This uniquely Odia sweet dish called Rasabali is a dish of soft cottage cheese fritters fried in ghee and soaked in cardamom-flavored milk. A cross between ras malai and gulab jamun, this chhena based dessert from Odisha is offered to Lord Jagannath as part of Chhapan Bhoj Mahaprasad. In this recipe, I teach you how to make Odisha Rasabali recipes in easy and simple steps.
WHAT IS RASABALI
I come from this beautiful state – Odisha. The state is not only rich in culture and heritage, but also holds some significance when regional cuisine is concerned. Today, I bring you this recipe called – Rasabali, which is unique to a local place called Kendrapada, Odisha.
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 cardamom milk and topped with chopped nuts. Enjoy Odisha Rasabali sweet warm or chilled.
WHY ODISHA RASABALI IS FAMOUS
Rasabali is one among the Chhapan Bhoga offered at the Jagannath temple. This delicious cottage cheese dessert is made and enjoyed during Rajaw festival or for Rakhi Purnima.
OTHER FAMOUS SWEETS FROM ODISHA
Chenna poda or roasted cottage cheese is one of the most famous desserts of Odisha. It is made using simple ingredients such as cottage cheese, sugar, and ghee. This mouth-watering dessert is prepared using the traditional baking method that uses sal leaves to enhance its flavor.
Not just Chhena Poda, Odisha has many more unique sweet dishes that are world famous.
WHAT TO LOVE ABOUT RASABALI
- Get a taste of Odisha from this uniquely Odia sweet dish Rasabali
- A cross between ras malai and gulab jamun
- This dessert from Odisha is offered to Lord Jagannath as part of Chhapan Bhoj Mahaprasad.
- Enjoy this delicious dessert warm during winter months and cold during summer.
- Made with few ingredients.
INGREDIENTS USED TO MAKE ODIA RASABALI
For Chhena Tikkis/Chhena Doughnuts to make Odisha Rasabali
- Chhena or Homemade Paneer – I have used this chhena recipe to make paneer at home. Make sure the chhena is made from full fat milk
- Cardamom powder – Freshly grounded cardamom powder gives the best result
- Semolina – Fine semolina is used
- Whole wheat flour – All purpose flour can be used as well
- Powdered Sugar
- and ghee for frying – You can use store bought ghee or use this recipe to make ghee at home in quick and easy steps
- Baking soda – Only a pinch is required
For the Cardamom flavored milk to make Rasabali
- Full fat milk – Please don’t use reduced fat milk.
- Cardamom powder
HOW TO MAKE ODISHA RASABALI – step by step method
Rasabali takes very few ingredients to make. It is basically a milk based dessert. You will need home made paneer and some milk.
The trick is to make a very soft and pliable dough from the fresh chhena. The smoother the chhena dough, the tastier and softer the rasbali will be.
In order to make the chhena dough lumpfree and smooth,, use your lower palm, mash the dough for 7 – 8minutes.. Then make equal size balls from that.. then using both palm make a ball from one of the ball then add press it gently.. and make a flat ball.. Then heat ghee in a kadai.. with a lower medium flame fry them all.
Step 1: Prepare the Chhena dougnuts
- In a flat plate, add chhena and knead it with the base of your palm for 7 to 8 minutes. Make sure that the dough is coming together – smooth and lump free.
- Add wheat flour, powdered sugar, cardamom powder and knead it smoothly for another 5 minutes.
You can also use the mixer grinder to mix the paneer. Instead of overmixing it just give it couple pulses to smooth the paneer.
4. Divide the dough into equal sized balls and flatten each ball on your palm forming a round tikkis.
Step 2: Fry the chhena tikkis or Chhena doughnuts
- Heat ghee in a kadhai and fry the doughnut-like tikkis at medium flame.
Step 3: Make the cardamom flavored milk
- In a deep pan, boil the milk and reduce it to 3/4th of the original amount. Add sugar and flavor the milk with cardamom powder.
Step 4: Drop the chhena tikkis into the cardamom milk and soak
- Add the fried tikkis to the simmering milk. Cook the rasabali on low heat for another 12 to 15 minutes. The milk will thicken a bit more and the paneer tikkis will absorb the milk and become very soft.
VARIATIONS & FAQs
Can I use store bought paneer?
Yes. Grate it with the help of a grater. Into grated cheese, add 1 tbsp of semolina and 1 tbsp of wheat flour and knead well until it turns smooth. one by one, take the small portions of dough and prepare small Tikkies with them.
How to make the soft paneer at home for Rasabali
Use this recipe to make chhena at home. The tip is that once the milk starts to curdle, switch off the flame or else the chhena will become tough.
Make sure the chhena has some moisture to make soft Rasabali.
The Chhena needs to be kneaded for at least 10 minutes to make sure that there are no lumps.
Can I use the grinder to mix the paneer?
Yes, you can use the grinder to mix the chhena or paneer.
How hot the oil/ghee to fry the chhena fritters for Rasabali
The oil should be low to medium hot. The oil cant be very hot.
Can I use saffron to flavor the milk?
Yes, you can use saffron along with cardamom to flavor the dish. saffron imparts a lovely golden yellow color as well.
OTHER RECIPES FROM ODISHA
How To Make Odisha Rasabali Recipe
For Chhena/Paneer/Cottage Cheese Fritters
- 1 Recipe Homemade Chhena/Paneer
- 1 tbsp whole wheat or all-purpose flour
- 1 tbsp powdered sugar
- 1 pinch soda
For Cardamom Milk
- 5 cups Milk
- 1 tbsp Freshly ground cardamom powder
- 1/2 cup Sugar
STEP 1: Make the Chhena/Paneer/Cottage Cheese Fritters
- Add the chhena to a plate
- Start kneading the chhena for 4/5 minutes.
- Add 1 tablespoon flour (maida)/whole wheat flour, 1 tablespoon sugar, 1/2 tea spoon cardamom powder.
- Knead for another 5 minutes till the paneer is smooth and has no lumps.
- Add a pinch of baking soda and knead some more.
- Make sure that the dough is smooth and doesn't stick to the plate. You know it's ready when you take a bit of dough and roll it between your fingers into a ball.
- Take some dough and roll it into a golf-sized ball between your palm. Then flatten the ball into a disc.
Step 2: Fry the paneer fritters
- Heat some ghee or oil to medium heat and fry the paneer fritters into a golden brown color. make sure that you fry both sides.
Step 3: Make the cardamom milk for Rasabali
- Boil the milk in a deep pan. Once you get the first boil, simmer the milk and reduce it to the 3/4 of the original amount.
- Once the milk is reduced, add sugar and cardamom powder.
- NOTE – the milk shouldn't be too thick
Step 4: Add the paneer fritters into the cardamom milk
- Once the milk is reduced to the desired thickness, slowly drop the paneer fritters into the simmering milk.
- Let the rasabali cook in simmered milk on very low heat for 10/15 minutes.
- Stir the milk from time to time so that the cream doesn't form on the top. And even if it does, mix the milk carefully.
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