Shor Bhaja is a traditional Bengali sweet dish. It was first made in Krishna Nagar West Bengal. It is made only from cream of the milk. The process is bit tedious and it needs gentle handling, but the outcome is worth the try.
For the Sugar syrup
2 cups Sugar
1 cup Water
1/2 tsp Lime juice
Pinch of Cardamom powder
Few drops of Rose essence
For the Shor Bhaji
2 liters Full Cream Milk
1 tbsp Sugar
2 tbsp All purpose flour
Few Almond and Pistachio chopped for garnishing
Ghee for shallow frying
For the Sugar syrup Add water and sugar in a pot.
Let it boil. Add cardomom powder and rose essence.
Let it simmer till 1 string.
Add lime juice and keep it aside.
For the Shor Bhaji Boil the milk, then simmer the milk on low flame, the cream will start to form on top of the milk.
Wait till the cream settles in properly.
Take the cream out from the milk very gently and keep collecting it on a plate layer by layer.
Sprinkle sugar on top of the cream when we reach to half point.
Repeat the process of collecting the cream over the sugar till the last point.
Press the cream and remove all the milk from the cream if any.
Cut the cream pieces into square pieces.
Sprinkle little flour on the cream.
Leave it for some time.
Heat the ghee in a fry pan.
Take some flour on a plate.
Take a square at a time.
Gently apply flour all around and reshape it.
Add the square cream pieces 2 at a time in the ghee.
Fry it on medium-high flame on both the side until golden brown in colour.
Put the sugar syrup back on fire on a low flame.
Add the fried cream pieces into the hot sugar syrup.
Let it simmer for 1 minutes.
Switch off the flame. Let the Shor bhaja be in the sugar syrup for 10 minutes until it soaks some sugar syrup.
Remove it and keep it on a serving plate.
Decorate with chopped almond and pistachio. Serve it and Enjoy.....