How to Make Delicious and Authentic Rasbari – A Nepali Cuisine

Total Time: 30 minutes
Serving size: 4 servings

Rasbari is a traditional Nepali sweet dish that is easy to make and loved by everyone. It is made from Chena (whey) which is obtained after boiling the milk, adding lemon juice or citric acid, then straining it in a piece of cloth. This chena is then kneaded together with all-purpose flour, cardamom and sugar until it forms into dough. The dough balls are boiled in a pressure cooker for 15 minutes to get delicious rasbari. This authentic Nepalese recipe can be served during any special occasions or holidays.
Lb00089 Rasbari

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Sanju Kunwar
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- Half liter milk- ¼ table spoon lemon juice mixed with ½ cup of water- 1 cup sugar- 1 cup water- 2 Teaspoon all purpose flour (Maida)- 2 to 3 cardamom pods- Soft piece of cloth to strain water


1. Boil the milk in a pan and once it’s boiled add lemon juice or citric acid. Stir gently and wait for curd to form.2. Strain the whey in a piece of cloth and wash under cold running water for few minutes.3. Knead the whey with all-purpose flour, cardamom and sugar until it forms into dough.4. Make small equal size balls out of the dough and add them to boiling water in pressure cooker. Let it blow three whistles.5. Turn off heat and leave for 15 minutes before opening the lid of pressure cocker. You will see puffed up balls.6. Add rose essence if desired and serve it hot or cold during special occasions or holidays!
Rasbari is a traditional Nepalese sweet dish that’s easy to make with simple ingredients available at home such as milk, lemon juice or citric acid, sugar, all-purpose flour, cardamom and a soft piece of cloth. By following the step by step process mentioned above you can make delicious rasbari in no time to serve during any special occasions or holidays.


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