Chhenna Murki Recipe - Paneer cubes with a thick sugary crust – sweet perfection!

This recipe is from the book Mithai.

Main Ingredients : Paneer (cottage cheese)(पनीर), Sugar(चीनी)

Cuisine : Delhi

Course : Mithais

Chhenna Murki

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Chhenna Murki checkout Paneer Pethe Ke Laddoo , Paneer Balushahi with Date Chutney . You can also find more Mithais recipes like Coconut and Lychee Kulfi, Gujiya, Paneer Balushahi with Date Chutney, Kharpoli. Or try out these recipes from Delhi Cuisine like Bread Tikki With Sesame Seeds, Tamarind Chutney, Vegetable Cheese Rolls, Hariyali Tikki.

Chhenna Murki Recipe - How to make Chhenna Murki


Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy


  • Paneer (cottage cheese) 1/2 inch250 grams

  • Sugar 1 cup

  • Milk 1 tablespoon

  • Kewra essence 2-3 drops

  • Icing sugar as required


Step 1

For the syrup, cook the sugar with one cup of water, stirring continuously, till the sugar dissolves.

Step 2

Add the milk. Collect the scum, which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency.

Step 3

Add the cottage cheese and cook till the syrup coats the cubes well. 

Step 4

Remove from heat, add the screw pine essence and mix well. Keep swirling the pan till the cubes are thickly coated with the syrup and separated from each other.

Step 5

Arrange in a serving plate and sprinkle liberally with icing sugar. 

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