Chena Murki Recipe (Chhena Murki)
Chena murki is a Bengali mithai made by cooking paneer cubes in cardamom sugar syrup until the sugar crystallizes into a crisp white coating. The paneer stays soft inside, and the sugar gives it a nice, delicate crunch outside. It's a simple combination, but the contrasting textures make it so special!
Made with just 4 ingredients, chena murki comes together quickly. It's a big favorite with my husband, and I love making it for Diwali card parties. This easy chhena murki recipe is a perfect addition to your Diwali sweets table, pretty to look at, fun to eat, and so delicious!
Looking for more Diwali mithai recipes? Try my besan ladoo with jaggery, chocolate modak, and date and nut rolls.
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Why You'll Love This Recipe
- Just 4 ingredients. Paneer, sugar, cardamom, and water are all you need to make this chenna murki.
- Quick to make. These chena murki come together in about 30 minutes!
- Wonderful texture. Soft, creamy paneer gets a crunchy, crystallized sugar coating.
- No special equipment. You only need a saucepan and a little patience while the sugar crystallizes.
- Perfect for festivals. Chena murki is a lovely addition to your Diwali mithai platter and is also wonderful for gifting!
Recipe Ingredients
Paneer: It’s the hero ingredient. I like to use fresh store-bought paneer because it retains juiciness, just as I did for my malai laddu recipe. Always pat dry fresh paneer to remove excess moisture. Also, use day-old paneer so it doesn’t crumble when you’re stirring.
Sugar: Regular granulated white sugar works the best here.
Cardamom: Add a classic warm, fragrant flavor to the sugar coating.
Optional: Icing sugar can be used to toss the finished chena murki in, but it’s not necessary.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Chena Murki
Recipe Video
Step-By-Step Instructions
Step 1: Combine water and sugar in a saucepan. Cook, stirring continuously on medium heat until the syrup reaches one-string consistency.
Step 2: Add the paneer pieces and cardamom powder. Mix well and continue cooking (on medium-low heat) while stirring frequently.
Step 3: When the syrup becomes thick and has reduced to a quarter, take the pan off the heat, but keep stirring until the paneer cools down. This helps the sugar syrup to coat the paneer evenly. As it cools down, the sugar syrup solidifies.
Step 4: Keep stirring till the sugar syrup completely cools and crystallizes further, as the sugar begins to take on a powder form.
Step 5: Chenna murki is done when the sugar begins to harden. Remove the paneer pieces from the excess crystallized sugar and let them cool.
Step 6: Toss with some icing sugar if you like and serve!
Top Tips
- Cut the paneer evenly. Small, uniform cubes cook more evenly and are easier to coat.
- The sugar syrup needs to get to one-string consistency. Don’t rush this step.
- To check for the proper sugar syrup consistency, pour a few drops on a plate. Let it cool for a couple of seconds, use your forefinger and thumb to pull apart the syrup. If it forms a long, single thread, you’ve reached the right consistency. If it doesn’t, cook for some more time. Be careful, the syrup is very hot!
- Turn the heat off when testing the sugar syrup for the correct consistency. Otherwise, it may go to the next stage while you are testing.
- Keep stirring. Once you’ve added the paneer cubes, keep stirring continuously so the paneer doesn’t stick and gets coated evenly with the sugar.
- Don’t throw away the leftover sugar. It’s perfectly good to use in your morning tea or evening coffee.
How To Store
Store the chenna murki in an airtight container in the refrigerator. This will keep well for a week.
Recipe FAQs
What is the difference between chena and paneer?
Both are fresh Indian cheeses made by curdling milk. Chena (also spelled chhena) is drained but not pressed, so it’s soft and crumbly. Paneer is pressed into a firm block; that’s why it holds its shape when cut into cubes. Chena murki is traditionally made with chena, but I like to use paneer as it’s easier and more convenient.
Why is sugar not crystallizing around my paneer?
The sugar syrup may not have reached the correct one-string consistency, or the mixture may need more stirring. As the syrup thickens, keep stirring gently on low heat so the sugar crystallizes and coats the paneer cubes evenly.
Why is my chena murki sticky instead of having a crisp coating?
The sugar may not have crystallized properly, or the paneer may have excess moisture. Make sure to pat the paneer dry before cooking and continue stirring until the sugar forms a white coating around the paneer cubes.
Can I use store-bought paneer to make chhena murki?
Yes, I use fresh store-bought paneer, ideally a day-old. I like it so it's not crumbly when it's cut and doesn’t disintegrate while cooking. I have not used packaged paneer for this recipe.
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Recipe
Chena Murki Recipe (Chhena Murki)
Ingredients
- 1/2 cup Water
- 3/4 cup Granulated sugar
- 1 1/4 cup Paneer, cut into small cubes
- 1 tsp Cardamom powder
- Icing sugar for coating Optional
Instructions
- Combine water and sugar in a saucepan.
- Cook, stirring continuously on medium heat until the syrup reaches one-string consistency.
- Now add the paneer pieces and cardamom powder. Mix well and continue cooking (on medium-low heat) while stirring frequently, as you don't want the paneer pieces to stick to the pan.
- When the syrup becomes thick and has reduced to a quarter, take the pan off the heat, but keep stirring until the paneer cools down. This helps the sugar syrup to coat the paneer evenly. As it cools down, the sugar syrup solidifies.
- Remove the paneer from the pan, leaving the excess sugar. Let cool completely before serving. Toss with some icing sugar if you like. Enjoy!
- Don't throw away the excess sugar, use it to sweeten your tea/coffee.
Video
Notes
- Cut the paneer evenly. Small, uniform cubes cook more evenly and are easier to coat.
- The sugar syrup needs to get to one-string consistency. Don’t rush this step.
- To check for the proper sugar syrup consistency, pour a few drops on a plate. Let it cool for a couple of seconds, use your forefinger and thumb to pull apart the syrup. If it forms a long, single thread, you’ve reached the right consistency. If it doesn’t, cook for some more time. Be careful, the syrup is very hot!
- Turn the heat off when testing the sugar syrup for the correct consistency. Otherwise, it may go to the next stage while you are testing.
- Keep stirring. Once you’ve added the paneer cubes, keep stirring continuously so the paneer doesn’t stick and gets coated evenly with the sugar.
- Don’t throw away the leftover sugar. It’s perfectly good to use in your morning tea or evening coffee.
Thanks for sharing your recipe! I'm wondering if I could use a sugar substitute, such as coconut sugar, for this recipe?
Natasha Author
Hi Donna, you are most welcome! I suppose you could, though the colour will change.I hope this recipe works out well for you. I'd love to hear from you.xx