Odisha Rasabali Chhena Sweet In Milk

Method

1. 1

   Make the chenna: Boil 750 ml milk. Curdle with lemon juice. Strain through muslin. Rinse. Hang 30 minutes to drain.

2. 2

   Knead chenna: Knead the drained chenna with semolina, 1 tbsp sugar and cardamom powder for 5 minutes until smooth.

3. 3

   Shape into flat ovals: Divide into 8 portions. Shape each into a flat oval about 4 cm long and 1 cm thick — flatter than for chhena jhili. The flat shape allows better absorption of milk.

4. 4

   Fry until golden: Fry in medium-temperature oil for 5 to 6 minutes turning regularly until deep golden on all sides. Drain.

5. 5

   Make the thickened milk: Bring 1 litre full-fat milk to a boil in a wide pot. Reduce to medium. Cook stirring every 3 minutes for 25 to 30 minutes until reduced by half and noticeably thick. Add sugar, saffron milk and cardamom. Cook 5 more minutes. The milk should be thick like a thin custard.

6. 6

   Add fried chenna patties: Add the fried flat oval patties to the simmering thickened milk. Reduce to the lowest heat.

7. 7

   Soak in the milk: Let the patties soak in the warm thickened milk on very low heat for 15 minutes. The flat patties will absorb the sweetened milk and soften.

8. 8

   Turn the patties: Very gently turn each patty halfway through soaking so both sides absorb evenly.

9. 9

   Cool to room temperature: Remove from heat. Let the rasabali cool to room temperature in the milk. As it cools the milk thickens further.

10. 10

    Serve: Arrange the soaked patties in a shallow bowl with the thickened milk poured around them. Serve at room temperature or slightly chilled.

11. 11

    Note: Rasabali is a speciality of Kendrapara district in coastal Odisha and is offered as prasad at the Baladevjew Temple in Kendrapara. It holds a GI (Geographical Indication) tag as a product of Odisha. The preparation combines the fried chenna technique with the reduced milk soaking — creating a sweet that is simultaneously dense from the fried chhena and creamy from the absorbed milk.