White Paneer Cheese Balls In Fragrant Syrup Recipes

RAS GULLA (INDIAN CHEESE BALLS IN SUGAR SYRUP )

Steps:

• Bring milk to boil and add salt. Remove from heat and add yogurt into it. Stir gently until all the milk curdles. Strain the curdled milk in a thin muslin cloth. Squeeze gently until all the liquid is gone. You now have paneer.
• Put the paneer in a large bowl and knead with the palms of your hand until it becomes smooth and soft.
• Add the flour and bicarbonate of soda and knead a few more minutes. Roll and shape into small balls, the size of a ping-pong ball.
• Dissolve the sugar in the water over gentle heat. Set aside half the syrup.
• Bring the other half to boil and gently slip in the balls of paneer. Simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary. The rasgullas are done when the float to the surface.
• Drain and put them in the syrup that was set aside.
• Sprinkle with rose water.
• Serve cold.

STUFFED PANEER CHEESE ROLLS IN FRAGRANT SYRUP

Steps:

• 1. Prepare the paneer cheese in advance. Prepare the dessert masala. Then, in a small nonstick saucepan, mix together the cream and pistachios and bring to a boil over high heat. Reduce the heat to medium-low and simmer until quite thick, 3 to 5 minutes. Set aside to cool and thicken further. Then prepare the dessert masala.2. Place the paneer cheese 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 into 15 equal portions, and shape each portion into a 2-inch patty. Then, with your thumb, press into the center of each patty to make a slight depression. Place about 1/2 teaspoon of the pistachio-cream mixture into the depression. Fold the patty in half to cover the filling, pressing it lightly between your clean palms, then roll it into a 2-inch log. Repeat with all the dough portions. Cover and set aside.3. Place the water, sugar, cardamom pods, and cardamom seeds in a pressure cooker and bring to a boil. Turn off the heat and add the logs. 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 more. 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 and simmer over medium heat until the logs are somewhat firm, 3 to 5 minutes. Set aside to cool, about 10 minutes.4. Transfer each raj-bhog, one by one, to a tray, tilting the tray to one side to allow them to drain, 15 to 20 minutes. Then place them on a large serving platter and sprinkle the dessert masala and .coconut on top. 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.

MINIATURE MULTI-HUED PANEER CHEESE BALLS

Steps:

• 1. Prepare the paneer cheese in advance. Then, place the paneer cheese 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). Remove and divide the dough equally into 4 portions. Mix 1 portion with 2 drops red food coloring, 1 with 2 drops yellow food coloring, and 1 with 2 drops green food coloring, and leave 1 portion white. Make 20 balls, about 1/3 inch around, from each portion, being sure to keep each ball free from cracks.2. Dissolve the sugar in the water and divide evenly into 4 portions. Working with each portion separately, place in a pressure cooker, along with 2 cardamom pods and 1 drop of matching food coloring. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 30 to 40 seconds. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.3. Carefully open the lid of the pressure cooker and bring to a boil once again over high heat. Continue to boil until most of the water evaporates, 4 to 5 minutes. Transfer to a small bowl, add 1 drop rose essence, and set aside to cool. Repeat this procedure with each color, transferring each to a separate bowl. Then cover each bowl and refrigerate 6 hours to chill. Transfer to a serving plate, arranging the colors separately or tossing them together, and serve.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.

CARAMELIZED MILK BALLS IN THICK SYRUP

Steps:

• 1. Prepare the paneer cheese in advance. Prepare the dough for milk rolls. Then, in a food processor, process the paneer cheese and the milk roll dough until the mixture gathers into a ball that does not stick to the sides of the bowl.2. Place about 2 tablespoons sugar in a small dish. Then, with lightly buttered clean hands, shape the dough into 15 smooth, crack-free balls. Roll each ball in the sugar.3. Heat the shortening in a large heavy wok over medium-high heat until it reaches 325°F on a frying thermometer or until a piece of dough dropped into the hot oil rises to the top after 30 to 40 seconds. Do not make the oil any hotter the kaala jaams need to be fried long and slow. (If you can, leave the thermometer in the wok and carefully monitor the temperature as you cook, it should remain between 275°F to 325°F. Turn off the heat if it goes any higher.) Add half the kaala jaams and fry, stirring and turning gently with a slotted spatula, until they are very dark brown, about 7 minutes. Remove to paper towels to drain.4. Place the remaining sugar, water, and cardamom pods in a large skillet or wok and bring to a boil over high heat. Reduce to medium-low and simmer, about 5 minutes. Add the fried balls to the syrup and continue to simmer until the kaala jaams soak up the syrup, swell and become soft, and the sugar syrup becomes very thick and almost evaporates, 20 to 25 minutes. Transfer to a serving dish, sprinkle the cardamom seeds on top and serve hot or at room temperature.VARIATION: There are many ways to serve kaala jaams: rolled in sweetened shredded coconut cut in half and dusted on the cut or the round sides with a sprinkling of dessert masala (this gives you twice as many pieces) or cut into halves or quarters and served in a pool of rabdi (Traditional Thickened Milk Pudding, see Desserts) garnished with some dessert masala.

WHITE PANEER CHEESE BALLS IN FRAGRANT SYRUP

Steps:

• 1. Prepare the paneer cheese in advance. Then, place the paneer cheese 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 25 to 30 portions and shape each into smooth, crack-free balls. This should be done between the palms of your clean hands, applying gentle pressure as you, shape them. Cover with a piece of aluminum foil and set aside.2. Place 5 cups water, 1 1/2 cups sugar, 5 cardamom pods, and the ground cardamom seeds in a pressure cooker and bring to a boil over high heat. Turn off the heat and add half the cheese balls. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook for about 1 more 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 and let the rasgullas cool about 10 minutes. Do not stir. Transfer to a medium bowl, along with about 1/2 cup of the syrup in which they were cooked, and set aside.3. Add the remaining water, sugar, cardamom pods, and cardamom seeds, along with the uncooked rasgulla balls, to the pressure cooker and cook exactly as you did the first batch. Mix the second batch with the first, along with all the syrup, and set aside to cool. Mix in the rose essence, refrigerate at least 6 hours, and serve chilled.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.