For the second day, here is an easy breezy recipe which tastes awesome. This is one of the sweets I taste tested after a very long time. There is a sweet chevu available in Tamil Nadu. It is crispy and sweet made with besan and deep fried. The sugar crystallizes on top to give that crispy sweet effect. If you combine this taste with rasgolla, think about how it would be. That is chenna murkhi. With just two ingredients, this sweet gets ready within 30 minutes.
Chenna Murki/ Chhenna murkhi is a Bengali sweet made for special occasions. You just need some cubed paneer and sugar and you are ready to go. I made my usual home made malai paneer recipe for the base paneer. This is made by combining milk and cream to add an extra softness to the paneer. Once you try this paneer you will never go back to the paneer made only with milk. Do take a look at the video where I have shown how to shape it into a neat block for better results.
I made the paneer two days earlier so that it would be easier when I made the sweet. That day was so hectic as I made mawa with two litres of milk (which took nearly 5 hours from start to finish) and also a batch of paneer for other sweets. That is why I tried this recipe as it was quite easy to make. You really need to taste it to know when I say it is fabulous. As I was tasting a milk sweet after a long time, I was just amazed by its taste. But I stopped with two cubes (didn’t want to spoil the diet because of my sweet tooth) but my daughter enjoyed the whole bowl.
Malai Paneer – 200 gm
Sugar – 200 gm
Cardamom Powder – 1/4 tsp
Water – 100 ml
In a pan mix together water, sugar and cardamom powder and bring it to boil.
Let it boil until the syrup reaches a half thread consistency. When you take a drop of the syrup between your thumb and index finger and pull them apart, it should form a thread half way and break. That is half thread consistency.
Add cubed paneer into the syrup and allow it to boil on medium flame.
The syrup will start thickening and foaming.
When it is really thick, remove the paneer cubes and place on a tray lined with parchment paper.
Make sure you lay the cubes separately.
Once cool, the sugar becomes a crusty layer on top of the cubes and the inside will be juicy and soft.
Store in airtight jar once cool.
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