Can you make a complicated dessert with just milk and sugar? Yes you can. And it is really interesting. When I fist read about Sharbhaja, I was in two minds, whether to do it or not. But as the recipe was really technical, I wanted to go for it. I made it the last post as it was the most daunting recipes I did for the whole BM. It took nearly four hours for the tiny square of mawa I made for this. I made this and malai paan with the same portion of milk. But if you are doing a whole batch, then take a day off and make it, because it needs the utmost patience.
This is a sweet from Bengal and is very rare to find. Very few shops make this as it takes a lot of time to create the layers. I saw one video where mawa was just sliced into squares and deep fried. But the post I followed made a delicate work of collecting cream layers. My end result was no where near the original, but my daughter put one in her mouth, closed her eyes and said Awesome! and I was so happy with her reaction. I did a small batch for this BM, but I do have an idea of making this for this year’s Diwali after looking at my daughter’s face!
Milk – 1 lt
Sugar – 250 gm
Water – 150 ml
Ghee – To Fry
In a pan heat water and sugar. Boil until it comes to single thread consistency. Remove from flame and set it aside.
In another pan bring milk to boil.
Keep on low flame and when the cream becomes a firm layer on top, push it to the edge of the pan.
Keep on doing this until the cream layer collected at the sides is dry.
Remove it and place it on a plate.
Keep on repeating this and placing the collected cream on top of the previous layer until the whole batch of milk is over.
Shape the cream into a square block.
Slice it into small squares.
Fry them until golden in ghee. Keep flame medium else the pieces will burn.
Remove them from ghee and add them to the syrup.
Let them soak for 10 minutes.
Remove from the syrup, garnish with pistachios and serve.