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25 Apr


Rasabali is a sweet Oriya dish made of milk. Hot milk is curdled with the help of yogurt and the curd is hung for few hours to obtain chenna. Chenna is made into balls, lightly flattened and deep fried till golden brown. The deep fried disks are immediately soaked in thickened milk and garnished with chopped nuts.
Makes: around 3 Servings


Chenna 1 Cup
Semolina 2 tsps
Milk 2 Cups
Green Cardamom Powder 1/4 tsp
Pistachios 5
Almonds 2
Saffron a few strands
Sugar to taste
Oil / Ghee for deep frying

Method of preparation:

Soak almonds and pistachios in warm water for few minutes.
Peel off the skin and slice both pistachios and almonds.

Bring milk to boil in a heavy bottomed vessel by stirring frequently.
Add saffron strands, half of cardamom powder and reduce the milk to half.
Stir in sugar and keep the milk boiling on low flame.

Knead freshly made chenna, semolina, remaining cardamom powder and sugar thoroughly using palm.
Knead thoroughly until you make the mixture soft and smooth.
Make small balls out of kneaded chenna mixture and flatten them a little.
Deep fry all the flattened chenna disks in slightly hot oil till golden brown.
Remove from the hot oil and immediately drop into hot milk.
Once all the deep fried chenna disks are added, remove the milk pot from heat.
Garnish with chopped nuts and leave for sometime to let the chenna soak the milk.
Serve rasabali warm or chilled.
Notes: Make sure not to over fry flattened chenna.

Suggestions: Deep fried chenna is little hard – next time add a small pinch of soda bi carb to soften them or boil them in milk for some time.
Variations: Some recipes of rasabali call for wheat flour instead of semolina to bind the chenna. Another variation is kheer sagar, where the chenna balls are soaked in milk once poached.
Other Names: Rassabali, Deep Fried Cheese Disks in Thickened Milk, Rasa Bali.