Fresh milk is thoroughly boiled in a semi-flat iron koṛāi (pan) using dry cow dung cake flame.

The low heat of red burn dry dung cake make the milk to condense and a thick foamy layer of milk fat accumulates on the surface; it is called sar.

[5] Sarbhaja preparation requires another dairy product called kheer, which is made by boiling milk.

To make kheer, fresh cow's milk is boiled for half an hour and stirred continuously with a ladle to obtain concentrated form of mnilk called kheer in pest form.

Kacha Sarbhaja is cut into square shape pieces with the help of a knife.