is left to cook for many hours. India In West Bengal the upper part of milk is called Sor(দুধের সর), a Bengali word. Sarpuria and Sarbhaja are the two sweets of Krishnanagar, West Bengal. It is also referred to as "kene" (ಕೆನೆ) in Kannada, Karnataka, "Aadai"(ஆடை) in Tamil, Tamil Nadu. There are various other regional references to milk skin too, like “saay” (साय) in Marathi, "malai"(मलाई) in Hindi, "paada"(പാൽപ്പാട) in Malayalam, "thari" in Ahirani, "meegada" in Telugu, "Baave" (pron: Baa-way) in Tulu (Coastal Karnataka), "chhali" in Bihar, Eastern UP & Jharkhand.In West Bengal, it is known as "Sor" and often spread on slices of bread as a substitute for butter. However, "malai" actually means cream. The milk skin is sometimes confused with the layer of cream which rises to the top of whole, untoned, unhomogenised milk as it cools. Iran In Iran it is called sarshir () literally meaning "top of the milk". It is used as a breakfast dish, usually mixed with honey or jam and spread on flat bread. Japan In Japan, a dairy product called "so" was made from layers of milk skin during the 7th-10th centuries. So was further processed to make "daigo". The dairy usage in Japan dwindled during the Heian era, and the technique was later adopted to produce yuba from soy milk. Kenya In Kenya, milk skin in called Maamalteet among the Kalenjin and is either used while cooking to thicken the sauces and stews or as a first step in making a wispy form of clarified butter and a fried milk protein (typically added to vegetable stir-fries). Nepal In Nepal this skin is referred to as tar or chhali and many people enjoy consuming the skin along with the milk. Some people prefer to use in making curd for it produces higher amount of "nauni" (butter) while stirred with the help of "madani". Pakistan In Pakistan, milk skin is called "ملائی" ("malai.") However, "malai" actually means cream. The milk skin is sometimes confused with the layer of cream which rises to the top of whole, untoned, unhomogenised milk as it cools. Russia The milk skin is referred to as "penka" ("little foam") in Russian, and is infamous as the least favorite thing among children, but is used as an ingredient in some haute cuisine dishes like Guriev porridge. The skin that forms on baked milk is higher regarded and is preferred for