Rasabali (A sweet dish from Odisha)

As per wikipedia.. Rasabali is a sweet dish from Odisha, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Jagannath temple.


Well, according to my teammate in office , Rasabali is one of the dessert to die for, one of the delicacy of his native place that he truly miss and always wish that he could find the same taste here…

Last week in the office, we decided to order some evening snacks..the usual pakodas, pyaaz kachori and imerti from the very famous Om sweets of Gurgoan.. As usual we all enjoyed it, but my friend here was not at all happy with the imerti,.. He was complaining about the texture, sweetness etc etc.. and how much he misses his home and the food there. So, sitting there and having those pakodas we discussed about the desserts of Odisha, he explained them in so much detail , told me each and every key points of different dishes of Odisha that made me want to try my hands at this very famous Rasabali.

After having the dish, I can now understand why he was in love with these sweet fried cheena balls.. They are sweet, soft and melts in your mouth.. Give it a try 🙂

Recipe for Rasabali –

Ingredients –

For cheena-

  • 1 litre of milk
  • 1-2 tablespoon of lemon juice/vinegar

For Rasabali balls:

  • 1 cup of cheena
  • ¼ tsp of baking soda
  • 2 tsp of sugar
  • 2 tsp of semolina(suji)
  • ¼ tsp of cardamom powder
  • Oil for frying

For Sweet Kesar milk:

  • 1 litre of milk
  • 1/3 cup of sugar
  • ¼ tsp of cardamom powder
  • Few strands of saffron


Method for Sweet kesar milk syrup:

  1. Soak about 8-10 saffron strands in about a tbsp of warm milk for about 15 minutes. The saffron will give beautiful orange colour and lovely smell and taste to the milk syrup.
  2. Bring the mil to boil, slow the gas flame and reduce the milk till it thickens while constantly stirring it for about 30 minutes. Add the cardamom powder and sugar. Keep stirring the mixture. Add the saffron stands mix.
  3. You can add chopped almonds, cashew nuts if you want.

    Sweet Kesar Milk syrup

    Sweet Kesar Milk syrup

Method for Rasabali balls:

  1. Bring the milk to boil. Add 1-2 tbsp lemon juice gradually in the milk and keep stirring the milk till the milk mass and the whey separates completely. Filter the milk mass in the sieve. Wash it with water so that all the lemon sourness is gone. Now, put the milk mass in the muslin cloth and hang it to get rid of extra liquid.
  2. Take the chenna and rub it with fingers and palms till the mixture starts to give out fat..
  3. Add sugar, baking powder, cardamom powder, and semolina in the cheena and make dough with the chenna mixture.


    Chenna mix ready to make the dough.

  4. Take small amount of the dough and make small balls for the rasabali.


    Make small balls of the dough

  5. Heat the oil in the frying pan and carefully add the rasabali. Fry it till it become light brown in color and take it out on the tissue paper.

    Fried Chenna balls

    Fried Chenna balls

  6. Add the Rasabali balls in the hot milk syrup and let it stand for about 15-20 minutes, So that the balls soak the milk syrup.


    Rasabali dipped in the milk syrup

  7. Put in the fridge for cooling.
  8. Garnish with chopped dry fruits before serving 🙂

Enjoy the Rasabali.. 🙂


Saffron Almond Kulfi in Mango (Kesar badam kufli in mango)..


It began on the day, when I was sitting in the pantry of my office, taking a coffee break and scrolling my Facebook page, Well as I am a member of multiple food groups on Facebook , my fb page has tons of cooking related post. I love to read about the different and interesting recipes that people post on these groups.. As I was reading through the people’s post I came across this delicious picture.. With almost 40 degrees outside, even looking at those pictures of the kulfi in mango made my day.. Someone had posted the pictures of how a popular shop in Delhi makes these mango kulfi.

From that day, I was eagerly waiting for the weekend to try this out because one, I LOVE MANGOES!!! , I think almost all the people in the world will side with me on this one. As for Kulfi, its one of the some dishes that I love that are made from milk (me being not a big fan of milk :P)

I remember, during my childhood days, my friends and I use to wait eagerly to hear the bells of the local kulfi vala bhiya and would gather around his cart demanding our own favourites.. Holding the kulfi sticks carefully to prevent even a little bit of kulfi from getting wasted. It was simple yet delicious.. While making this.. I relived my childhood days..

This kesar badam kulfi(Saffron Almond Kulfi) in mango will give you the best of both worlds , the freshness of mango fruit and the richness of the milk.

Recipe for Kesar badam kulfi –

  • Milk – 1litre
  • Sugar – ½ cup
  • Saffron (Kesar) – 8-10 strands
  • Cardamom powder – ¼ tsp
  • Almonds(Badam) – 8-10 finely chopped.
  • Mango – 2 mangoes (take mango which have small seed and not too soft from outside)

Method –

  1. Cut the mangoes from the top. With the help of a small knife, take the seed out from the mango. Be gentle with taking out the seed. The mangoes will look like as shown in the image.

    Cut the mango from top and take out the seed gently.

    Cut the mango from top and take out the seed gently.

  2. In a deep bottomed pan, heat the milk on simmer/low flame. Keep on stirring the milk to avoid the cream getting on the sides.
  3. In a small bowl, take the saffron strands and 4 tbsp of warm milk , mix well and keep it aside for 15 minutes.
  4. Keep stirring the milk continuously and add chopped almonds in the pan.
  5. When the milk is reduced to about half of the quantity, add the saffron milk and stir continuously to avoid the milk from getting burnt.
  6. After sometime the milk will become thick, then stop the gas and add cardamom powder and let it cool for sometime. It should look like this after cooling.MyCollage_8[1]
  7. Now, fill the kulfi mix in the mangoes and freeze for about 6-8 hours.

    Filled mango with kulfi mix. Ready to go in freezer.

    Filled mango with kulfi mix. Ready to go in freezer.

  8. After the kulfi is set, take the mango out from the refrigerator and wash lower part of the mango with water in your hand. Slice the mangoes and remove skin of the mango with the help of the sharp knife.
  9. Serve chilled 🙂