Chenna Murki.

Chenna Murki.
Chenna Murki
Sugar coated soft Paneer cubes, when combined with aromatic rose water, produce pure bliss!! This is an amazingly awesome bengali sweet.
Preparation Time: 5 minutes 

Cooking Time:15-20 minutes

Cottage cheese or Paneer- 250 grams 
Sugar 1 cup 
Water- 1/2 cup
Milk 1 tablespoon 
Green Cardamom- 4-5
Rose water- 1 teaspoon


Take paneer and cut into small cubes. 
Peel and coarsely ground the green Cardamom seeds.

Next, we have to make sugar syrup. 
For that put the sugar and water in a non-stick pan.
Cook the mixture stirring continuously, till the sugar dissolves.
Add the milk to remove the scum.
Scum is the brown colored froth being collected at the edges of the pan. 
Collect the scum, which rises to the surface with a ladle, and discard. 
This procedure makes the sugar syrup clear.
If your sugar is of good quality you might not get scum.
Cook the syrup till it attains a one-string consistency.
How to check for single thread syrup: With the help of your thumb and index finger, take sugar syrup(make sure it is not too hot)on the tip of your index finger, and rub between thumb and finger tip, and when you separate your thumb from your finger tip, you should see one thread only.
While keeping the flame on low only, add in the cottage cheese cubes along with grounded cardamom seeds.
Mix paneer cubes and syrup and stir continuously.
We don’t want our paneer cubes to stick to the bottom and change their color to brown.

After 10-12 minutes you will notice that the syrup is completely frothy and have reached to setting consistency.
All the paneer cubes will be well coated with sugar.
Switch off the flame.
Add the rose water and mix well. 
Keep swirling the pan till the cubes are thickly coated with the syrup and separated from each other.
Once the paneer cubes are coated well with sugar take them out in a plate or bowl.
Let them cool completely.