Rashabali is a sweet oriya dish made of milk. Paneer is made into balls, lightly flattened and deep fried till golden brown. Then soaked in creamy milk.
It is an authentic Oriya recipe and also among the Mahaprasad of Lord Jagannth Temple, Puri as well as used as Prasad in every Puja or festival.
Rashabali is originated in the Baladev temple of Kendrapada, Orissa.
1/4 cup lemon juice
2 tsp semolina (rava)
2 tsp cardamom (elaichi) powder
1/2 cup sugar
1 lir milk
Few sliced almonds for garnishing
Oil for deep frying
Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. Mix lemon juice in half cup of hot water.
As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
Wrap the curd in a muslin cloth, and rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
Boil the milk and simmer on a medium fire in a heavy bottom vessel. Keep stirring on a low fire. Add sugar to the boiling milk. Stir continuously on a low fire so that it doesn’t stick to the bottom of vessel.
Cook until the milk is reduced to half the amount. It takes approximately 45 minutes to hour.
Add the saffron strands and remaining cardamom powder.
Add semolina, 1/2 tsp cardamom powder, powder sugar and the chena/paneer in a mixing bowl and knead it thoroughly to smooth and soft mixture. Make small balls and slightly flattened them.
Heat the oil in a kadhai and deep-fry all the flatten balls till it turns to golden brown.
Drain from the oil, Take Care should be taken not to over fry them.
Do not fry excess.
Add them immediately into hot milk. Simmer for 1-2 mins and switch off the fire. Let it cool down .then put them some time in refrigeter for one hour. Before serving garnish with almonds sliced and saffron.
Enjoy the cool, heavenly tasty Rasabali as sweet dish or Prasad.