Sarbhaja
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A Sarbhaja ( '''') is a milk based sweet originating from West Bengal, which is one of the famous Bengali sweets. The sweet's name comes from sar, the surface creamy layer of milk which is its main ingredient, and the word Bhaja refers to the frying of the sar. The Sarbhaja uses cow's milk and ghee is used for frying. It is fried until golden brown in color. This sweet made from milk is famous throughout Bengal.
In the Vinony graph
Within Vinony's link graph, Sarbhaja is referenced by 261 other articles, and connects out to cuisine of Odisha, Adhirasam and chutney.
It sits within the topics Bengali cuisine, Indian confectionery and Sweets of West Bengal.
Its subject is documented across 3 Wikipedia language editions.
Wikidata facts
- Instance of
- confection
- Part of
- Bengali cuisine
- Has part
- vegetable oil
- Image
- Shorbhaja.jpg
Show 3 more facts
- Commons category
- Sarbhaja
- cuisine
- Bengali cuisine
- course
- dessert
Sources (2)
via Wikidata · CC0
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Encyclopedic overview
3 sectionsContents
- Ingredients and preparation
- References
- Bibliography
A Sarbhaja ( '''') is a milk based sweet originating from West Bengal, which is one of the famous Bengali sweets. The sweet's name comes from sar, the surface creamy layer of milk which is its main ingredient, and the word Bhaja refers to the frying of the sar. The Sarbhaja uses cow's milk and ghee is used for frying. It is fried until golden brown in color. This sweet made from milk is famous throughout Bengal.
Although the sweet gained popularity in the first decade of the 20th century, its earliest mention is in the 15th century Chaitanya Charitamrita. In 1902, Adharchandra Das opened a sweet shop in Krishnanagar, and the shop became famous for its Sarpuria and Sarbhaja. As per the Hindu custom, it is customary to take sweets for the members of the household on Vijaya or other festive occasions; the Krishnanagarik or Krishnanagarians have a tradition of taking Sarbhaja as a sweet.
Excerpted from Wikipedia’s “Sarbhaja” article, available under the CC BY-SA 4.0 licence.