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Rasbari (रसवरी)

About Rasbari (रसवरी)

Rasbari is a popular sweet treat in Nepal, known for its soft, spongy texture and delightful sugary syrup. It's a beloved dessert often enjoyed during festivals, celebrations, and everyday occasions, showcasing the rich culinary heritage of the region.

Picture of Rasbari

History

While the precise origins of Rasbari in Nepal are not definitively documented, it is believed to have been influenced by similar sweet preparations found in neighboring regions, particularly India. The process of making soft cheese balls (paneer) and then soaking them in sugar syrup is a technique that likely evolved over time with local adaptations. Rasbari, as it is known in Nepal, has become ingrained in Nepali culture, passed down through generations within families and culinary traditions. It's a common sweet found in local sweet shops and a staple in festive meals across the country.

Fact 1

Rasbari is often served chilled, making it a refreshing treat, especially during warmer seasons.

How to prepare?

Fresh Paneer (Indian Cheese) - 200 gramsAll-purpose flour (Maida) - 1 tablespoonSugar - 2 cupsWater - 2.5 cupsCardamom Powder (optional) - 1/4 teaspoonSaffron Strands (optional) - A pinch

Learn step by step to prepare Rasbari

  • 1
    First, prepare the paneer by kneading it until it is smooth and soft. Add a tablespoon of all-purpose flour and knead further.
  • 2
    Divide the paneer into small, round balls. Ensure they are smooth without any cracks.
  • 3
    In a wide pan, combine water and sugar to make sugar syrup. Bring to a boil then reduce the heat and simmer until the syrup slightly thickens.
  • 4
    Gently add the paneer balls into the simmering sugar syrup. They should be fully immersed.
  • 5
    Cover the pan and let the rasbari cook on medium heat for 15-20 minutes. The balls will expand in size.
  • 6
    Carefully remove the rasbari from the syrup. Let them cool slightly, then place them back into the syrup and gently press them down.
  • 7
    Once the rasbari is fully soaked in syrup, you can chill them in the refrigerator for at least a few hours.
  • 8
    Serve the chilled rasbari with a generous spoonful of the syrup. Garnish with saffron strands or cardamom powder if desired.
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