Chena Murki

Chena Murki Recipe

Chena murki is a popular milk-based Bengali sweet made with Paneer (Indian cottage cheese), sugar, and cardamom.  Chena murki is prepared by cooking the paneer cubes in sugar syrup until they turn dry. It is a very simple recipe that can be made with very few ingredients.

Chena murki is a very popular Bengali sweet made from paneer cheese coated with sugar. It has a very unique flavor and it melts in the mouth. You only need 4 ingredients and 15 minutes to make it, so give it a try!

Chena murki A very well-known and delicious Bengali delicacy called Chena Murki is created with cottage cheese, tiny bits of paneer, and a thick, sweet syrup layer on top. It’s delicious to eat chena murki.

Also, I’m using Homemade Paneer to make this recipe more flavorful.

Ingredients for Chena Murki

  • 250 gram Paneer
  • 250-gram sugar
  • 5 teaspoons Rosewater
  • 4 pice Green Cardamom (Green elaichi)

Instructions for Chena Murki

  1. Take 250 grams of paneer.

  2. Cut the Paneer into small cubes. Put aside.

  3. Add sugar and water to a non-stick pan. Stirring constantly, bring to a simmer.

  4. When the syrup is simmering and the sugar has entirely dissolved, Add the paneer chunks and stir slowly and consistently. add cardamom powder too.
  5. Boil the paneer pieces in sugar syrup.

  6. Melt syrup over medium heat until it has the consistency of one string. When unsure whether the sugar syrup is ready, carefully pour a few drops into a bowl and allow them to cool. Between your thumb and first finger, test the syrup. It is finished when a single, lengthy string forms.
  7. Turn off the heat and pour in 5 teaspoons of rosewater. To blend, stir.
  8. Stir continuously until the syrup has thoroughly coated the paneer. The sugar syrup’s consistency will start to thicken and turn white as it begins to cool. The sugar starts to dry and coats the paneer after 5 to 7 minutes of constant mixing.
  9. In order to remove the extra sugar, add paneer to a colander with large holes.
  10. The chena murki should be kept in the refrigerator in an airtight container.


  • In this dish, homemade paneer is also an option.Use paneer that is new and soft. You can purchase it from a dairy or purchase prepackaged paneer from the supermarket.
  • When the sugar syrup comes to a boil, add one to two tablespoons of milk. If the sugar contains impurities, the pollutants will float to the top of the syrup, where you may scoop them out with a spoon.
  • To ensure that the sugar syrup coats the paneer well, it is crucial to whisk the mixture constantly.
  • produce sugar syrup When there is only one thread, inspect it and add paneer bits. The paneer pieces may break while cooking if you cook them in a thin sugar syrup.
  • Kewra water, which tastes similar to rose water, can also be used in place of the latter. While the sugar syrup is heating up, you can substitute a few strands of kesar (saffron) for the rose water as an alternative flavouring. Sugar syrup will have absorbed all of the kesar’s flavour and will be a light orange colour.


Calories 605kcal
Fat 32g
Sodium 420mg
Protein 7g
Calcium 240mg

Chena Murki


Also read: Vegetable Chow mein Recipe (Easy Step by step)

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