Rasabali

by Palak Rajput

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Rasabali is a sweet oriya dish made of milk. Paneer is made into balls, lightly flattened and deep fried till golden brown. The deep fried paneer are immediately soaked in thickened milk and garnished with chopped nuts.

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Rasabali recipe - How to make Rasabali

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Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 4Makes 3 to 4 servings
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Ingredients

1 cup paneer (cottage cheese)
2 tsp semolina (rava)
1 tsp cardamom (elaichi) powder
1 tsp powdered sugar
2 cups milk
few strands of saffron (kesar) strands
3 tbsp sugar
oil for deep-frying

For The Garnish
5 pistachio slivers
5 sliced almonds

Method

Combine the paneer, semolina, 1/2 tsp cardamom powder and powder sugar in a mixing bowl and knead it thoroughly to smooth and soft mixture.
Divide the mixture into equal portions and shape each into flatten tikkis. Keep aside.
Heat a heavy bottomed vessel, add the milk and bring it to a boil, by stirring frequently.
Add the saffron strands and remaining cardamom powder and simmer the milk till it reduce to half.
Add the sugar and simmer for 10 minutes.
Heat the oil in a kadhai and deep-fry all the paneer tikkis till it turns to golden brown.
Remove and immediately drop into a hot milk.
Once all the deep fried paneer tikkis are added, remove the milk from the flame.
Garnish with chopped nuts and leave for sometime to let the paneer soak the milk.
Serve warm or chilled.