This sweet delicacy originated in the famous Baldev Jew Temple of Kendrapada. The traditional recipe uses 'Chhena' (cottage cheese). But due to easy availability of 'paneer' we preferred to mention it instead.
500 gm paneer (chhena)
3 to 4 teaspoon wheat flour (ata)
250 gm sugar (chini)
2 gm cardamom (aleicha)
500 ml milk (khira)
300 ml refined oil (rifain tela)
Mash the paneer after adding wheat flour to it. Then add 2 teaspoon sugar and cardamom powder. Mix them well to make a smooth batter. Make small balls of the batter. Take one ball on your left palm and spread it with the help of your right palm to give it a round shape. Heat oil in a pan and deep-fry the round shaped rasabalis in it. Add the remaining sugar to the boiled milk and stir well. Then add the fried rasabalis to the milk and keep the same on low flame for a minute. This sweet delicacy of Kendrapara area is now ready to be served.
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