Rasabali consists of deep fried flattened reddish brown patties of chhena (farmer cheese) that are soaked in thickened, sweetened milk (rabri). Flattening the chhena into palm-sized patties is done in order to allow them to absorb the milk more readily. The thickened milk is also usually lightly seasoned with crushed cardamoms.
Rasabali finds its roots in the ancient land of Odisha, where spirituality and cuisine have always been deeply interwoven. The sweet dish is closely connected to the Baladevjew Temple located in the town of Kendrapara. This temple is dedicated to Lord Balabhadra, a form of Lord Krishna, who is also known as Baladevjew.
It is believed that Rasabali was initially created as an offering to appease and please Lord Baladevjew, one of the revered deities of the Jagannath Temple in Puri.
The historical narrative of Rasabali is embedded in the devotion of the devotees who sought to express their reverence through culinary artistry. Over the centuries, the dish evolved, gaining recognition and popularity not just as an offering to the gods, but also as a delightful culinary creation cherished by locals and visitors alike.
Rasabali’s journey from being an offering of devotion to a beloved sweet enjoyed by all symbolizes the seamless fusion of culture, faith, and gastronomy. It serves as a bridge between the divine and the earthly, a testament to the rich history and traditions of Odisha.
The famous sweet dish ‘Rasabali’ of Kendrapara district has been accorded GI (Geographical Indication) on Tuesday (Oct 3).
The ‘Rasabali Nirmata Sangha’ in Kendrapara was the first to demand GI tag for the delicacy in 2021. Later, a delegation from Odisha, led by Rajya Sabha MP Subhash Singh along with Munna Khan and Mamata Mohanta met Union Minister Piyush Goyal and submitted a memorandum demanding GI tag for ‘Rasabali’.