Among all the states in India, Odisha and West Bengal have more chhena or milk-based sweets because of the abundance of milk production in the region. One of the well-known sweet from this region is Rasgulla. Along with Rasgulla, there are lots of sweets populat within the region namely Rasabali, Chhena Poda, Chhena Jhili, Chhena Jalebi, and Chhena Khaja.
Rasabali is a chhena based doughnut cooked and soaked in thickened milk. It is also a part of Maha Bhog served at Sri Jagannath Temple, Puri. Making this sweet is time-consuming as lots of processes involved, but I am sure would definitely end up with something magical. Let’s see how to make Rasabali.
- Chhena - 200 gm
- Sugar - 15 tablespoons
- Cardamom Powder - 01 tablespoon
- Rawa Flour - 03 tablespoon
- Full Cream Milk - 1000 ml
- Saffron Threads - 10 Nos
- Oil or Ghee - As Required
- Scramble the chhena and keep it in a dry place for an hour.
- In a large bowl add scrambled chhena, two tablespoons of sugar, rawa flour, and half tablespoon of cardamom powder.
- Mix it well and knead it by your palm until it forms a soft dough.
- Divide the dough into small lemon size balls and shape them into a thin round patty with or without a hole in the centre.
- In another pan heat oil or ghee and fry the chhena patties one by one until they turn golden brown.
- In the meantime boil the milk in a large pan adding remaining, sugar, saffron threads, and cardamom powder.
- Keep stirring the milk and boil it till it becomes creamy and thick.
- Soak the fried chhena patties to the thick milk and cook it for 05 mins.
- Let it cool and keep it in a cool place or refrigerator for an hour.
- Serve the chilled rasabali after a tummy filling meal.
Use only fresh or homemade chhena for making rasabali. Usually saffron threads are not added to the rasabali, but adding saffron threads gives a nice colour and flavour to the dish.