Name: Rasabali - An Oriya sweetmeat! recipe by Romila Patnaik at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1/2 litre milk for the Chenna; 1 litre milk; 5-6 tbsp Sugar; 2 -3 tsp powdered sugar; 2-3 elaichi crushed; 2 tsp Cornflour; Ghee for frying; Few strands of Saffron

ABOUT Rasabali - An Oriya sweetmeat! RECIPE

The love of a grandma shows in her food ! In my place, my Nani always urges my Mom to try cooking everything at home rather than store bought.Sweets as a result were one thing which had to be home made.I still remember my Nana having this particular sweet daily, freshly made by my Nani.Hope I do justice to this 'Rasabali' recipe of my Nani

Instructions

1) First Start with making Chenna(panner). Bring the milk to a boil and add 3 tsp pf lemon juice to it. Keep stirring and a few minutes later you will see milk curdling.
2) Add few drops of water so that the mixture doesnt over curdle, we need the Chenna to be soft. Once done drain into a muslin cloth so that the excess water is discarded.
3)Once done, add powdered sugar, cornflour to the Chenna and knead properly with your hands.Make sure the mixture soft and smooth.
4) Flatten out the Chenna mixture into small flattened roundrels and fry them in ghee on slow heat.Make sure not to burn them. Keep aside.
5) In a heavy bottomed vessel, add 1 litre of milk , bring to a boil. Add few stands of saffron,5-6 tbsp of sugar, crushed elaichi to it and simmer. Let it get down to almost its 3/4th of its quantity.
6) Once the milk is reduced, remove from heat and drop the flattened Chenna rounels to it and let it soak for a while.
7) Serve Chilled or you can warm it up a little bit. My favorite being the latter.

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