Chanar murki is a humble mishti, often overlooked beside the better known rosogolla or sandesh. Small cubes of fresh chenna are fried in sugar until just set, then coated in a light, fragrant syrup that clings rather than floods. It sounds simple but is as delicious as any other Bengali mishti even though they may not be regarded as such by purists. It is sweet, faintly aromatic, and deeply comforting, relying on balance, and not excess. My earliest memories of this mishti was my dad buying this by the quarter from the mishtir dokan (Bengali sweet shop) for the sondhya arati (evening puja). It came from the shop wrapped in paper that slowly turned translucent, and in the receiving end after Pujo, it was eaten absentmindedly, one piece at a time, until suddenly it was all gone @sarchakra
PREP TIME: 5 mins
COOK TIME: 20 mins
SERVES: 4
Ingredients
- Chenna or paneer 8 oz
- Sugar 1 ¼ cup
- Water ½ cup
- Green cardamom 3–4 pods (powdered)
- Rose water 2 tsp
Method
- Cut the paneer into small, evenly sized cubes.
- In a pan, bring the sugar and water to a boil. Once the sugar has dissolved and the syrup starts bubbling, check for a one-string consistency. Add the paneer cubes and cardamom.
- Cook on medium heat, stirring continuously, until the paneer is evenly coated in the syrup. Add the rose water and continue cooking until the syrup thickens and begins to cling to the cubes.
- Remove from heat and allow to cool completely. Intermittently keep stirring the mixture. As it cools, the sugar will crystallise and dry, giving the murki its characteristic slightly glossy finish.
- Remove the paneer pieces leaving the excess sugar. Store leftovers in an airtight container.
Notes
Use a non stick pan to make your life easier with this dish.
Ensure that the paneer is not too hard as that will lead to a rubbery texture. Homemade paneer used the next day, works best.
When stirring, take care that the pieces of paneer do not break. Use a wooden spatula to gently turn the paneer cubes.
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