How to make Chhenna Murki -
Paneer cubes with a thick sugary crust – sweet perfection!
This recipe is from the book Mithai.
Main Ingredients : Paneer (पनीर), Sugar (चीनी)
Cuisine : Bengali
Course : Mithais
For more recipes related to Chhenna Murki checkout Paneer Pethe Ke Laddoo, Jain Paneeri Malpua. You can also find more Mithais recipes like Churma Laddoo Nariyal aur Gulab ki Burfi Mawa Gujiya-SK Khazana Gond ki Raab
Chhenna Murki Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chhenna Murki Recipe
Paneer 1/2 inch 250 grams
Sugar 1 cup
Milk 1 tablespoon
Kewra essence 2-3 drops
Icing sugar as required
Method
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.
Nutrition Info
Calories : 1630 Kcal
Carbohydrates : 241.1 gm
Protein : 47.2 gm
Fat : 52.8 gm
Other : Calcium- 738mg
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