chena murki
Festival Recipes, INDIAN SWEETS

Chena murki ( A Bengali sweet )

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How To Make Chena Murki

Today I am sharing how to make chena Murki an Indian Sweet. Indian sweets are incomplete without Bengali sweets. Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweets during festivals. 

The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are … Shôndesh, roshogulla, chena ladoo, chum chum etc. etc. 

The procedure of making chena murki:

Bengali sweet preparations are not very difficult but a little tricky just follow the steps properly and you will get wonderful results. Chena murki is one of them, Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of the chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by following just a few steps. I make this sweet very often as it is very quick to make so whenever guest drop in without intimation I make this quick Bengali preparation and impress them you also try and enjoy this sweet desire.

Finally, i would like to suggest you few more similar recipes from my blog ..

 
a bengoli preparation chena murki
 

Ingredients

Paneer (cottage cheese),1/2 inch cubes 250 grams
Sugar 1 cup
Milk 1 tablespoon
Kewra essence or rose essence 2-3 drops
Icing sugar as required
 
Method
 
For the syrup, cook the sugar with one cup of water, stirring continuously, till the sugar dissolves. 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.
 
Add the cottage cheese and cook till the syrup coats the cubes well. 
 
Remove from heat, add the kewra or rose essence and mix well. Traditionally kewra essence is used but I love rose fragrance so I use rose essence instead. Keep swirling the pan till the cubes are thickly coated with the syrup and separated from each other.
 
Arrange in a serving plate and sprinkle liberally with icing sugar. And enjoy your chena murki…
 

 

 

18 Comments

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  2. Loved ur recipe…

  3. what is the shelflife of this dish? Need to keep in fridge?
    http://www.sailajakitchen.org

  4. No need to keep in fridge in winters …but since Chena is used, it is advisable to keep in fridge after 3-4 days

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