Sunday, March 10, 2013

RASABALI

"Rasabali" is an authentic milk-based recipe from the land of Odisha.It is offered to Baladevjew, and originated  in the Baladevjew Temple of Kendrapara(Odisha).It is one of the main "Chhapan Bhoga" of Lord Jagannath,"Jagannnath Temple Puri".Rasabali is also served in various festival of Odisha.Paneer(chenna) is made into balls,lightly flattened and deep fried till golden brown.The deep fried paneer(chenna) are immediately soaked in thickened milk and garnished with chopped nuts






INGREDIENTS:-

FOR DOUGH:

Home made chenna(cottage cheese)-1 cup
Semolina(suji)-1 tsp
Wheat flour(atta)-1 tsp
Baking soda-1/4 tsp(optional)
Cardamom powder-1/4 tsp
Powder sugar-1 tbsp
Oil for deep fry

FOR THICKENED MILK:

Whole milk-1 1/2 ltr
Sugar-1/2 cup
Whole Cardamom-3(crushed)


FOR GARNISH:

Sliced Pistachios and almonds-1 tbsp(optional)


METHOD:-

1-In a heavy bottom vessel boil the milk and simmer on a medium flame.
2-Add cardamom and sugar to the boiling milk.
3-Stir continuously on a low flame so that it doesn't stick to the bottom of vessel.
4-Boil at least 45-50 mins till the milk is reduced to half the amount.
5-Mean while mash the chenna(cottage cheese) and rub it with the edge of the palm to make it soft and smooth.
6-Then add flour,semolina,sugar,cardamom powder and mix well till sugar loses its solid feel.
7-Make small balls and slightly flattened them between the palms like tikkis. Keep them aside.
8-Heat enough oil in a wok and deep fry all paneer balls low flame.
9-Drain excess oil by keep them on paper towel.(Care should be taken not to over fry them.)
10-Now add the fried paneer balls to the milk and simmer on low flame for 2-3 mins.
11-Remove from heat and let it cool down.(I like chilled,if you want then refrigerate it for 1-2 hours )
12-Garnish with sliced pistachios and almonds and serve chilled.(But I like it plain)







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