Name: Indian Cream Cheese Cubes Cooked in Thickened Sugar Syrup (Chenna Murki)
Cuisine: India
Ingredients: 8 ozs (230 g) panir (Indian cream cheese); 2 tablespoonfuls water; 2 to 3 drops kewra essence or; 4 ozs (115 g) sugar; 4 silver leaves—optional

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

The name of this sweet suggests that it is made from chenna (Indian soft cream cheese); in fact however it is prepared from panir (Indian cream cheese). It is a dry sugar-coated sweet and is a popular selection for presentation on festive occasions. It becomes soggy on keeping, and hence should be taken fresh.

Ingredients

8 ozs (230 g) panir (Indian cream cheese)
2 tablespoonfuls

Method

Curdle 2 pints Jersey or 1·2 litres buffalo’s milk by adding whey, curd or tartaric acid. When curds are formed, leave it covered for about 15 minutes. Separate the whey by pouring through