1,000 Indian Recipes (325 page)

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.

Miniature Multi-Hued Paneer Cheese Balls

Rangeen Rasgullian

Makes 80 pieces

This festive version of the traditional
rasgullas
(
paneer
cheese balls in sugar syrup) are also made in the pressure cooker. These dainty, half-inch balls in pastel colors are always a hit at kids' birthday parties—children love their color and size, and the fact that these baby
rasgullas
look more like candy than food. To make sure they retain their shape and size, they are cooked in a thick sugar syrup, which firms them up.

8 ounces (1 recipe)
Paneer Cheese
(or store-bought), coarsely crumbled, at room temperature

3 drops each red, yellow, and green food coloring

2
¹
⁄
₂
cups sugar

6 cups water

8 green cardamom pods, crushed lightly to break the skin

4 drops rose essence

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.

Paneer Cheese Patties in Creamy Thickened Milk

Ras-Malai

Makes 8 pieces

I think of this classic as the ultimate Indian dessert. Made with
paneer
cheese,
ras-malai
combines the best of texture and flavor. A well-made
ras-malai
should be a smooth, soft, creamy patty, floating in a thick, sweet
rabdi
, flavored with lots of saffron, cardamom, and a touch of rosewater.

My trips to India are never complete without a visit to my favorite sweet shop in New Delhi, whose
ras-malai
I grew up on and remains the gold standard for me.

6 ounces
Paneer Cheese
(or store-bought), coarsely crumbled, at room temperature

¹
⁄
₄
teaspoon saffron threads

¹
⁄
₄
cup whole milk

1 to 2 tablespoons
Dessert Masala

1 tablespoon all-purpose flour

3 cups water + 1 cup boiling water

1
¹
⁄
₂
cups sugar

6 green cardamom pods, crushed lightly to break the skin

¹
⁄
₂
teaspoon coarsely ground green cardamom seeds

1 cup boiling water

1 quart half-and-half

6 silver leaves (optional)

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 in a heavy wok or a saucepan over high heat, stirring constantly, until it comes to a boil. Reduce the heat to medium-low and simmer until reduced by 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.

Saffron Paneer Cheese Triangles

Cham-Cham

Makes 15 pieces

A relative of Bengali
rasgullas
and also made in a pressure cooker
,cham-cham
triangles have their own following among dessert fans. Pale yellow and topped with
rabdi
(creamy sweet thickened milk), speckled with crushed cardamom seeds and crowned with an emerald pistachio,
cham-cham
are as much a visual delight as they are a delicious dessert.

8 ounces (1 recipe)
Paneer Cheese
(or store-bought), crumbled, at room temperature

2 tablespoons
Traditional Thickened Milk Pudding (Rabdi)
or 1
¹
⁄
₂
tablespoons nonfat dry milk mixed with 1 tablespoon heavy cream

15
blanched
pistachios

4 cups water

1
¹
⁄
₂
cups sugar

8 green cardamom pods, crushed lightly to break the skin

¹
⁄
₂
teaspoon saffron threads

¹
⁄
₂
teaspoon coarsely crushed green cardamom seeds

1.
Prepare the paneer cheese in advance. Prepare the milk pudding. Prepare the almonds. Place the paneer cheese in a food processor and process the cheese 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 one into a thick, crack-free triangle. 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 saffron in a pressure cooker and bring to a boil over high heat. Turn off the heat and add the triangles. 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 let cool, about 10 minutes. Transfer each cham-cham, one by one, to a tray, tilting the tray to one side to allow them to drain, 15 to 20 minutes.