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Bajra Rasabali

  • 8 PeopleServes
  • 80 minsPrep Time
  • 25 minsCooking
  • hardDifficulty
  • Cuisine : Indian
  • Category : Pearl Millet


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.