SAFFRON PANNER CHEESE TRIANGLES

Saffron Panner Cheese Triangles image

Number Of Ingredients 8

8 ounces Paneer Cheese (or store-bought), crumbled, at room temperature
2 tablespoons Traditional Thickened Milk Pudding or 1 1/2 tablespoons nonfat dry milk mixed with 1 tablespoon heav cream
15 blanched pistachio nuts
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

Steps:

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. 3. Transfer to a serving platter. Place a dollop of the rabdi on each cham-cham, sprinkle with cardamom seeds, then top each with a pistachio. 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.

Nutrition Facts : Nutritional Facts Serves