Serves: 8
Total Calories: 1,562

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 tablespoon 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 (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.

Nutritional Facts:

Serves: 8
Total Calories: 1,562
Calories from Fat: 481

More Recipes from the 1000 Indian Recipes Cookbook:
* Desserts
Almond and Saffron Halva
Almond and Saffron Kheer Pudding
Authentic Curdled Milk Fudge
Banana Dumplings
Basic White Milk Fudge
Basic White Milk Fudge with Cream
Basic White Milk Fudge with Pistachio Bits
Basmati Rice Custard
Bengali Rice Pudding
Bharti's Milk Cake
Caramelized Milk Balls in Thick Syrup
Caramelized Yogurt
Cellophane Noodles in Cardamom-Saffron Syrup
Corn Custard
Creamy Milk Pudding with Almonds and Saffron
Creamy Milk Pudding with Summer Fruits
Creamy Semolina Pancakes with Thickened Milk
Decadent Carrot Halva with Evaporated Milk and Jaggery
French Roll Bread Pudding
Fresh Fruit in Rose-Flavored Cream
Himachali Nuts
Indian Ice Cream with Almonds
Indian Ice Cream with Mangoes
Indian Ice Cream with Pistachios
Indian Ice Cream with Saffron
Indian Vermicelli Pudding
Layered White and Brown Chocolate Milk Fudge
Lychee Ice Cream Dessert
Mango Ice Cream Dessert
Marzipan Delights
Microwave Milk Pudding
Miniature Multi-Hued Paneer Cheese Balls
Paneer Cheese Kheer Pudding
Paneer Cheese Patties in Creamy Thickened Milk
Parsi Pressed Rice Flakes Pudding
Parsi Semolina Pudding
Pistachio and Cardamom Ice Cream Dessert
Plantain Halva
Pressure-Cooked Caramel Custard
Punjabi Rice Pudding
Punjabi Semolina Pudding
Pure Cashew Milk Fudge
Pure Pistachio Fudge
Quick and Easy Indian Ice Cream
Ricotta Cheese Cake
Saffron Curdled Milk Patties
Saffron Milk Fudge
Saffron Milk Patties
Saffron Panner Cheese Triangles
Saffron and Almond Ice Cream Dessert
Simple Carrot Halva
South Indian Rice Pudding
Stuffed Paneer Cheese Rolls in Fragrant Syrup
Sweet Pastries with Dates and Nuts
Sweet Pretzel-Shaped Desserts
Sweet Roasted Whole-Wheat Flour
Tapioca Pudding
Traditional Bread Pudding Bites
Traditional Dark Brown Milk Rolls in Saffron Syrup
Traditional Semolina Halva
Traditional Semolina Halva with Chickpea Flour and Raisins
Traditional Thickened Milk Pudding
White Paneer Cheese Balls in Fragrant Syrup
White and Pink Coconut Milk Fudge
Whole-Wheat Flour Halva
Yellow Mung Bean Halva
Yellow Split Chickpea Pudding
Yogurt Mousse with Saffron