Rasabali Paneer Dessert Recipe

 

 

Rasabali_Paneer_Dessert4

Rasabali is very very unique to Odisha, India. A famous sweet recipe that’s decadent and extremely delicious. Rasabali is made with fresh chenna or paneer. The paneer is kneaded into a soft texture and then made into flattened balls and deep-fried. The fried flattened paneer/chenna balls then dunked into thickened saffron milk and topped with chopped nuts. Rasabali can be enjoyed warm or chilled.

INGREDIENTS:

  • 1 cup fresh paneer or chenna
  • 2 TSP sooji or semolina
  • 1 TSP cardamom powder
  • 1 TSP sugar
  • 2 cups of milk
  • few strands of saffron
  • 3 TBSP sugar
  • Oil for deep frying

METHOD:

  • Combine the paneer, sooji, cardamom powder, sugar and knead for 4/5 minutes till the texture becomes soft and don’t stick to your palms
  • Divide the paneer dough into small balls and flattened them slightly
  • In the meantime heat the milk in another vessel and bring to a boil
  • Simmer the milk till it reduces to 1 cup, add sugar and saffron
  • Deep fry the paneer balls till they turn into a nice brown color
  • Immediately drop these paneer balls into the reduced milk
  • Let the paneer balls soak in the milk for few hours. Garnish with chopped buts and serve

PIN for Laterrasabali

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

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