Rasabali
AI-drafted · awaiting admin review
Flattened, fried discs of chhena soaked in thickened, cardamom-scented milk. Offered at the Baladevjew Temple in Kendrapara.
Region: Odisha (Kendrapara)Occasion: Temple offerings and festivalsTime: 1 hour 15 minServes: 12 piecesVegetarian
Ingredients
- Chhena from 1 litre milk (about 200 g)
- 1 tbsp maida
- 1 tbsp semolina
- Ghee for frying
- 1 litre full-fat milk for rabdi
- ½ cup sugar
- ½ tsp cardamom powder
- A few chopped pistachios or almonds
Method
- Boil the litre of milk and simmer, stirring often, until it reduces to about half. Add sugar and cardamom and keep warm.
- Knead the chhena with maida and semolina until smooth.
- Shape into small balls and press each into a flat disc about 5 cm wide.
- Fry the discs in ghee until reddish brown on both sides.
- Soak the fried discs in the thickened milk for at least an hour. Garnish with nuts and serve.
History
Rasabali is traditionally offered to Lord Baladeva at the Baladevjew Temple in Kendrapara and is also part of the offerings at the Jagannath Temple in Puri.
Significance
It is one of Odisha’s best-known temple sweets and is made at home for festivals and special meals.