Rasabali

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

Ingredients

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 

Method

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

Ingredients

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

Method

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.