Rasabali

Ingredients
  • 1 cup chenna ( mashed paneer)
  • ½ tsp baking soda
  • 1 teaspoon sooji
  • 1 tsp maida
  • Sugar- 2tblsp (to make the chenna balls)
  • 1 litre milk & ½ cup milk powder
  • Saffron few strands
  • 1 ½ cup sugar
  • 4 cardamom crushed
  • ½ tsp cardamon powder
  • Oil for deep frying
  • Sliced almonds or cashews for garnishing
Method
  • In a bowl add mashed paneer, maida, suji, soda, sugar and cardamom powder.mix it & make a smooth dough, make small balls & flatten it by using your palms as shown in the below pic. and keep aside.
  • Mean while Boil milk in a heavy bottom vessel in low- medium flame. Let it boil.
  • Take 1 cup of luck warm milk & add milk powder to it. Pour the milk powder paste to the above boiled milk. keep stirring on a low heat.
  • Add crushed cardamoms , sugar & kesar strands. Mix properly. Stir continuously & Cook for 40-45 mins. till the milk is reduced to half the amount.
  • Heat sufficient oil in a kadai and Add the previously done chenna balls one by one & deep fry them till both the side turns to golden brown in colour. (Don’t fry more otherwise they will become strong).
  • Drain excess oil in a kitchen tissue paper.
  • Add the balls to the boiling milk. Boil for another 3-4 min in a low flame . switch off the flame.
  • Let it cool . Garnish it with sliced almonds & cashew nuts.

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