Chhena Murki is a popular milk-based Bengali sweet made with Paneer (Indian cottage cheese), sugar, and cardamom. Chhena 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.
Chhena 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!
Chhena 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
- Take 250 grams of paneer.
- Cut the Paneer into small cubes. Put aside.
- Add sugar and water to a non-stick pan. Stirring constantly, bring to a simmer.
- When the syrup is simmering and the sugar has entirely dissolved, Add the paneer chunks and stir slowly and consistently. add cardamom powder too.
- Boil the paneer pieces in sugar syrup.
- 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.
- Turn off the heat and pour in 5 teaspoons of rosewater. To blend, stir.
- 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.
- In order to remove the extra sugar, add paneer to a colander with large holes.
- The Chena Murki should be kept in the refrigerator in an airtight container.
Note
- In this dish, homemade paneer is also an option. Use a 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 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 flavoring. Sugar syrup will have absorbed all of the kesar’s flavor and will be a light orange color.
Serving and Enjoyment
Chhena Murki is best enjoyed when it has completely cooled and the sugar syrup has set into a crystalline form. The sweet, melt-in-the-mouth texture combined with the subtle aroma of cardamom makes it a true delight for the senses. It is often garnished with slivers of pistachios or almonds, adding a delightful crunch to every bite.
This sweet treat is not only relished in its place of origin but has also gained popularity across India and in many parts of the world. Its unique taste and cultural significance make it a must-try for anyone exploring Indian cuisine.
FAQs
Q: Is Chhena Murki easy to make?
A: Chhena Murki is relatively easy to make. The Chhena is first made by curdling milk and then squeezing out the excess water. From there, the Chhena is mixed with sugar and cardamom powder and then deep-fried until golden brown and crispy.
Q: Can I use store-bought cottage cheese for Chhena Murki?
A: No, it’s best to use homemade Chhena for Chhena Murki. While store-bought cottage cheese may be similar in texture, it usually contains preservatives and additives that can affect the taste and texture of the final product.
Q: Can I make Chhena Murki vegan or dairy-free?
A: No, Chhena Murki is a dairy-based dessert and cannot be made vegan or dairy-free.
Q: How long does Chhena Murki last?
A: Chhena Murki can last for up to a week if stored in an airtight container at room temperature.
Q. Is Chhena Murki a popular dessert in India?
A; Yes, Chhena Murki is quite popular in India, especially in the state of Odisha, where it has cultural significance and is prepared during festivals and special occasions. It is also enjoyed in other parts of India and has gained recognition for its unique taste and texture.
Q. What is the significance of Chhena Murki in Odisha?
A: Chhena Murki holds cultural significance in Odisha and is often prepared as an offering to deities during festivals, particularly during the Rath Yatra of Lord Jagannath. It is also served to guests during weddings and celebrations.
Q. Can I find Chhena Murki outside of India?
A: Yes, Chhena Murki is available in Indian sweet shops and restaurants around the world, making it accessible to those who want to savor this delightful Indian sweet.
Q. What does Chhena Murki taste like?
A: Chhena Murki has a sweet and creamy taste with a subtle hint of cardamom flavor. The sugar syrup coating adds a delightful crunch to the soft Chhena cubes.
In Conclusion
In the realm of Indian sweets, Chhena Murki stands as a testament to the artistry of Indian culinary traditions. Its history, preparation, and the sheer pleasure it brings to the palate make it a treasured dessert. So, the next time you want to savor something sweet and truly Indian, indulge in the irresistible Chhena Murki.
Chhena Murki : A Delightful Indian Sweet Treat
Chhena Murki is a popular milk-based Bengali sweet made with Paneer (Indian cottage cheese), sugar, and cardamom.
Ingredients
- 250 gram Paneer
- 250-gram sugar
- 5 teaspoons Rosewater
- 4 pice Green Cardamom (Green elaichi)
Instructions
- Take 250 grams of paneer.
- Cut the Paneer into small cubes. Put aside.
- Add sugar and water to a non-stick pan. Stirring constantly, bring to a simmer.
- When the syrup is simmering and the sugar has entirely dissolved, Add the paneer chunks and stir slowly and consistently. add cardamom powder too.
- Boil the paneer pieces in sugar syrup.
- 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.
- Turn off the heat and pour in 5 teaspoons of rosewater. To blend, stir.
- 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.
- In order to remove the extra sugar, add paneer to a colander with large holes.
- The Chena Murki should be kept in the refrigerator in an airtight container.
Nutrition
| Calories | 605kcal |
| Fat | 32g |
| Sodium | 420mg |
| Protein | 7g |
| Calcium | 240mg |
You Might Also Like:
- Oreo Mug Cake Recipe
- Methi Matar Malai recipe
- How to make Chenna
- Handi Paneer Recipe
- ‘Black Lentils Recipe
- Til laddu recipe (til ke laddu)
