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Rasabali
Rasabali. Chhana caressed with oodles of love, fried in ghee over a lazy languorous flame and soaked in reduced milk. Decadence indeed!!
Prep Time
10minutes
Cook Time
70minutes
Prep Time
10minutes
Cook Time
70minutes
Ingredients
Instructions
  1. Take the chhana in a bowl, crumble using your fingers.
  2. Add the flour, semolina, sugar powder, 1 tsp ghee and ¼ tsp cardamom powder to the crumbled chhana.
  3. Knead well till the dough comes out of the bowl smooth and your palm looks oily. About 8-10 odd minutes of exercise I would reckon 🙂 :).
  4. Now tear 15-16 medium balls from the dough.
  5. Grease your palm with a little ghee and shape the dough balls into roundels. Flatten them a bit, keep aside.
  6. Heat oil and ghee in a deep pan, fry the rasabalis over a medium flame (this is the golden rule – the oil should be neither too hot nor too cold) till they are a gorgeous golden brown.
  7. Take off the heat, drain on an absorbent towel. Keep aside.
  8. Heat the milk in a separate pan, allow to reduce till it’s about a third of the original volume. Add sugar to taste and a few saffron strands.
  9. Switch off the flame.
  10. Gently add the fried rasabalis to the reduced milk. Allow to soak, 4-5 hrs I would reckon.
  11. Serve cold.
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