Indulgent Chena Bliss: Heavenly Rasabali Delights

Over the years, Kendrapada has gained fame for its culinary treasure, particularly the exquisite Rasabali, which is considered the ‘amrut neibedya’ (nectar offering) of Sribaldevjiu, the presiding deity. Kendrapada, a district in Odisha, holds a special place in the hearts of devotees as the renowned Tulasi Khetra. Legend has it that Lord Balaram, the elder brother of Lord Krishna, slayed the demon Kendrasura here and went on to marry his daughter, Tulasi. Ever since that divine union, the place came to be known as Kendrapada.

Granted the geographical indication (GI) tag

Kendrapara’s renowned sweet, Rasabali, has been granted the geographical indication (GI) tag, bringing joy to the coastal district. The mouth-watering delicacy, originating from the Baladevjew temple, consists of deep-fried cheese patties soaked in sweetened milk. The GI tag, obtained by the Kendrapara Rasabali Makers’ Association, ensures a distinct identity, preventing misuse of the name. This recognition is expected to boost Rasabali’s global presence, addressing marketing challenges and providing economic opportunities for locals. The GI certification is seen as a significant step to safeguard the authenticity of Rasabali, ensuring better remunerative prices and preventing adulteration.

The Magnificent Legacy

For more than eight decades, Kendrapada Rasabali has captured the hearts and taste buds of devotees and food enthusiasts alike. Its legacy traces back to the sacred rituals of the Shreejagannath Temple, where various types of cakes and sweets are offered as Mahaprasad, a divine offering. The delectable array of offerings includes Jhilli, Jhillimi, Kara, Sarpuli, Peda, Puli, Shanjuli (Chukuli), Manda, Parpati, Dadim, Ghritpuli, Khad (Kanda), Enduri, Nadi, Kora, veal, rasabali, khai, khaja, karpurkeli, badda (bara), kshirisha, and rice, among others. Among these, Rasabali holds a special place as a cherished alternative offering at the Sribaldebajiu temple.

The Joyful Offering

Once the Rasavalis are fried to perfection and the milk syrup has reached its desired consistency, the golden discs are immersed in the sweet embrace of the syrup. This enchanting union allows the flavors to mingle and creates a heavenly blend of textures. The Rasavalis soak in the syrup, absorbing its sweetness and infusing it into every bite. The end result is a dessert that is not only visually appealing but also tantalizing to the taste buds.

Culinary Bliss and Cultural Significance

Rasavali is not just a culinary delight; it also holds immense cultural and spiritual significance. As devotees partake in this divine offering, they believe that they are receiving the blessings and grace of Lord Balaram and Goddess Tulasi. The joy of savoring Rasabali extends beyond its delectable taste; it is an experience that connects people to the rich heritage and traditions of Kendrapada, reinforcing the spiritual bond between humans and the divine.

Rasabali

Discover the enchanting Rasabali – a sweet delicacy that embodies tradition, spirituality, and cultural identity. With its rich history and deep-rooted rituals, Rasabali forges a divine connection as you savor each bite. This dessert serves as a powerful reminder of how food can express faith, love, and reverence, while preserving our cherished heritage. Immerse yourself in the flavors and traditions of Rasabali, where every taste transports you to a world of culinary and cultural delight.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine Odia Cuisine

Ingredients

  

• 1 cup chena (homemade paneer)
• 3 tbsp sugar
• 1 tbsp semolina
• 1 tbsp wheat flour
• 1 dash of baking powder
• Ghee (clarified butter) for frying
• 1 Liter Milk
• 1 cup sugar (for milk syrup)
• 1/2 tsp cardamom powder

Instructions

 

• In a mixing bowl, combine the chena, 3 tbsp sugar, semolina, wheat flour, and baking powder. Mash the ingredients together until well combined.
• Knead the mixture using the lower palm of your hand for about 7-8 minutes until it forms a smooth dough. Divide the dough into equal-sized balls and shape each ball into a flat disc by gently pressing it between your palms.
• Heat ghee in a kadai (deep frying pan) over medium-low heat. Fry the chena discs until they turn golden brown and crispy on both sides. Remove the fried discs from the ghee and set them aside.
• In a separate saucepan, heat the milk over low heat until it reduces to half its original quantity. Add the 1 cup of sugar and cardamom powder to the reduced milk. Stir well and let it cook for an additional 5 minutes.
• Add the fried chena discs to the milk syrup and cook for another 2 minutes, allowing the flavors to infuse.
• Turn off the heat and let the Rasabali cool for a while. Serve it warm or chilled as per your preference.

Notes

The calorie content of Rasabali can vary depending on the specific quantities and ingredients used in the recipe. However, I can provide you with a general estimate.

On average, one serving of Rasabali (approximately 1 piece) contains around 150-200 calories. Please note that this is an approximate value and may vary based on the specific ingredients and cooking methods used. It’s always a good idea to calculate the exact calorie content based on the ingredients and quantities you use in your recipe.

Keyword dessert, Sweet

Kendrapada, the Tulasi Khetra, is a place where legends intertwine with culinary excellence. The enduring popularity of Kendrapada Rasabali for over 86 years is a testament to its exquisite flavor and divine aura. As devotees indulge in this ambrosial sweet, they not only savor its delightful