🇮🇳 Indian Vegetarian

Rasabali

Name: Rasabali
Prep time: 28 min
Cook time: 30 min
Total time: 58 min
Yield: 5 servings
Cuisine: Indian
Ingredients: a pinch Salt; 3 tbsp Ghee; 1 litre Milk; 1 tsp Sugar; 1 tsp Green Cardamom

🇮🇳 Indian

Odia rasabali, fried chhena discs floating in saffron milk. Ghee, sugar, patience — the three ingredients in every Indian celebration. Best after resting an hour; the flavours settle.

Prep 28 min Cook 30 min Serves 5 Hard

Ingredients

Salta pinch
Ghee3 tbsp
Milk1 litre
Sugar1 tsp
Green Cardamom1 tsp

Instructions

1
Measure everything before lighting the flame; there is no pause button mid-cook.
2
Put the milk and sugar on a steady medium flame and commit to stirring — sweets test your patience.
3
Keep going until the mass pulls away from the pan and glistens; the colour should deepen a shade.
4
Add the green cardamom, cardamom and any nuts or saffron; fold through and cook two minutes more.
5
Spread or shape while warm, garnish with the reserved nuts, cool completely, then cut or serve as it sets.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made