Sometimes when my neighbours or relatives knock my doors unexpectedly, I might run here and there without knowing what to serve them with tea or coffee. On the other hand, whenever I make rasgulla or other syrup based sweets, I throw the remaining syrup. This happens usually at my place.
Chhena Murki is a sweet pops up in my mind during such occasions. Chhena is the Indian name for cottage cheese. These are tiny bites of cottage cheese cooked in sugar syrup until they get sugar-coated. They look like fudge in shape but juicy inside. This is very popular only in the eastern states, West Bengal and Odisha.
This time I made them with the leftover sugar syrup I prepared for Malpuas. Since I added a few saffron threads and crushed cardamom, it gave the murkis a beautiful colour and flavour. Here is the easy recipe for chhena mukri and you can try with even syrup used for Gulab Jamun, Malpua, Rasgulla, and Jelabi.
- Paneer - 200 gm
- Sugar - 250 gm
- Water - 200 ml
- Cardamom Pods - 04 Nos
- Saffron Threads - A Few
- To begin with, Chhena Murki, make sugar syrup by adding sugar and water to a heavy bottomed pan.
- Keep stirring and heat it till the sugar dissolves.
- Add crushed cardamom pods and saffron threads in the syrup.
- Cut paneer into small boxes. Add them once the sugar syrup becomes very thick and mix well.
- Reduce the flame and cook until it becomes dry.
- Transfer cooked paneer pieces to another plate and garnish them with saffron thread.
- Serve it with tea of coffee.
If you are making with the leftover syrup, filter the syrup with strainer. Add enough sugar and water to normalise it. You can also add a few drops of rose water to enhance to flavour.