Chena Murki: Bite-Sized Bliss from Bengal (Recipe & Video!)

Craving a sweet sensation that’s light, melt-in-your-mouth delicious, and surprisingly simple to make? Look no further than Chena Murki, a quintessential Bengali sweet that satisfies every sweet tooth. These sugar-coated paneer cubes, also known as Bengali Mithai, offer a delightful burst of flavor and texture in every bite, making them perfect for any occasion.

Preparing Time: 15 minutes

Cooking Time: 30 minutes

Serves: 4-6

Unveiling the Charm of Chena Murki

Chena Murki, meaning “crinkled cheese” in Bengali, is a popular sweet treat enjoyed during festivals and celebrations. Its simplicity – just paneer, sugar, and a touch of cardamom – belies the complex flavor dance it creates. The soft, slightly chewy paneer cubes are enveloped in a delicate sugar coating, offering a perfect balance of sweetness and texture. Every bite is a delightful journey, leaving you wanting more.

How to make Bengali Sweet Chena Murki

Ingredients:

  • 200 grams paneer (cottage cheese)
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon rosewater (optional)
  • Oil for frying

Equipment:

  • Bowl
  • Knife
  • Pan
  • Spatula
  • Colander

H3: Let the Culinary Play Begin!

  1. Stage 1: Shaping the Stars: Cut the paneer into small cubes (about 1/2 inch). Drain any excess moisture.
  2. Stage 2: The Sugar Symphony: In a pan, combine sugar and water. Bring to a boil and cook until the sugar dissolves completely, forming a light syrup.
  3. Stage 3: Introducing the Spice: Reduce the heat and add cardamom powder. Stir well to blend.
  4. Stage 4: Embracing the Golden Glow: Carefully drop the paneer cubes into the simmering syrup. Gently stir to coat them evenly.
  5. Stage 5: Achieving the Perfect Harmony: Cook for 3-4 minutes, or until the paneer cubes are slightly puffy and the syrup reaches a one-thread consistency.
  6. Stage 6: A Touch of Floral Grace: Add rosewater (optional) for a subtle floral aroma.
  7. Stage 7: Curtain Call! Using a slotted spoon, transfer the Chena Murki onto a colander to drain excess syrup. Spread them on a plate to cool completely.

Also watch Chena Murki Video

Video Credit –Veggie Recipe House

Beyond the Recipe: Tips and Tricks for Masterful Chena Murki

  • Paneer Perfection: Use fresh, high-quality paneer for the best texture and flavor. Drain it well to avoid watery syrup.
  • Sugar Symphony: The sugar syrup consistency is crucial. It should be slightly thick and form a single thread when pulled between your fingers.
  • Spicing it Up: Feel free to add a pinch of saffron or other ground spices like nutmeg or cinnamon for a touch of variety.
  • Storage Symphony: Store Chena Murki in an airtight container at room temperature for up to 2 days.

Which state is famous for Chena Murki?

Chena Murki is most celebrated and associated with the state of West Bengal, in eastern India. It’s considered a quintessential Bengali sweet, often enjoyed during festivals and celebrations like Durga Puja and Diwali.

Although other regions in India may prepare similar sweets with paneer and sugar, like the “Puran Poli” in Maharashtra, Chena Murki carries a distinct cultural significance and unique preparation style specific to West Bengal.

Frequently Asked Chena Murki Questions (FAQs)

Q: Can I fry the paneer instead of cooking it in syrup?

A: Yes, you can! Heat oil in a pan and fry the paneer cubes until golden brown. Then, coat them in the prepared sugar syrup, following the same method as above.

Q: Can I make Chena Murki without cardamom?

A: While cardamom adds a subtle warmth, Chena Murki can be enjoyed without it.

Q: Is Chena Murki a healthy snack?

A: While relatively high in sugar, Chena Murki can be enjoyed in moderation as part of a balanced diet. Using reduced-fat paneer and opting for a thinner sugar coating can be healthier alternatives.

Enjoy the Sweet Joy of Chena Murki!

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