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Easy Rasabali Recipe by My Cooking Canvas | How to make Rasabali at Home

Try this Super easy Rasabali Recipe at Home. This is one of the delicious Odia Desserts which I can eat anytime.

What is Rasabali

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

Easy Rasabali Recipe at Home

The main ingredient of this dish is Milk.You need to curdle milk to prepare Chenna or cottage cheese at home. Store bought Paneer will not work for this dish.

You can use Lemon juice or Fruit Vinegar to curdle milk.Boil the milk at medium flame. When the milk starts boiling , add lemon juice at that point and reduce the flame to the lowest.
It starts curdling which will happen in 10-30 seconds after adding lemon juice. If you can notice the curdling process, you may need to add more lemon juice.

Immediately switch off the flame once the milk is curdled completely .Let it rest for a minute or two .You can see the whey is separated .

Whey is slightly yellowish water. You can discard or use to knead Atta for making Chapati.It can be stored in the refrigerator for a few days.

Collect the  Chenna in a Muslin cloth . Wash it twice under running water and squeeze the water out. This will remove all the sourness in the prepared Chenna. You don’t need that in Rasabali .This is very important step.

I have used whole wheat flour and little semolina with Chenna in making the fritters. You can not replace wheat flour with any other flour.
kneading is very important. Knead with your fingers for 4-5 minutes . You can not use spoon. You have to be a messy chef !

The Rasa is prepared reducing the milk . The consistency is in between Rabdi and Milk. You don’t need a thick consistency at all. So reduce to half. I have used Green cardamom powder for an aromatic flavour.
You can use Rose water though this is not a traditional way .

Delicious Easy Rasabali Recipe 

These soft delicious Rasabalis are a traditional preparation in Odisha.Needless to say they got over as soon as I finished my Photography.
I like to cool it in the refrigerator for sometime before devouring a plate of Rasabali. You can also eat at room temperature. It’s better to consume in 1-2 days.
Print Recipe
Rasabali
Easy Rasabali Recipe
Course dessert
Cuisine indian, oriya
Prep Time 60 minutes
Cook Time 30 minutes
Passive Time 90 minutes
Servings
piece
Ingredients
Course dessert
Cuisine indian, oriya
Prep Time 60 minutes
Cook Time 30 minutes
Passive Time 90 minutes
Servings
piece
Ingredients
Easy Rasabali Recipe
Instructions
  1. Warm 1 litre milk ,once it comes to boiling point add lemon juice little by little. Reduce the flame. One the milk is curdled and switch off the flame.
  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

 

 

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