Rasabali

From Wikipedia, the free encyclopedia

This article is part of the series Indian cuisine

Preparation techniques and cooking items

Handi - Karahi - Tava - Uruli - Other utensils

Regional cuisines

North India Punjabi – Uttar Pradeshi – Rajasthani – Mughlai - Pahadi – Bhojpuri – Benarasi – Bihari Kashmiri

South India Kerala – Tamil – Andhra – Karnataka – Hyderabadi - Mangalorean

East India Assamese - Bengali – Oriya

North-East India Sikkimese – Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani/Konkani – Parsi

Other Indian Chinese – Nepali – History – Jain (Satvika) – Anglo-Indian – Sindhi – Chettinad – Udupi – Fast food

Ingredients and types of food

Main dishes Sweets and desserts Drinks Snacks Spices Condiments

See also:

Etiquette Indian chefs Cookbook: Cuisine of India

edit

Rasabali is a sweet dish from Orissa, India. Unlike some other popular Oriya desserts, such as Rasagolla which have spread throughout India through Bengal, the popularity of Rasabali remains largely confined within Orissa.

[edit] Preparation

Rasabali almost bears the same relationship to Gulab Jamun, that Rasmalai bears to Rasagolla. It consists of deep fried flattened disks of chhena (ricotta cheese) that are soaked in thickened, sweetened milk.^[1] Flattening the chhena into palm-sized reddish-brown colored patties is done in order to allow them to absorb the milk more readily. The thickened milk is also usually lightly seasoned with crushed cardamoms.^[2]

Although Rasabali is popular throughout Orissa, arguably, the best ones can be found in the town of Kendrapara.

Image of Rasabali

[edit] References

[edit] See also

• Chhena Gaja
• Rasagolla
• Chhena Poda
• Kheersagar
• Cuisine of Orissa