Ingredients with Measurements:
- 2 cups of paneer
- 1 cup of maida (all-purpose flour)
- 1 cup of jaggery
- 1/2 cup of water
- 1/2 tsp of cardamom powder
- 1/2 tsp of baking powder
- 1/4 cup of ghee (clarified butter)
- A pinch of salt
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Rolling pin
- Strainer
Step-by-step instructions:
1. In a mixing bowl, add maida, baking powder, and a pinch of salt. Mix well.
2. Add water slowly and knead the mixture into a smooth dough. Cover and set aside for 10 minutes.
3. In another mixing bowl, crumble paneer and add cardamom powder. Mix well.
4. Divide the paneer mixture into small equal portions and shape them into small patties.
5. Take the dough and divide it into small equal portions. Roll each portion into a small disc.
6. Place the paneer patties in the center of each disc and fold the edges to cover the patties.
7. Heat ghee in a non-stick pan and fry the rasabali on medium heat until golden brown on both sides.
8. In another pan, add jaggery and water. Heat until the jaggery dissolves and forms a syrup.
9. Strain the syrup to remove impurities and pour it over the fried rasabali.
10. Garnish with chopped nuts and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 45g
Protein: 10g
Substitutions for ingredients:
- Maida can be substituted with wheat flour or rice flour.
- Ghee can be substituted with vegetable oil.
- Paneer can be substituted with ricotta cheese.
Variations:
- Rasabali can be served with condensed milk instead of jaggery syrup.
- The paneer patties can be flavored with saffron or rose water.
Tips and tricks:
- Knead the dough well to avoid cracks while rolling.
- Fry the rasabali on medium heat to ensure even cooking.
- Strain the jaggery syrup to avoid impurities.
Storage instructions:
Store the rasabali in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the rasabali in a microwave or on a non-stick pan until warm.
Presentation ideas:
Serve the rasabali on a plate drizzled with jaggery syrup and garnished with chopped nuts.
Garnishes:
Chopped nuts like almonds and pistachios.
Pairings:
Rasabali can be paired with hot chai or coffee.
Suggested side dishes:
Rasabali can be served as a dessert on its own.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the rasabali is too hard, reduce the cooking time.
Food safety advice:
Ensure that the paneer is fresh and properly stored to avoid food poisoning.
Food history:
Rasabali is a traditional dessert from Odisha, India.
Flavor profiles:
Rasabali has a sweet and nutty flavor.
Serving suggestions:
Serve the rasabali hot with jaggery syrup and chopped nuts.
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Sweet, Nutty, Creamy, Caramelized