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| Rasabali - A Not To Miss Dessert from the Land of Odisha |
One may say that Rasabali is a distant cousin of Rasmalai but they are still different from each other in that in case of Rasabali, the chenna balls are deep fried before being left to soak in thickened sweet milk.
The procedure is fairly simple.. however it requires a bit of patience and dedication.
To 1/2 kg of chenna, add 1 tsp suji, 1 tsp maida, 1/2 tsp of baking soda, 1 tsp of green cardamom powder (choto aleicha gunda or choti ilaichi powder), 2 tsp of powdered sugar. knead the mixture nicely so that the dough is smooth. roll the kneaded dough and fro it, cut off about 2 inches lomg and make balls out of each of those cut pieces.
Flatten the balls and make a hole in the centre of the ball.
Then deep fry those chenna balls in cooking oil and keep aside.
Now heat about 1 litre of milk in a pan. add 1 tsp of cardamom powder. To it, add about 200 gms of sugar. While the milk is being heated, add the dumplings into it. Let the milk to boil for 20 minutes.
and then leave the chenna balls in the milk to soak for 2 hours.
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| Rasabali - A Not To Miss Dessert from the Land of Odisha |
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