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If there is anything that makes a Bengali heart go “Ga Ga”, it's delicious food. Bengali cuisine is full of dishes that have tugged at the heartstrings of Bengalis for ages. From the decadent and aromatic Hilsa to the gobsmacking Kheer Kadam, Bengali cuisine has something or the other to offer to anyone. As we have already talked a lot about Bengali savoury dishes, it's time for us to explore some of the delicious yet unexplored desserts of West Bengal. And why not start this culinary voyage with one of the most treasured traditional sweets of Bengal? One such sweet is the delicious Shor Bhaja or Sarbhaja that is widely relished in some parts of Bengal.
The milk-based, deep-fried sweet is believed to have originated in Krishnanagar. The locals believe that a small sweet manufacturer named Surukumar Das was based in Krishnanagar who made the sweet for the first time. The origin of the sweet dates back to the 1800s. Sarbhaja or Shor Bhaja was one of his experiments with milk skin. The man used to prepare the dish at night behind closed doors as he was afraid that someone might steal the recipe of one of his most popular sweets. The vendor used to ferry the sweets himself by travelling to various places. The guarded recipe was passed to his son- Adhar Chandra Das who is the founder of the famous ‘Adhar Chandra & Sons’ in Krishnanagar.
When it comes to making Shor Bhaja, the process might be quite complicated. Milk is first boiled on high heat to let the milk skin accumulate on top. Layers of milk skins are placed carefully on a flat plate with sprinkles of sugar on top of every layer. The process is repeated till all the milk is reduced. The layered cream is then cut into squares, covered in flour, deep-fried and soaked in sugar syrup. These sugar-dripping delicacies are then topped with some dry fruits before serving.
Shor Bhaja or Sarbhaja is one of the oldest and most loved sweets of Bengal. So, the next time you visit Bengal, don’t forget to grab a bite of it from Krishnanagar.
