Homemade Chena Murki Recipe or Chana r Murki is a popular Indian sweet recipe made from paneer (Indian cottage cheese), sugar, and water. It is a traditional Bengali dessert that is known for its flavor and distinctive texture.
Chena murki sweet is commonly prepared during festivals like Diwali, Dusshera, special occasions, and celebrations in Bengal, Odisha and other parts of India. It can either be served with other sweets or as a stand-alone dessert.
Bring festive joy to your table with this homemade chena murki recipe, a classic Bengali sweet loved by all.
Find more Indian Sweet Recipes here: Kora Paker Sondesh, Nolen Gurer Sondesh, Malpua
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Why Should You Make This
This Chena Murki or Chenna Murki Recipe is
- Easy to prepare
- Made with just 4 ingredients
- Quick
- Tasty
Ingredients
Paneer: The primary ingredient of the chena murki is fresh paneer. The quality of chena murki depends on the quality of paneer. Hence, always use fresh paneer for the dish. You can also use homemade paneer for the same.
Sugar: I have used granulated sugar in this recipe.
Others: Green cardamom, rose essence (optional), water, etc.
How to Make Chena Murki Recipe at Home
This homemade chena murki recipe brings the authentic taste of Bengali sweets right into your kitchen.
To make this delectable chena murki recipe, simply follow the step-by-step directions.
Cut the paneer block into cube-sized pieces. Set aside.
In a saucepan, add water and sugar. Bring it to a boil until the sugar dissolves. Reduce the heat to low and constantly mix the sugar syrup until it reaches a one-string consistency.
Add the paneer cubes in the sugar syrup and cook stirring constantly. After a while, the sugar syrup begins to reduce and thicken.
Turn off the heat when the sugar syrup becomes opaque white. Remove the pan from the heat and continue to stir the paneer until it has cooled. This ensures that the paneer is evenly coated with sugar syrup.
When the syrup cools, it will solidify and form a coat around the paneer pieces. Chena murki is now ready. Remove them from the pan, leaving the leftover sugar behind. You can either discard the excess sugar or reuse it in tea, coffee, or another dish.
You can also sprinkle icing sugar on top of chena murki, however, this step is optional.
Storage
I would recommend eating freshly cooked chena murki rather than storing it. If you want to keep it, store it in an airtight container for up to 24 hours. If stored for a longer period of time, the sugar coating may melt.
Top tips
- Always cut paneer into small and equal pieces to ensure perfect cooking. Avoid dicing paneer into big chunks.
- Sugar syrup should reach to one-string consistency and after that you should add paneer pieces otherwise paneer will be overcooked and might turn chewy.
- Continue to stir the paneer as it cooks in the sugar syrup to ensure that each paneer cube is uniformly coated.
FAQ
Sugar syrup is also known as chasni in Hindi. A variety of Indian sweets are coated with sugar syrup. Boil sugar and water together to make sugar syrup. Take a few drops of the syrup in a small bowl and cool it down to check the consistency. Then, using your thumb and fingers, press the syrup between them to determine its consistency. If a single little thread forms, your one-string chasni or sugar syrup is ready.
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Chena Murki
Materials
- 200 gms Paneer cut into cubes
- ¾ cup Granulated Sugar
- ¾ cup Water
- 1 or 2 nos Cardamom Pods
Instructions
- Cut the paneer block into cube size pieces. Keep aside.
- Now combine water and sugar in a pan. Boil it until the sugar dissolves.
- Lower the heat and continuously stir the sugar syrup until it reaches to one-string consistency.
- Add the paneer cubes in the sugar syrup and cook stirring constantly.
- After some time, the sugar syrup starts reducing and becomes thick.
- When the sugar syrup becomes opaque white, turn off the gas.
- Remove the pan from the heat and keep stirring the paneer until it cools.
- This step ensures that the paneer pieces are evenly coated with sugar syrup.
- Once the syrup cools down, it will solidify and form a coat surrounding the paneer pieces.
- Now dry chena murki is ready. Take them out of the pan leaving the excess sugar,
- Either you can throw the excess sugar or reuse in tea-coffee or any other item.
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