Step by Step method

• Preparation :

• 1. Begin by crumbling the paneer into a smooth texture. Ensure there are no lumps.
  

• 2. Add baking soda and cardamom powder to the crumbled paneer.
  

• 3. Gradually incorporate bajra flour and sugar( 30gm) into the paneer mixture.
  

• 4.Knead it well to form a smooth dough. Divide the dough into small, equal-sized
  

• portions.
  

• 5. Roll each portion into smooth balls and flatten them slightly to form small patties.
  

• Keep them aside.
  

• 6. Heat ghee or oil in a frying pan over medium heat. Carefully place the flattened
  

• paneer patties into the pan, ensuring they have enough space to cook evenly.
  

• 7. Fry the paneer patties until they turn golden brown and crispy on both sides.
  

• 8. Once fried, remove the paneer patties from the pan and drain excess oil by placing
  

• them on a paper towel.
  

• 9. In a heavy-bottomed pan, pour the milk and bring it to a gentle boil over medium
  

• heat.
  

• 10.Once the milk starts boiling, reduce the heat and let it simmer. Add sugar and green
  

• cardamom powder to the milk. Stir well to dissolve the sugar completely.
  

• 11. Continue simmering the milk until it thickens and reduces to about half of its original
  

• volume. Stir occasionally to prevent it from burning or forming a skin on the surface.
  

• 12. Once the milk has thickened to a desired consistency, add all the paneer patties in to
  

• it .
  

• 13. Let the paneer patties soak in the milk for at least 1 hours to absorb the flavors and
  

• become soft.
  

• 14. Once soaked, Rasabali is ready to be served. Garnish with chopped nuts like
  

• pistachios or almonds if desired.
  

• 15. Enjoy the rich, creamy texture and the aromatic flavors of cardamom in every bite of
  

• this traditional Odia sweet.