Rasabali

Rasabali is a sweet dish from the Indian state of Odisha. It is one of the Chappan Bhog (56 offerings) in the Jagannath Temple, Puri, and is particularly popular in the Balisahi town of Puri and the Kendrapara district.

Origin and History

Rasabali originated in the Baladevjew Temple of Kendrapara. It is offered to Baladevjew, and to Jagannath as a part of the holy ritual. The dish is believed to have been introduced by the Gajapati Kings of Puri.

Preparation

Rasabali is prepared with milk, sugar, and paneer, or chhena (Indian cottage cheese). The paneer is made into flat patties, which are deep-fried until they turn brown. These patties are then soaked in thickened, sweetened milk (flavored with cardamom). The dish is typically served chilled.

Cultural Significance

Rasabali holds a significant place in Odia culture. It is not only a part of religious offerings in temples but is also a popular dessert in Odia weddings and festivals. The dish is a symbol of Odisha's rich culinary heritage and is a testament to the state's love for sweets and dairy products.

See Also

• Chhena Poda
• Chhena Gaja
• Chhena Jhili
• Chhena Kheeri

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