কৃষ্ণনগরের বিখ্যাত সরভাজা মিষ্টি | First time on YouTube, Original Krishnanagar Sarbhaja Recipe

#firsttimeonyoutube
#authenticrecipe #bengalirecipe #banglarecipe #jagadhatripuja #krishnanagarjagadhatripuja #jagadhatripujachandannagar
Modern day West Bengal is known for its Various types of Sweets specifically Norom pak or moistened “Sandesh” made from Khoya Chhena mix and sweets which are dipped into Sugar syrup of Various Viscosity like Rosogolla, Ledikini etc. But, these are mainly popular in Kolkata and Surroundings but if you visit the districts of West Bengal you will find some hugely popular, world famous sweets which are extremely different from each other like ‘Mihidana & Sitabhog’ of Bardhaman, ‘Langcha’ of Shaktigarh, ‘Kanakchur popped rice (khoi) Moa of Joynagar’, south 24 Pargana, ‘Mecha Sandesh’ of Bankura, ‘Jolbhora’ of ‘Surya kr. Modak’ Chandannagar, Hooghly, ‘Morobba’ of Birbhum, ‘Chanabora’ of Murshidabad, ‘Khir Doi’ of Nabadwip, Nadia and none other than ‘Sarpuria-Sarvaja’ of Krishnanagar, Nadia and many more.
“Sarpuria and Sarvaja” duo. These are not just another two sweets from Bengal. These are the identities of the place, Krishnanagar, after Clay idols of Ghurni, and one of those star representatives of the Bengali dessert community. Not only the Bengalis have craved this sweet duo of Krishnanagar. These sweets are equally acclaimed by the connoisseurs of world cuisine.
Sarpuria and its twin product Sarvaja were first commercially available in 1902 from the 1st sweet shop, "Adhar Chandra Das" of Krishnanagar, Nadia district.
One of the Residents of Krishnanagar and a Confectioner there, Sri Surukumar Das, father of Sri Adhar Chandra Das, was the Inventor of this delicate Sweets duo. These are not only sweets. These are the emotions and the heritage of Bengal. Sarvaja & Sarpuria are associated with the Spiritual leader, guide, and pioneer of Shri Krishna Consciousness, Shri Chaitanya Mahaprabhu, and the Royal family of Zamindar Raja Krishna Chandra Roy of Krishnanagar, and also connected with the history of Bengal from time to time in various eras.
To celebrate the upcoming three consecutive Festivals, precisely in Bengal (Ranna Puja, Vishwakarma Puja & Ganesh Chaturthi) & in Maharashtra (Ganesh Chaturthi) starting from today onwards, I have tried to replicate the closest possible Authentic recipe of “Krishnanagar Sarvaja”.
In the other places outside of Krishnanagar, the Sarvaja is much more different from the original Krishnanagar one. Unlike the other places, Krishnanagar Sarvaja is not deep fried and not dipped into Sugar Syrup. Krishnanagar Sarvaja is shallow fried and brushed by Milk Syrup on both surfaces. It contains two layers of khoya-chhena stuffing sandwiched in three Layers of Sar (Milk Skin/ Clotted Milk) with a distinct aroma of mild spices like Green Cardamom, Peppers, Nutmeg and dry rose petals.
I have tried my best. Enjoy the closest possible recipe of authentic ‘Krishnanagar Sarvaja' for the very first time on UA-cam.
Please share your love to this recipe. And please subscribe to this channel: souviKitchen for more beautiful recipes. And also let me know which authentic/lost Indian recipes you want to see in this Channel in future. I will try my best to make some great recipe videos as per your demand.
And I will also upload a thorough article on Sarpuria and Sarvaja of Krishnanagar in my website (souvikitchen.wordpress.com) very soon with detailed written recipe of Sarvaja (as per this recipe video of Krishnanagar Sarvaja). So please stay tuned to our website and UA-cam channel for more information.
Check out the other Dessert Recipes of this channel:
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[@user-nj2mq4ru7v]

Really mene geche

[@jayantamajumdar3299]

Superb 👌👌👌👌

[@souviKitchen]

Thanks a lot. Please subscribe to our UA-cam channel 🙏

[@theflavourcrackers5673]

Prosess is very difficult,but awesome.

[@souviKitchen]

Thanks a lot

[@Random-tf4ow]

Superb recipe. But why did you use banana leaf?

[@souviKitchen]

Actually the Recipe needs ‘Sal’ leaf. But due to non availability of Sal leaves, I have used Banana leaf instead.

[@asitalahiri6828]

Very difficult