Rasabali Recipe- Jaganath Temple Mahaprasad from Odisha | Kitchenstagram
Rasabali is classic melt-in-the-mouth dessert from Odisha that originated in Kendrapara district. This traditional Odia sweet is made with fresh cottage cheese or chhena and is celebrated for its soft texture and rich milk base. Odisha is well known for its exceptional range of traditional sweets, and Rasabali remains one of its most treasured delicacies.
This timeless dessert is one of the Chhappan Bhog (6 sacred offerings) presented to Lord Jagannath at the Puri Jagannath Temple. Recognizing its cultural significance and preserving its heritage, Kendrapara, the birthplace of Rasabali, has also received GI (Geographical Indication) tag.
Milk is the primary ingredient in this recipe. Although the preparation is simple, using homemade chhena is essential for achieving the authentic texture and taste. Store-bough paneer is not suitable for Rasabali, as it lacks the softness required for the dish. For the Rasabali patties, use whole wheat flour only, do not replace it with other flour. Kneading is another crucial step- knead until smooth. Flattening the patties allows them to absorb the milk mixture more effectively.
The sweetened milk or rasa, is prepared by reducing milk to about half its original quantity. Lightly flavour the reduced milk with green cardamom powder before soaking the fried chhena patties. The result is a rich, aromatic and wonderfully soft dessert that has remained a beloved part of Odisha’s culinary heritage for generations.
Ingredients
For Chhena Patties:
1 Ltr Cow Milk
1 tsp Vinegar + 2 tbsp Water
1 tbsp Fine Semolina
1 tbsp Whole Wheat Flour
Ghee, for frying
For Rabri:
1 Ltr Whole Milk
1/2 cup Granulated Sugar
1 tsp Green Cardamom Powder
1/4 cup Almond, sliced & roasted
1/4 cup Cashew Nuts, chopped & roasted
Slivered Pistachio, for garnish
Preparation
- Step 1: In a bowl combine vinegar and water. Bring 1 Ltr milk to a boil on low heat. Add vinegar solution and stir till the milk splits. When the milk curdles, turn off the heat.
- Step 2: Rinse the channa with chilled water. This removes sourness of the vinegar from chenna. Then strain the channa out using a muslin cloth. Squeeze out the whey and place a heavy object on the muslin for 25-30 minutes.
- Step 3: Place the channa on a large plate. Add semolina and whole wheat flour and rub the chhena with your palm until it becomes soft in texture.
- Step 4: Divide the dough into equal portions and roll into balls. Flatten each ball.
- Step 5: Heat ghee in a wok, add the chhena patties and shallow fry till golden brown. Drain the patties and set aside.
- Step 6: In a thick bottomed pot, add 1 Ltr milk and boil, once it boils lower the heat. Keep stirring the milk continuously over low-medium heat with a spatula until it is reduced to 3/4 of its quantity.
- Step 7: Add sugar and cardamom powder, mix well. Cook stirring, till sugar dissolves.
- Step 8: Add the fried chhena patties, roasted cashew and almonds, mix well and cook for 4-5 minutes.
- Step 9: Transfer into a serving bowl, garnish with slivered pistachio. Serve and enjoy!!
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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