Serve this dish either with a chutney as a snack or with a vegetable dish in sauce as a side course of a main meal.
Steam the long grain rice in the double mass of water with a tsp. of salt for about 18 minutes until all the water is absorbed together. Drain on it and set aside. Soften and peel the potatoes. Mix 1/2 tsp. salt into the paneer and blend it into a soft dough. Cover with a wet dishcloth and set aside as well. Mix the chickpea flour, 1 tsp. salt, turmeric and calonje in a baking bowl with enough water to make a smooth, thick batter. On it, put the saffron in the warm milk. Soak briefly and mix into the long grain rice. Blanch the spinach for 1 minute. Add the pepper and a quarter tsp. of salt. Add the garam masala, the remaining turmeric, the asafoetida and 1 tsp. salt to the potatoes and mash to a fine paste. Divide the long-grain rice, paneer, spinach, and mashed potatoes into 6 equal portions each. Roll one unit of long-grain rice between your hands into a tight ball, then flatten one unit of the paneer dough into a round disk on the palm of your left hand, place the rice ball in the center, and close the edges upward around the ball. Roll smoothly on it between the palms of your hands. Now wrap this ball in one or two layers of individual spinach leaves and one layer of the potato mixture. Bend the ball b
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