Rasabali | How to make Rasabali

By Rita Arora  |  1st Nov 2017  |  
5 from 1 review Rate It!
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    7

    People

18

1

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.

Rasabali, a succulent delicacy which is famous all over the world. Rasabali is one dish which makes its accompaniments tastier. With the overflow of flavours, Rasabali has always been everyone's favourite. This recipe by Rita Arora is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Rasabali, just the perfect situation when you realise that you need to know how to make the perfect Rasabali. So, at that time you can try out this delicious recipe by Rita Arora. The recipe of Rasabaliis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Rasabali is 25 minute. This recipe of Rasabali is perfect to serve 7. Rasabali is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Rasabali

Ingredients to make Rasabali

  • 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

How to make Rasabali

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

Reviews for Rasabali (1)

Astha Gulati2 years ago

My favourite sweet dish.
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