Rasabali Paneer Dessert Recipe





Rasabali is very very unique to Odisha, India. A famous sweet recipe that’s decadent and extremely delicious. Rasabali is made with fresh chenna or paneer. The paneer is kneaded into a soft texture and then made into flattened balls and deep-fried. The fried flattened paneer/chenna balls then dunked into thickened saffron milk and topped with chopped nuts. Rasabali can be enjoyed warm or chilled.


  • 1 cup fresh paneer or chenna
  • 2 TSP sooji or semolina
  • 1 TSP cardamom powder
  • 1 TSP sugar
  • 2 cups of milk
  • few strands of saffron
  • 3 TBSP sugar
  • Oil for deep frying


  • Combine the paneer, sooji, cardamom powder, sugar and knead for 4/5 minutes till the texture becomes soft and don’t stick to your palms
  • Divide the paneer dough into small balls and flattened them slightly
  • In the meantime heat the milk in another vessel and bring to a boil
  • Simmer the milk till it reduces to 1 cup, add sugar and saffron
  • Deep fry the paneer balls till they turn into a nice brown color
  • Immediately drop these paneer balls into the reduced milk
  • Let the paneer balls soak in the milk for few hours. Garnish with chopped buts and serve

PIN for Laterrasabali

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  1. […] ghuguni or aloo tarkari. Or she would go into great lengths in making other festive pithas like Rasaballi or Manda Pitha or even the Khira Gaintha. Just because I never liked the cocobut-jaggery stuffing, […]

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