Name: Rasabali recipe by Rita Arora at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 7
Ingredients: 1 litre Full cream Milk; 2 tsps Vinegar; Pinch of Cardamom powder; 1 tsp Semolina; 1 tsp Wheat flour; 3 tbsp Sugar; oil for frying; 2-3 drops of Kewra water; 1 tbsp sliced almonds and pistachios; Silver werq and Tulsi leaves for garnish

ABOUT Rasabali RECIPE

Rasabali is a sweet dish from Odisha, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Jagannath temple.

Ingredients Serving: 7

1 litre Full cream Milk
2 tsps Vinegar
Pinch of Cardamom powder
1 tsp Semolina
1 tsp Wheat flour
3 tbsp Sugar
oil for frying
2-3 drops of Kewra water
1 tbsp sliced almonds and pistachios
Silver werq and Tulsi leaves for garnish

Instructions

HEAT 1/2 LITRE MILK IN A WOK TO THICKEN AND 1/2 LITRE MILK IN A PAN TO MAKE CHENNA
WHEN THE MILK COME TO BOIL
ADD 2 TSP VINEGAR
CHENA BEING SEPARATED FROM THE WHEY.
IN A MUSLIN CLOTH DRAIN THE WATER FROM CHENNA
SEPERATE THE WHEY, NOW WASH THE CHENNA TWICE
SQUEEZE IT AND HANG FOR 1 HOUR
TAKE THE CHENNA, 1 TSP SAMOLINA , 1 TSP WHEAT FLOUR AND PINCH OF CARDAMOM POWDER
KNEAD IT SMOOTHLY FOR 3 TO 5 MINUTES
DIVIDE INTO 7 EQUAL ,FLATTEN ,TIKKI SHAPE.
DEEP FRY THEM ON MEDIUM HEAT
TAKE OUT ON A TISSUE PAPER WHEN IT TURNS GOLDEN
ADD 3 TBSP SUGAR AND PINCH OF CARDAMOM POWDER TO THICKENED MILK, COOK FOR 3-5 MINUTES
ADD FRIED COTTAGE CHEESE INTO THICK MILK.
ADD 2-3 DROPS OF KEWRA WATER

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