Rasabali | How to make Rasabali

By Rita Arora  |  1st Nov 2017  |  
5 from 2 reviews Rate It!
  • Photo of Rasabali by Rita Arora at BetterButter
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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 marvellous creation to spice up your day. Rasabali is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingRasabali is just too tempting. This amazing recipe is provided by Rita Arora. Be it kids or adults, no one can get away from this delicious dish. How to make Rasabali is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Rasabaliby Rita Arora. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Rasabali is just the appropriate recipe to serve as many as 7. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!


Ingredients to make Rasabali

  • 1 litre Full cream Milk
  • 2 tsps vinegar
  • 1/4 Tsp 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. Warm 1/2 litre milk ,once it comes to boiling point add vinegar and switch off the flame.Immediately the milk will start curdling. You will see in 2 minute the chena being separated from the whey.
  2. In a muslin cloth drain the water and hang the chenna for an hour so that the water drains out completely. To get rid of vinegar smell you can cold bath the tied chenna once or twice before hanging it.
  3. In the mean time start boiling 1/2 litre milk adding sugar to it till it reduced to almost half of the original quantity. Add cardamom powder and mix. Remove from heat.
  4. Now take the chenna, samolina ,wheat flour and knead it smoothly for 3 to 5 minute. Now divide into 7 equal sized ball ,flatten each ball on your palm into a circular tikki shape.
  5. Heat oil and deep fry them. Add fried cottage cheese into thick milk. Add sliced almonds and pistachios.
  6. Garnish with silver verq and Tulsi leaves. Let it cool completely. Serve with love

My Tip:

Let it soak in warm milk for 1/2 an hour

Reviews for Rasabali (2)

Astha Gulati2 years ago

Such an amazing sweet dish.
Rita Arora
2 years ago
thank you

shyama thanvi2 years ago

Wow..!! Never heard of this...will definitely try it...
Rita Arora
2 years ago
thank you,

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