Saffron Milk Patties Recipes

SAFFRON CURDLED MILK PATTIES

Steps:

• 1. In a small skillet over medium heat, dry-roast half the, saffron, stirring and shaking the pan, until crisp and a few shades darker, about 1 minute. Grind in a mortar and pestle or with the back of a spoon.2. In a heavy saucepan, bring the milk to a boil over high heat. Remove from the heat and cool about 5 minutes. Then add the vinegar and stir lightly until the milk curdles. The curds should be very tiny (unlike the big curds of paneer cheese). Drain through a very fine-mesh strainer about 1 minute. Discard the whey, transfer the curds to a bowl, and mash them with a fork until fine. If the curds are large, process in the food processor until minced.3. In a large nonstick skillet over medium-high heat, boil together the cream and sugar until it bubbles vigorously, about 3 minutes. Mix in the curds and dry milk and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, 7 to 10 minutes. Mix in the remaining saffron threads and the roasted saffron during the last 2 to 3 minutes of cooking.4. Let cool at room temperature about 1 hour. Shape the mixture into 30 to 40 (1-inch) balls. Then, with your thumb, press down in the center of each ball to flatten them and make a slight depression. Serve, preferably at room temperature.VARIATION: To make cardamom-flavored sandesh, do not add any saffron instead, fill each depression with a scant pinch of thinly sliced pistachios and ground green cardamom seeds.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAFFRON MILK PATTIES

Steps:

• 1. In a small bowl, soak the saffron threads in the milk about 30 minutes. Then, in a large nonstick skillet or saucepan, mix the cream, dry milk, and ricotta cheese and cook, stirring, over medium heat until smooth, 3 to 5 minutes. Reduce the heat to low, mix in the saffron-infused milk and the saffron, and cook, stirring often, until the mixture (khoa) is almost dry and pulls away from the sides of the pan, 7 to 10 minutes.2. Remove from the heat. Let cool about 1 hour and shape the mixture into 1-inch patties. Then, with your thumb, press into the center of each patty to make a slight depression. Press some ground pistachios into the depression and serve, preferably at room temperature.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PANEER CHEESE PATTIES IN CREAMY THICKENED MILK

Steps:

• 1. Prepare the paneer cheese in advance. Soak the saffron threads in the milk about 30 minutes. Prepare the dessert masala. Then place the paneer cheese and the flour in a food processor and process until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Divide the dough equally into 8 portions and shape each portion into 1 1/2-inch patties that are free from cracks. This should be done between the palms of your clean hands, applying gentle pressure as you shape them. Cover and set aside.2. Place the water, sugar, cardamom pods, and cardamom seeds in a pressure cooker and bring to a boil over high heat. Turn off the heat and add the cheese patties. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 1 minute. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid of the pressure cooker, transfer about 1 cup of the syrup to a saucepan, and simmer until it is reduced by about half. Reserve. Mix 1 cup boiling water into the contents of the pressure cooker and set it aside to cool.3. Meanwhile, heat the half-and-half (or more). Mix in the reduced sugar syrup. Taste and add more sugar, if needed.4. When the patties are cool enough to handle, lightly squeeze them to remove most of the liquid, and add the patties to the thickened milk sauce. Mix in the saffron-infused milk and the saffron, and bring to a boil over high heat. Reduce the heat to medium-low and simmer another minute. Transfer to a serving dish, garnish with the silver leaves (if using), sprinkle the dessert masala on top, cover, and refrigerate at least 6 hours before serving.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

* DESSERTS

Steps:

• PRASAAD OFFERINGS Marzipan Delights Himachali Nuts Banana Dumplings Sweet Roasted Whole-Wheat Flour Sweet Pastries with Dates and NutsHALVA Traditional Semolina Halva Traditional Semolina Halva with Chickpea Flour and Raisins Whole-Wheat Flour Halva Almond and Saffron Halva Yellow Mung Bean Halva Simple Carrot Halva Decadent Carrot Halva with Evaporated Milk and Jaggery Plantain HalvaMILK-BASED PUDDINGS (Kheer, Payasam, and Payesh) Punjabi Rice Pudding South Indian Rice Pudding Bengali Rice Pudding Parsi Pressed Rice Flakes Pudding Punjabi Semolina Pudding Parsi Semolina Pudding Tapioca Pudding Indian Vermicelli Pudding Paneer Cheese Kheer Pudding Almond and Saffron Kheer Pudding Yellow Split Chickpea Pudding Traditional Bread Pudding Bites French Roll Bread Pudding Traditional Thickened Milk Pudding Microwave Milk Pudding Creamy Milk Pudding with Almonds and Saffron Creamy Milk Pudding with Summer FruitsCUSTARDS AND MOUSSES Basmati Rice Custard Corn Custard Pressure-Cooked Caramel Custard Caramelized Yogurt Yogurt Mousse with Saffron Fresh Fruit in Rose-Flavored CreamINDIAN ICE CREAMS (Kulli) Quick and Easy Indian Ice Cream Indian Ice Cream with Pistachios Indian Ice Cream with Saffron Indian Ice Cream with Almonds Indian Ice Cream with Mangoes Cellophane Noodles in Cardamom-Saffron SyrupINDIAN ICE CREAM DESSERTS Mango Ice Cream Dessert Lychee Ice Cream Dessert Pistachio and Cardamom Ice Cream Dessert Saffron and Almond Ice Cream DessertMILK FUDGE (Burlee) Basic White Milk Fudge Basic White Milk Fudge with Cream Basic White Milk Fudge with Pistachio Bits Saffron Milk Fudge Layered White and Brown Chocolate Milk Fudge White and Pink Coconut Milk Fudge Pure Cashew Milk Fudge Pure Pistachio Fudge Saffron Milk Patties Authentic Curdled Milk Fudge Saffron Curdled Milk Patties Bharti's Milk Cake Ricotta Cheese CakePANEER CHEESE SPECIALTY DESSERTS White Paneer Cheese Balls in Fragrant Syrup Miniature Multi-Hued Paneer Cheese Balls Paneer Cheese Parties in Creamy Thickened Milk Saffron Paneer Cheese Triangles Stuffed Paneer Cheese Rolls in Fragrant SyrupOTHER DESSERTS Traditional Dark Brown Milk Rolls in Saffron Syrup Caramelized Milk Balls in Thick Syrup Sweet Pretzel-Shaped Desserts Creamy Semolina Pancakes with Thickened MilkFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.