Chena Murki step by step instructions:
Ingredients:
Milk: 1 litre
Vinegar: 2 tbsp
Sugar: ½ cup
Milk: 1 tbsp
Water: little less than half cup
Vanilla essence: ½ tsp (optional)
Kewra essence: ½ tsp
Rose water: 1 tsp (optional)
Method:
1. Boil milk. Take it off the flame and put vinegar into it. The milk will curdle.
2. Separate the fresh paneer from whey by using a muslin cloth over a sieve.
3. Wash the paneer with cold water so that the sour taste of vinegar goes off. Squeeze it well.
4. Now flatten it inside the cloth itself and place some heavy weight over it. Let it be like this for half an hour. After that refrigerate it for an hour or more.
5. Paneer will be set. Take it out from the cloth and cut into small pieces.
6. In a non-stick pan add sugar and water. Stir it continuously. After the first boil comes, add milk to remove the scrum. You will find brown color froth being collected at the edges of the pan. Remove that. This procedure makes the sugar syrup clear.
7. Once the syrup reaches one thread consistency add paneer cubes.
8. While keeping the flame on low only, mix the cubes and syrup continuously. We don’t want our paneer cubes to stick to the bottom and change their color to brown.
9. After 10-12 minutes you will notice that the syrup is completely frothy and have become very less. All our paneer cubes will be well coated with sugar. At this stage add the essence and rose water. Switch off the flame.
10. Take the paneer cubes out on a new plate. Let them cool.
11. Store in an air-tight container in a refrigerator.
12. Yummylicious chena murki is ready.
Tips:
1. One litre of full cream milk makes approximately 150-200 gms of paneer.
2. Do not wait for the stage when the syrup has completely disappeared. The coated sugar might come out of the paneer cubes.
3. You can use lemon juice or curd instead of vinegar for making paneer.
4. Adding vanilla essence changes the color of the paneer cubes to light brown. You can skip adding this essence.
See you soon with a new recipe till then Happy Cooking!!!
Before marriage I had never thought that I would be so involved in cooking and will ever make chena murki; as this sweet seemed tough to me because my mom had never made it, and hence, I never learnt it.
Among many, Chena Murki has always been very dear to me. On every Diwali, I always got a chance to relish chena murki at my friends’ home and at my home. I used to tell my mother to bring this sweet from the market. And I say Diwali specifically because on other days of the year sweets like kaju katli, mysore pak, besan chakki etc were prepared at home itself. Ours is a family where market brought sweets is a rare affair. Hence this diwali I will treat myself with this tasty sweet.
Chena murki is very simple to make; Paneer (cottage cheese) cubes coated with sugar. I have made paneer at home itself. You can use either homemade or store bought paneer. Do try this recipe and share your feedback.
Let us start cooking!!!
Among many, Chena Murki has always been very dear to me. On every Diwali, I always got a chance to relish chena murki at my friends’ home and at my home. I used to tell my mother to bring this sweet from the market. And I say Diwali specifically because on other days of the year sweets like kaju katli, mysore pak, besan chakki etc were prepared at home itself. Ours is a family where market brought sweets is a rare affair. Hence this diwali I will treat myself with this tasty sweet.
Chena murki is very simple to make; Paneer (cottage cheese) cubes coated with sugar. I have made paneer at home itself. You can use either homemade or store bought paneer. Do try this recipe and share your feedback.
Let us start cooking!!!
Ingredients:
Milk: 1 litre
Vinegar: 2 tbsp
Sugar: ½ cup
Milk: 1 tbsp
Water: little less than half cup
Vanilla essence: ½ tsp (optional)
Kewra essence: ½ tsp
Rose water: 1 tsp (optional)
Method:
1. Boil milk. Take it off the flame and put vinegar into it. The milk will curdle.
2. Separate the fresh paneer from whey by using a muslin cloth over a sieve.
3. Wash the paneer with cold water so that the sour taste of vinegar goes off. Squeeze it well.
4. Now flatten it inside the cloth itself and place some heavy weight over it. Let it be like this for half an hour. After that refrigerate it for an hour or more.
5. Paneer will be set. Take it out from the cloth and cut into small pieces.
6. In a non-stick pan add sugar and water. Stir it continuously. After the first boil comes, add milk to remove the scrum. You will find brown color froth being collected at the edges of the pan. Remove that. This procedure makes the sugar syrup clear.
7. Once the syrup reaches one thread consistency add paneer cubes.
8. While keeping the flame on low only, mix the cubes and syrup continuously. We don’t want our paneer cubes to stick to the bottom and change their color to brown.
9. After 10-12 minutes you will notice that the syrup is completely frothy and have become very less. All our paneer cubes will be well coated with sugar. At this stage add the essence and rose water. Switch off the flame.
11. Store in an air-tight container in a refrigerator.
12. Yummylicious chena murki is ready.
Tips:
1. One litre of full cream milk makes approximately 150-200 gms of paneer.
2. Do not wait for the stage when the syrup has completely disappeared. The coated sugar might come out of the paneer cubes.
3. You can use lemon juice or curd instead of vinegar for making paneer.
4. Adding vanilla essence changes the color of the paneer cubes to light brown. You can skip adding this essence.
See you soon with a new recipe till then Happy Cooking!!!
Very good sweet
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