Rashabali: Authentic Odia Milk Pudding Recipe
45 minutes
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About Rashabali: Authentic Odia Milk Pudding Recipe
Indulge in the heavenly Rashabali, a revered Odia dessert traditionally offered as Prasad at the Lord Jagannath Temple. This melt-in-your-mouth delicacy boasts a rich history and a unique flavor profile, rightfully earning its title as the 'queen' of Odia sweets.Made with simple, wholesome ingredients like fresh chenna (Indian cottage cheese), milk, and a touch of cardamom, Rashabali offers a delightful balance of creamy sweetness and subtle spice. Learn how to create this cultural treasure in your own kitchen!This recipe provides clear instructions and helpful tips to ensure your Rashabali turns out perfectly, allowing you to savor the authentic taste of Odisha.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Rashabali
- 250g gm Cottage Cheese fresh, indian cottage cheese, preferably homemade
- 1 tbsp All-Purpose Flour
- 1/4 tsp Baking Soda
- 1/2 tsp Cardamom finely ground powder
- 1 cup Milk full-fat milk recommended
- 1/2 cup Water
- 2 tbsp Sugar adjust to taste
- 1/4 cup Clarified Butter or vegetable oil for frying
For the Rabdi
- 500ml ml Milk full-fat milk recommended
- 4 tbsp Sugar adjust to taste
- 2 tbsp Mawa dried milk solids, mawa
- 3 Cardamom Pods green, lightly crushed
- A few Pistachios for garnish (optional)
Instructions
Prepare the Rabdi
- Combine milk, sugar, khoya, and cardamom pods in a heavy-bottomed pan. Simmer over low heat, stirring frequently, until the mixture thickens and reduces to about half its original volume. This will take approximately 20-25 minutes.
Prepare the Rashabali Dough
- Rinse the chenna under cold water and squeeze out any excess moisture. Combine the chenna, all-purpose flour, baking soda, and cardamom powder in a bowl. Knead gently until a smooth dough forms.
Shape and Fry the Rashabali
- Divide the dough into small, equal-sized portions. Roll each portion into a small ball, then flatten slightly into a small disc or puri.
- Heat ghee in a pan over medium-low heat. Carefully fry the Rashabali until they are golden brown on both sides. Remove from the pan and set aside.
Combine and Simmer
- In a separate pan, heat the milk and bring to a gentle boil. Add sugar and stir until dissolved. Add the fried Rashabali to the milk and simmer for 7-8 minutes, allowing them to absorb the milk and sugar syrup.
Serve
- Serve the warm Rashabali topped with the prepared Rabdi. Garnish with chopped pistachios and a sprinkle of cardamom powder if desired. Serve warm or chilled.
Recipe Notes
Expert Tips for Perfect Rashabali
- Use fresh, high-quality chenna for the best results. Homemade chenna is ideal.
- Don't overcrowd the pan when frying the Rashabali. Fry them in batches to ensure even browning.
- Simmer the Rashabali in the milk gently to prevent them from breaking apart.
- Adjust the amount of sugar in both the Rabdi and the milk syrup to suit your preference for sweetness.
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Recipe Nutrition
Calories: 183kcalCarbohydrates: 13gProtein: 3gFat: 13gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gCholesterol: 4mgSugar: 13g
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5 Comments
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Absolutely mouthwatering! Thanks for sharing.
Such a delicious dish! Thank you.
Such a tempting dish! Thank you.
Such a perfect dish! Thank you.
Looks so incredible! Thank you for sharing.