Steps to Make Quick Rasabali

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The ingredients needed to make Rasabali:

1. Take 2 liter full cream milk
2. Prepare 1 lemon juice
3. Take 3-4 pods cardamom, crushed
4. Take 1 teaspoon whole wheat flour
5. Take 1 teaspoon semolina
6. Make ready 2-3 tablespoon sugar
7. Prepare Pinch baking soda
8. Get 1 Apple puree
9. Get as required Oil for deep frying
10. Get 1 tablespoon sliced almonds
11. Prepare as required Dried rose petals and fresh basil leaves (holy tulsi), silver
12. Make ready Few Saffron strands adds a nice colour and flavour to the dish

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Steps to make Rasabali:

1. Bring a liter milk to boil.
2. Add lemon juice to the milk.
3. The milk will curdle immediately.
4. Now drain the curdled milk in a sieve lined with clean kitchen cotton towel.
5. Gather the sides of cloth together and drain all the whey from the cheena.
6. NOW run the cheena under fresh water to remove the traces of lemon juice
7. Press and Hang the cloth to get rid of excess water from chhena.
8. Meanwhile in another broad bottom pan heat remaining 1 liter milk
9. Remove 1 tablespoon of warm milk ina small bowl. Add saffron strands to it and keep aside.
10. Allow the remaining milk to reduce until half of it's original volume.
11. Reserve 1 tablespoon of sugar (powder it and keep aside) and add the rest in the milk followed by addition of 1/4 teaspoon crushed cardamom.
12. Once the milk has reduced to half, for innovation add Apple puree (grind the apple in mixer) and add the saffron milk to it and simmer.
13. Now mash the chhena with the help of palms in an upward movement to make it smooth.
14. Add whole wheat flour, semolina, remaining crushed cardamom, pinch of baking powder and the powdered sugar to the mashed chhena.
15. Mix all the ingredients and knead the chhena well into a smooth dough.
16. Pinch out equal portion and make balls out of them.
17. Flatten each ball on your palm into a donuts shape.
18. Heat oil in a deep wok and deep fry the flattened cheese balls until golden brown from all sides.
19. Add chhena balls to warm thickened milk.
20. Allow them to cook for 5 minutes on low flame and put off the heat.
21. The rasabalis will absorb milk and become soft and spongy.
22. Now Garnish with almond slices, dried rose petals and tulsi and silver vark.
23. Chill and serve immediately.

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