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Chhanar murki
Sugar-coated chhena cubes
ছানার মুড়কি: small chhena cubes cooked in syrup until dry and sugar-coated, for Bijoya
In Bangladesh and West Bengal, Hindu families mark Bijoya Dashami at the end of Durga Puja by visiting neighbours with plates of sweets, and chhanar murki is one of the simplest to make at home. Fresh chhena is pressed firm, cut into tiny cubes and cooked in sugar syrup, which is then boiled down until it crystallises and clings to each cube as a white, crunchy coat; inside they stay soft and milky. Common mistake: using soft, wet chhena, which dissolves in the syrup. Press it under a weight until it is firm enough to slice cleanly. When the syrup turns cloudy and grainy, it is about to crystallise onto the cubes, so lower the heat and keep tossing. Chef's tip: toss the cubes off the heat for a full minute as the syrup dries; constant gentle movement gives an even, snowy coating instead of clumps.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 6 ¼ cups full-fat milk
- 4 tbsp lemon juicemixed with 4 tbsp water
- 7 oz sugar
- ¾ cup water
- ½ tsp ground green cardamom
- ½ tsp rose water (optional)
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Method
0/6 doneStep 1: Bring 6 ¼ cups full-fat milk to the boil, turn off the heat and wait 1 minute. Stir in 4 tbsp lemon juice a little at a time until the milk splits into white curds and clear, greenish whey.
8 minStep 2: Pour into a muslin-lined sieve, rinse the curds under cold water and squeeze. Tie up, flatten into a block about 2 cm thick and press under a heavy pot for 45 minutes until firm.
45 minStep 3: Cut the chhena into 1 cm cubes.
3 minStep 4: Boil 7 oz sugar and ¾ cup water in a wide pan for 3 minutes. Add the cubes and simmer over a medium heat for 8–10 minutes, shaking the pan rather than stirring, until the syrup is very thick.
10 minStep 5: Keep cooking over a low heat, gently tossing, for 4–6 minutes until the syrup turns cloudy and starts to crystallise on the cubes. Add ½ tsp ground green cardamom and ½ tsp rose water.
6 minStep 6: Take off the heat and keep tossing for 1–2 minutes until each cube is coated in dry white sugar. Spread out to cool. Keeps 3–4 days in the fridge.
2 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 9 g
- Carbs
- 40 g
- Fat
- 11 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chhanar murki take?
- About 85 minutes in total: 60 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of full-fat milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of lemon juice?
- Lime juice, same amount.
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