White Paneer Cheese Balls In Fragrant Syrup Recipes

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.

Steps:

• Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
• Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
• If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

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.