 tablespoon sugar
• 1 quart light cream (half&half)
• 1 tablespoon orange zest grated
• 2 tablespoons flour, all-purpose
• 8 ounces paneer (see recipe)
• 2 tablespoons pistachio nuts unsalted, chopped

1. This version of a popular Indian restaurant dessert sports a California touch - grated orange peel.
2. You may add cardamom, saffron or rose essence if you prefer a classic Indian flavor.
3. Combine water and 1/4 cups sugar in a medium saucepan; bring to a boil, stirring constantly, until sugar dissolves.
4. Reduce heat and simmer for 12 minutes.
5. Combine the remaining 1 tablespoon sugar, the half-and-half and orange zest in a heavy saucepan.
6. Bring to a boil, reduce heat and simmer until sauce is reduced by one third, about 30 minutes.
7. Remove from heat and let cool.
8. 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.
9. Working in batches, poach patties in simmering sugar syrup until they are firm, 1 to 2 minutes.
10. Turn gently and cook 1 minute longer.
11. Using a slotted spoon, transfer patties to a serving bowl.
12. Pour in the cream sauce and remaining sugar syrup.
13. Cover and refrigerate for 6 to 8 hours, or until well chilled, (May be made up to 4 days ahead.)
14. Just before serving, sprinkle with chopped pistachios and, decorate with gold leaf, if desired.

water, sugar, sugar, light cream, orange zest, flour, paneer, pistachio nuts

Taken from recipeland.com/recipe/v/paneer-patties-orange-perfumed--47461 (may not work)