Chena Murki Recipe

Steps

1. 1

   Cut the paneer into small, even-sized cubes. If needed, rinse and pat dry thoroughly. Let the cubes air-dry briefly before using.

2. 2

   In a thick-bottomed wide pan or kadai, combine the sugar and water.

3. 3

   Heat gently until the sugar dissolves completely, then cook the syrup until it reaches one-string consistency.

4. 4

   Add the paneer cubes and gently mix so they are evenly coated with the syrup.

5. 5

   Cook on low to medium-low heat for about 5 to 6 minutes or until the syrup bubbles actively and a light whitish foam appears on the surface.

6. 6

   Turn off the heat and transfer the pan to the kitchen counter. Add the cardamom powder and rose water, if using.

7. 7

   Using a flat wooden spatula, stir continuously until the sugar crystallizes and evenly coats the paneer cubes. Gently separate any cubes that stick together.

8. 8

   Depending on the sugar and humidity, the final stirring stage can take 10 to 20 minutes. Stir continuously until the sugar crystallizes.

9. 9

   Spread the Chena Murki on a plate or tray and let it cool completely.

10. 10

    Remove any excess sugar from the cooled paneer cubes and store it separately to use in tea, coffee or milk.

11. 11

    Serve Chena Murki immediately or store in an airtight container in the refrigerator.

12. 12

    While serving, garnish with dried rose petals, edible silver leaf (vark), or sliced nuts like almonds or pistachios, if you like.