How to make Shor Bhaja Recipe

What is Shor Bhaja? Shor Bhaja, also called Sharbhaja, is a traditional Bengali sweet that embodies indulgence. Made from layers of thickened milk (shor or cream), deep-fried to perfection, and coated in sugar syrup, it has a crispy yet melt-in-your-mouth texture. This treat hails from Krishnanagar, West Bengal, a city famous for its exquisite sweets. Unlike typical sweets made with chhena (cottage cheese), Shor Bhaja relies on full-fat milk to develop its rich, creamy texture.

Though the recipe requires patience, the end result is worth every effort.

Ingredients for Shor Bhaja Recipe

2 Litre Full-fat milk –

1 Cups Sugar-

1/2 Cups Water-

1/2 Tsp Cardamom Powder-

1/2 Tbsp Ghee-

1 Litre Oil for deep frying

10 Pieces Chopped pistachios or almonds - for garnish

Step-by-Step Recipe for Shor Bhaja

STEP 1.Heat full-fat milk in a wide, heavy-bottomed pan over low heat. As a thick layer of cream forms on the surface, carefully push it to the side without stirring. Repeat this process until the milk reduces significantly, leaving behind multiple thick layers. Remove the collected shor and place it on a clean plate to cool.

STEP 1.Once the shor cools down, carefully stack the layers, pressing gently to form a thick square or rectangular shape. Let it air dry for 2-3 hours to remove excess moisture.

STEP 2.Cut the dried shor into small squares or rectangles. Heat ghee and oil in a pan until moderately hot. Gently place each piece into the hot oil and fry on low heat until golden brown. Remove and drain excess oil on paper towels.

STEP 3.In a pan, boil sugar and water until it forms a one-string consistency syrup. Add cardamom powder for an aromatic touch. Dip the fried Shor Bhaja pieces into the warm syrup for a few seconds, then remove. Garnish with chopped nuts and let them cool before serving.

Tips for Perfect Shor Bhaja

Use full-fat milk; toned or skim milk won’t form enough cream layers.

STEP 4.Dry the shor completely before frying; otherwise, it may break apart.

How do I store Shor Bhaja to keep it fresh?

Store in an airtight container at room temperature for 1-2 days. Refrigerate for up to a week, but warm it slightly before serving for the best taste.

Can I make Shor Bhaja without deep frying?

Traditionally, deep frying is essential for texture. However, you can bake at 180°C (350°F) for 15 minutes until golden brown for a lighter version.

How can I make this recipe vegan?

Substitute full-fat milk with thick coconut or almond milk. Reduce it over low heat to form a creamy layer, then follow the same process.

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