Shor Bhaja

To prepare the shor (milk cream), boil the Full-fat milk in a wide, heavy-bottomed pan over medium heat. Once it comes to a boil, reduce heat to low and let it simmer for 5-7 minutes, stirring occasionally to prevent scorching.

Turn off the heat and let the milk cool completely at room temperature. A thick layer of shor will form on top. Carefully lift this layer with a spoon and transfer it to a flat plate or container.

Repeat the process of boiling, cooling, and collecting shor daily for 3-4 days using fresh Full-fat milk, layering the collected shor on top of each other. Store the collected shor in the refrigerator.