Rasabali

Instructions

1. 1

   Prepare the Chhena Dough

   • Crumble the well-drained chhena into a large plate. Add rava, atta, baking soda, and a pinch of salt.
   • Using the heel of your palm, knead the mixture for 8-10 minutes. The goal is a completely smooth, soft, and pliable dough with no grainy texture.
   • Divide the dough into 16 equal portions. Roll each portion into a smooth, crack-free ball.
   • Gently flatten each ball between your palms to form a small, thick disc (tikki), about 1.5 inches in diameter and 1/3 inch thick. Set aside.
2. 2

   Prepare the Rabri (Sweetened Milk)

   • Pour the full-fat milk into a wide, heavy-bottomed pan. Bring to a boil over medium heat.
   • Once boiling, reduce the heat to medium-low. Simmer for 30-35 minutes, stirring every few minutes to prevent sticking.
   • As a layer of cream (malai) forms on top, gently scrape it from the sides and mix it back into the milk. This makes the rabri thick and luscious.
   • Continue simmering until the milk has reduced to about half its original volume.
   • Stir in the sugar, green cardamom powder, and the soaked saffron milk. Cook for another 2-3 minutes until the sugar dissolves. Keep the rabri warm on the lowest heat.
3. 3

   Fry the Chhena Patties

   • While the milk simmers, heat ghee in a kadai or deep pan over medium-low heat. The ghee should be hot but not smoking.
   • Test the temperature by dropping a tiny piece of dough; it should sizzle and rise slowly to the surface.
   • Carefully slide 4-5 patties into the ghee, ensuring not to overcrowd the pan.
   • Fry on low heat for 6-8 minutes, turning them gently until they are a deep, even golden-brown on all sides.
   • Use a slotted spoon to remove the fried patties, allowing excess ghee to drain off.
4. 4

   Soak and Serve

   • Immediately transfer the hot, fried patties directly into the warm rabri.
   • Gently press them down to ensure they are submerged.
   • Let the patties soak for a minimum of 3-4 hours, or preferably overnight in the refrigerator. This allows them to absorb the rabri and become incredibly soft.
   • Garnish with chopped pistachios and almonds before serving. Rasabali can be enjoyed warm or chilled.