 Rasabali 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 : 10-10-2014)
|
|
|
|
|
|
|
|
|
|
Recently Updated Articles in Indian Food
|
|
|
| • | Bel Sherbet
Bel Sherbet is a popular summer drink made using the pulp of bel fruit, also called wood apple. This fruit has natural cooling properties and also hydrates the body. The presence of vitamin C protects from infections and builds body immunity.
| | | • | Asafoetida
Asafoetida is acrid and bitter in taste. It emits a highly disagreeable, pungent, and garlicky odour. It belongs to the specie group of Ferula. It is a form of perennial herb.
| | | • | Celery Seed
Celery seed is the dried ripe fruit of the umbelliferous herb. It is usually 60 to 180 cm high, and erect, with conspicuously jointed stems bearing well-developed leaves on long expanded petioles.
| | | • | Amchur
Amchur is the dried or dehydrated product prepared from unripe mango flesh in the form of peeled slices.
| | | • | Desserts of Assam
Desserts of Assam are simply delicious. Rice is the main ingredient of Assamese sweets. Various types of Pithas heighten the Bihu Festival in Assam.
| | |
|
|
|
|
|
