Sarpuria is a sweet of Krishnanagar in Nadia district, West Bengal, closely tied to sarbhaja and credited to the confectioner Surukumar Das. Serve it with masala chai.
Sarpuria (Bengali Layered Milk Cream Sweet)
Dessert
Custards puddings creams
Medium
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Soft, white sheets of milk cream layered with sweet fresh cheese and soaked in thickened milk, finished with sliced almonds. Unlike its fried cousin, it stays soft and tastes of fresh milk. This is our home adaptation. Makes 12 pieces in about 6 hr 20 min.
Prep
50 min
Cook
90 min
Cooling
4 hr
Total
6 hr 20 min
Yield
12 pieces
Diet
Gluten free
Ingredients
Adjust yield
pieces
Scales from a half to a double batch; give a bigger batch a little more time.
- 8 ½ cups (2000 ml)whole milk (not ultra-pasteurized)
- 5 ½ oz (150 g)fresh chhena (curdled milk cheese), well drained
- ¼ cup (50 g)granulated sugar, for the filling
- 2 ½ cups (600 ml)whole milk
- ¼ cup (50 g)granulated sugar, for the thickened milk
- 1 pinchground green cardamom
- 3 ½ tbsp (20 g)sliced almonds, lightly toasted
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Instructions
- Simmer the 2000 ml milk gently in a wide shallow pan on low heat, lifting off each skin as it forms onto a tray, until you have about 12 sheets, 50 to 60 minutes.
- Knead the chhena with the 50 g sugar until smooth and creamy.
- Stack 3 sheets of skin, spreading a thin layer of chhena between each; build 4 stacks.
- Press lightly under a plate and chill for 1 hour, then cut into squares.
- Simmer the 600 ml milk with 50 g sugar and the cardamom over medium-low, stirring often, for 25 to 30 minutes until reduced by about half and creamy.
- Cool the thickened milk completely, then lay the squares in a shallow dish and cover them with it.
- Chill at least 3 hours, then top with the almonds and serve cold.
Tips
- Keep the heat very low when collecting the skins so they do not tear.
- Drain the chhena well; wet filling makes the stacks slip.
- Sources describe this sweet loosely, so adjust the sweetness of the thickened milk to your taste.
- Keep refrigerated and discard if left out more than 2 hours.
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Recipe FAQ
How long does it take to make sarpuria (bengali layered milk cream sweet)?
Plan on 50 minutes of prep and 1 hour 30 minutes of cooking, plus 4 hours to chill. The recipe makes 12 pieces.
How should I store sarpuria (bengali layered milk cream sweet)?
Refrigerate covered for up to 2 days.
Can I make sarpuria (bengali layered milk cream sweet) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
211
Calories / serving
10.8g
Fat
19.9g
Carbs
9.7g
Protein
20.0g
Sugar
Whole recipe (12 servings): ~2532 cal · 130g fat · 239g carbs · 116g protein · 240g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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