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Rasabali, dessert from Odisha

Rasabali , a delicious melt-in mouth dessert from Odisha. It is originated from Kendrapara district.

 

Lord Ganesha is invoked in the beginning of every Indian festival celebration. But, the puja during the Vinayak Chaturthi festival is observed once in a year all over India.

Yesterday when I went to local market ,the sight of Ganesha Idols ,Puja essentials ,colorful flowers just took all my attention. Ganesha idols beautifully moulded in plaster of paris, decorated and depicted in various postures and sizes. In every school & college this is an important festival which is celebrated with much enthusiasm and faith.

I remember just the day before Puja ,we used to help teachers in decorating Puja hall with colorful paper crafts ,mango leaves ,flowers etc. And to wear a new dress on Puja was a must .There used to be a feast on the day of Puja at school . Poori, alo curry ,Payesam were served beginning with a bhoga prepared from raw flattened rice,jaggery and fruits. Beautiful days those were..

So on this day all pray the  God to bless them success in all endeavors of life. Local people celebrate in each area with Grand pandals and several forms of idol.In evening those pandals are more attractive with colorful lights .I never miss Pandal hopping with friends & family in evening.

Now let’s talk about Food ,my preparation for puja is still going on.I will be making fresh ladoos tomorrow morning. So today sharing a dessert from Odisha , Rasabali. I have prepared them today .Needless to say they got over as soon as I finished my Photography.

These soft delicious Rasabalis are a traditional preparation . Though you can make them with paneer but home-made chenna results the best.Curdling milk at home is super easy and you can get soft Indian Cottage cheese. Use that and make these soft cheese dumplings ,Rasabali.

 

Print Recipe
Rasabali
Course dessert
Cuisine indian
Prep Time 60 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
Course dessert
Cuisine indian
Prep Time 60 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
Instructions
  1. Warm 1 litre milk ,once it comes to boiling point add vinegar and switch off the flame.Immediately the milk will start curdling.
  2. You will see in 2 minute the chena being separated from the whey.
  3. In a white 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.
  4. In the mean time start boiling one litre milk adding sugar to it till it reduced to almost half of the original quantity. Add cardamom powder and mix. Remove from heat.
  5. Now take the chenna ,semolina ,wheat flour and knead it smoothly for 3 to 5 minute.
  6. Now divide into 20 equal sized ball ,flatten each ball on your palm into a circular tikki shape.
  7. Heat oil and deep fry them. Add fried cottage cheese into thick milk.
  8. Let it cool completely. Serve them with love .
Recipe Notes

 

 

2 Comments
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