Rasabali, Oriya Recipe - Informative & researched article on Rasabali, Oriya Recipe
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Home > Society > Indian Food > Indian Regional Cuisines > Orissa Cuisine > Rasabali
Rasabali, Oriya Recipe
Rasabali is an Oriya recipe that has its roots in the Kendrapara region.
 
 Rasabali, Oriya RecipeRasabali is an authentic milk-based recipe from the land of Odisha. According to scholars, it originated in the Baladevjew Temple of Kendrapara. Rasabali is one of the main Chapana bhogas of Lord Jagannath temple and is also served in various festivals of Odisha. It can be prepared in different ways; among them two are as follows.

General Ingredients of Rasabali
  • 500 gm Paneer

  • 3 to 4 teaspoon wheat flour

  • 250 gm sugar

  • 2 gm cardamom

  • 500 ml milk

  • 300 ml refined oil


  • Method of Preparing Rasabali
  • Mash the Paneer after adding wheat flour to it.

  • Add 2 teaspoon sugar and cardamom powder.

  • Mix well and make smooth batter.

  • Make small balls or baras from the batter.

  • Heat oil in a frying pan and deep-fry the baras.

  • Add remaining sugar to the boiled milk.

  • Stir properly.

  • Add the fried rasabalis to the milk.

  • Keep on low flame for 1 minute.


  • Preparation of Rasabali with Chenna
  • 1 cup chenna

  • Half tsp baking soda

  • 1 teaspoon sooji

  • 1 tsp maida

  • Sugar- 2 tblsp

  • 1 litre milk and half cup milk powder

  • Saffron few strands

  • 1 and half cup sugar

  • 4 cardamom crushed

  • Half tsp cardamom powder

  • Oil for deep frying

  • Sliced almonds or cashews for garnishing


  • Method of Preparing Rasabali
  • In a bowl add mashed Paneer, maida, suji, soda, sugar and cardamom powder.

  • Mix it and make smooth dough, make small balls and flatten it by using the palms; when done keep aside.

  • Meanwhile boil milk in a heavy bottom vessel in low- medium flame. Let it boil.

  • Take 1 cup of Luke warm milk and add milk powder to it. Pour the milk powder paste to the above boiled milk. Keep stirring on a low heat.

  • Add crushed cardamoms, sugar and kesar strands. Mix properly. Stir continuously and cook for 40-45 minutes till the milk is reduced to half the amount.

  • Heat sufficient oil in a kadai and add the previously done chenna balls one by one and deep fry them till both the side turns to golden brown in colour.

  • Drain excess oil in a kitchen tissue paper.

  • Add the balls to the boiling milk. Boil for another 3-4 minutes in a low flame. Let it cool.

  • Garnish it with sliced almonds and cashew nuts.

  • Serve chilled.


  • Rasabali can easily be served to the guests after a meal. It is easy to prepare and is nutritious, wholesome and healthy.

    (Last Updated on : 11/01/2014)
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