Rasabali
Soft, golden-fried chhena patties soaked in fragrant saffron-infused milk. This royal sweet from Odisha has a delicate, melt-in-your-mouth texture with the richness of reduced milk and a hint of cardamom. A must-make for festivals or a special treat.
For 8 servings
- boil · ~30 min
Curdle the milk to make chhena.
1.Bring 1 liter of milk to a boil in a heavy-bottomed pan over medium heat.2.Once boiling, reduce heat to low and slowly add lemon juice, stirring gently until the milk curdles completely.3.Pour the curdled milk into a muslin cloth-lined colander and rinse with fresh water to remove lemon traces.4.Hang the muslin cloth for 30 minutes to drain excess whey.TIPRinse the chhena well under running water to remove all traces of lemon, ensuring a neutral taste. - knead · ~7 min
Knead the chhena into a smooth dough.
1.Transfer the drained chhena to a flat surface.2.Add 2 tablespoons of sugar and the semolina.3.Knead with the heel of your palm for 5-7 minutes until the dough is completely smooth and a bit of fat releases.4.Divide the dough into 8 equal portions and shape into flat, round patties.TIPKneading until the chhena releases a slight sheen is key to soft, crack-free patties. - fry · ~6 min
Fry the chhena patties until golden.
1.Heat the ghee in a flat pan or tawa over low to medium heat.2.Place the patties gently in the pan and fry for 2-3 minutes on each side until they turn a light golden brown.3.Remove the patties and set them aside on a plate.TIPKeep the heat low. The patties should cook through and turn golden, not dark brown. - simmer · ~25 min
Prepare the saffron-infused thickened milk.
1.Pour the remaining 500 ml milk into a heavy-bottomed pan and bring to a boil over medium heat.2.Reduce the heat to low and simmer, stirring frequently, until the milk reduces to half its volume and thickens.3.Add the remaining sugar, crushed cardamom, and soaked saffron strands. Stir well and let it simmer for another 2-3 minutes.TIPScrape the sides of the pan and incorporate the milk solids into the simmering liquid for a richer flavor. - assemble · ~15 min
Soak the patties in the thickened milk.
1.Carefully slide the fried chhena patties into the simmering saffron milk.2.Let them soak for 4-5 minutes, turning once gently, until they absorb some of the liquid and soften.3.Remove the pan from the heat and let the rasabali rest for at least 15 minutes to absorb more flavor.TIPAllowing the patties to rest in the warm milk off the heat makes them supremely soft and luscious. - garnish
Garnish with nuts and serve warm or chilled.
1.Transfer the rasabali to a serving bowl.2.Sprinkle slivered almonds and pistachios on top.3.Serve warm, at room temperature, or chilled.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat milk for both the chhena and rabdi to achieve a rich, creamy texture.
- 2Knead the chhena until it feels smooth and a slight sheen appears — this prevents cracks during frying.
- 3Rinse the curdled milk thoroughly with cold water to remove all lemon flavor for a neutral-tasting chhena.
- 4Fry the patties on low heat only; high heat will brown them too quickly and leave the inside dense.
- 5Scrape the milk solids from the sides of the pan while simmering the rabdi for extra richness.
- 6Let the fried patties rest in the warm saffron milk for at least 15 minutes to absorb maximum flavor.
- 7For a make-ahead option, fry the patties and prepare the milk separately, then combine and soak just before serving.
Adapt it for your goals.
Low-oil
Instead of shallow-frying in ghee, bake the chhena patties at 180°C (350°F) for 12–15 minutes, flipping halfway, for a lighter version with less fat but still a delicate texture.
high proteinHigh-protein
Replace half the chhena with crumbled paneer and skip the semolina; this boosts the protein content while maintaining a soft bite, ideal for post-workout treats.
jainJain
Omit the lemon juice and use vinegar or buttermilk to curdle the milk, ensuring no root vegetables or pungent ingredients are used, while keeping the recipe fully plant-based (excluding ghee use).
veganVegan
Substitute dairy milk with full-fat coconut milk for both chhena and rabdi, and fry the patties in coconut oil instead of ghee for a dairy-free, tropical-flavored dessert.
Why this is on our healthy list.
Rich in Calcium
The milk-based chhena and rabdi provide a good source of calcium, essential for strong bones and teeth.
Good Source of Protein
Chhena, being a fresh cheese, is packed with high-quality protein that supports muscle repair and satiety.
Contains Antioxidants from Saffron
Saffron is rich in crocin and safranal, compounds with antioxidant properties that may help reduce oxidative stress.
Energy-Boosting Fats from Ghee and Nuts
Ghee and nuts provide healthy fats and a quick source of energy, making rasabali a satisfying festive indulgence.
Frequently asked questions
Cracking usually happens if the chhena dough is under-kneaded or too dry. Knead until smooth and slightly glossy, and keep the dough covered while shaping patties.
