It is a sweet dish from the state of Odisha. This sweet dish is originated from Baladevjew temple of kendrapara. It is offered to lord Baladevjew. It is one of the chapan bhog offered to Lord Jaganath.
The mashed Cheena is mixed with all purpose flour and semolina, then it is shaped into small flattened pattie and then fried until golden brown. It is then dipped into flavoured thickened sweet milk and served.
For the Chenna Bara / Pattie
250 grams Mashed Chenna / Cottage Cheese
3 tsp Fine Semolina
2 1/2 tsp All Purpose Flour
1 tbsp Sugar
1/4 tsp Baking soda
Oil / Ghee for frying
Take a bowl. Add cheena, semolina, APF, sugar and baking soda. Mix all the ingredients well together. Take small lime size portions and make small balls and flatten it. Take oil / ghee in a pan, let it heat. Add the flattened balls into the hot oil. Fry on medium low heat until golden brown from both the sides. Remove them on a paper towel and keep it aside.
For the Rasabali
1 liter Milk
5 tbsp or more Sugar as per the requirement
1/2 tsp Cardamom powder
Few strands of Saffron
Pinch of Salt
Few Almond / Pistachio flakes and Rose petals for garnishing
Cheena Bara / Patties
Boil the milk in a heavy bottom pot on medium low flame. Let it simmer for 10 minutes. Now add salt, saffron and cardamom powder. Stir for a minute. Now add sugar, stir the milk and let it simmer till the milk has reduced into half its quantity. Add the cheena patties into the milk. Let it continue to simmer for another 5 minutes. Switch off the flame. Garnish with almond flakes, pistachio flakes and rose petals. Let it cool. You can either serve it in room temperature or chilled.