Rasabali Recipe

About this recipe

Rasabali is a traditional dessert from Odisha, India, made by deep-frying flattened cheese patties and soaking them in rich, aromatic milk infused with cardamom and saffron. This indulgent sweet is often prepared during festivals and special occasions, offering a melt-in-your-mouth experience. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 250 ml Lemon Juice Concentrate
• 0.25 g Saffron
• - Dairy Milk
• 500 g Sugar
• 20 g Cardamom Powder

Instructions

1. 1. Prepare the chhena (fresh paneer) by boiling 1 liter of milk. Once it comes to a boil, reduce heat, add 2 tablespoons of lemon juice, and stir until the milk curdles. Strain the curds using a muslin cloth and rinse under cold water to remove excess acidity. Squeeze out the water and let it rest for 10 minutes.
2. 2. Transfer the chhena to a bowl and knead it thoroughly for 5 minutes until it becomes smooth and pliable. Divide it into 8 equal portions and shape each into a flat, round disc about 1/2 inch thick.
3. 3. Heat 250 ml of ghee or oil in a deep frying pan over medium heat. Fry the chhena discs in batches until golden brown on both sides, about 2-3 minutes per side. Remove and place them on paper towels to drain excess oil.
4. 4. In a separate pan, bring 500 ml of milk to a boil. Reduce the heat and let it simmer, stirring occasionally, until it reduces to about 2/3 of its original volume, approximately 10 minutes.
5. 5. Add 4 tablespoons of sugar, 1/2 teaspoon of cardamom powder, and a pinch of saffron strands to the milk. Mix well and simmer for another 5 minutes.
6. 6. Gently add the fried chhena discs to the simmering milk and cook for 2-3 minutes, allowing them to soak up the flavors. Turn off the heat and let the Rasabali cool down to room temperature.
7. 7. Refrigerate for 30 minutes before serving for a chilled dessert or serve warm as desired. Garnish with chopped pistachios or almonds.