Rasabali

Name: Rasabali
Total time: 900 s
Cuisine: Indian
Ingredients: 1 liter milk; 4 tsp white vinegar; 1/4 cup sugar; 1/2 tsp cardamom; 1 tsp sooji; 1 tsp atta; As Required Ghee for frying; For Rasa; 1 lit milk; Some saffron strands; 1/4 cup sugar; 1 tbsp ghee; 2-3 cadamoms

Bibhasini Patra @cook_9634440

#RYS
Rasabali is must favorite of Load Jagarnath.Rasabali is one part of 56 bhog.

Bibhasini Patra @cook_9634440

#RYS
Rasabali is must favorite of Load Jagarnath.Rasabali is one part of 56 bhog.

Saved

Ingredients

15 Minutes

1 litermilk
4 tspwhite vinegar
1/4 cupsugar
1/2 tspcardamom
1 tspsooji
1 tspatta
As RequiredGhee for frying
For Rasa
1 lit milk
Some saffron strands
1/4 cupsugar
1 tbspghee
2-3cadamoms

Saved

Steps

15 Minutes

1

In a heavy bottom, pan pours milk & bring to a boil, off the flame, add vinegar mix with water slowly& milk will curdle. Pour the curdled milk through a cloth onto a strainer& bowl. Press the cloth to extract the water.
2

Wash with normal water to get rid of the sourness of the curdled milk, and set aside for 10 minutes to get rid of all water.
3

Place it on a plate & with the back of your palm and knead until smooth, add cardamom powder, sugar, sooji, atta,& ghee to make a soft dough.
4

Makes balls& flatten them between your palm set aside.
5

Heat a pan pour ghee on medium flame put the flattened balls, and fry until golden in colour. Set aside.
6

For rasa----In a heavy bottom, pan pours 1lit milk & cadamom& boils to reduce to half, add saffron strands, sugar, & ghee & continue stirring add the fried balls. Keep it covered for 30 minutes.
7

Rasabali is ready.A t first offer load Jagarnath for prasad.