Chena Murki Recipe
Chhena Murki is a traditional Bengali sweet made with cubes of fresh chhena or paneer coated in a delicate layer of crystallized sugar. It is prepared by briefly cooking the paneer in one-string sugar syrup and then stirring continuously until the sugar dries and coats each cube. Unlike Chhena Gaja or Paneer Khurma, this version is not fried and the sugar is not caramelized. Enjoy this easy homemade mithai for festivals, celebrations or as a simple after-meal sweet.
Ingredients
- 200 grams fresh chhena paneer, cut into 1½ to 2 cm cubes
- ¾ cup 150 grams sugar
- 5 tablespoons 75 ml water
- ¼ teaspoon green cardamom powder
- ½ teaspoon rose water – optional
Instructions
- Cut the paneer into small, even-sized cubes. If needed, rinse and pat dry thoroughly. Let the cubes air-dry briefly before using.
- In a thick-bottomed wide pan or kadai, combine the sugar and water. Heat gently until the sugar dissolves completely, then cook the syrup until it reaches one-string consistency.
- Add the paneer cubes and gently mix so they are evenly coated with the syrup.
- Cook on low to medium-low heat until the syrup bubbles actively and a light whitish foam appears on the surface.
- Turn off the heat and transfer the pan to the kitchen counter. Add the cardamom powder and rose water, if using.
- Using a flat wooden spatula, stir continuously until the sugar crystallizes and evenly coats the paneer cubes. Gently separate any cubes that stick together.
- Spread the Chhena Murki on a plate or tray and let it cool completely.
- Remove any loose sugar from the cooled paneer cubes and store it separately for later use, if desired.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
Use fresh, soft paneer for the best texture.
Pat the paneer dry before adding it to the sugar syrup.
Cook the sugar syrup to one-string consistency for proper crystallization.
A flat wooden spatula helps prevent the paneer cubes from breaking while stirring.
Stir continuously after removing the pan from the heat until the sugar coating dries.
Refined white sugar gives a brighter white coating, while organic cane sugar gives a finer coating with a light cream color.
During humid weather, the sugar may take a little longer to crystallize.
Remove and save any extra sugar after cooling to use in tea, coffee or milk.
Pat the paneer dry before adding it to the sugar syrup.
Cook the sugar syrup to one-string consistency for proper crystallization.
A flat wooden spatula helps prevent the paneer cubes from breaking while stirring.
Stir continuously after removing the pan from the heat until the sugar coating dries.
Refined white sugar gives a brighter white coating, while organic cane sugar gives a finer coating with a light cream color.
During humid weather, the sugar may take a little longer to crystallize.
Remove and save any extra sugar after cooling to use in tea, coffee or milk.
