Odisha Rasabali Chenna Sweet Milk Saffron Kendrapat Odisha

Method

1. 1

   Soak at least 2 hours before serving.

2. 2

   Make chhena: curdle 1.5 litres full-fat milk with lemon juice.

3. 3

   Drain, hang 30 minutes until all whey drips out.

4. 4

   Chhena should be soft and moist.

5. 5

   Knead chhena with semolina, sugar and cardamom for 5 minutes until smooth and slightly elastic.

6. 6

   Divide into 12 portions. Flatten each into an oval disc about 6 cm long and 1 cm thick — thicker than rasgulla.

7. 7

   Heat oil for deep frying on medium. Fry discs for 3 to 4 minutes per side until deep golden-brown. Drain.

8. 8

   Make rabri: boil 1 litre milk in a heavy pot.

9. 9

   Reduce to medium. Simmer stirring every 5 minutes for 20 to 25 minutes until reduced to about 2/3 of original volume.

10. 10

    Add sugar, cardamom and saffron milk. Stir.

11. 11

    Add the fried chhena discs to the hot rabri.