Chena/ Paneer Mithai- (छेना मुरकी)- Chanar Murki–Bengali Sweets- Indian Recipe

Ingredients –

  • Paneer/ Cottage cheese (cut in small cubes) – 1 cup
  • Sugar – 1 cup
  • Rose essence (optional)

Method –

  1. Heat a pan on medium heat.
  2. Add sugar and 1/4 cup of water, mix well and stir it regularly.
  3. When you see 1 thread of the sugar syrup between your fingertips, sugar syrup is ready.
  4. Add paneer cubes into the sugar syrup and mix well.
  5. Cook on low heat until the sugar syrup reaches the setting consistency.
  6. Once the sugar syrup is thick, turn off the heat.
  7. Keep it aside, add rose water and mix well.
  8. Keep stirring regularly so that it is evenly coated over the paneer.
  9. Once sugar is coated well, pick out the paneer pieces.
  10. Use leftover sugar to prepare more murki or to make laddus.
  11. Chena mithai is ready to serve..

Batasha Mithai (बताशा मिठाई)–Sugar Drop Candy–Festival Recipe- Prasad Recipe

Ingredients –

  • Sugar
  • Butter paper

Method –

  1. Heat a pan on medium heat.
  2. Add sugar and 1/2 cup water into the pan.
  3. Mix well.
  4. Cook it until sugar dissolves & become little thick.
  5. You can add food color if you wish.
  6. When you see 2-3 thread of the sugar syrup between your fingertips, sugar syrup is ready.
  7. You can use a chocolate or cupcake mold to put the sugar syrup.
  8. Drop sugar syrup on the butter paper with the help of a spoon.
  9. Keep sufficient distance between the drops, so that it wont stick with each other.
  10. Leave it to dry, it might take 1-2 days.
  11. In the same manner you can also make jaggery batasha.
  12. Now that the batasha is dry, remove it from the butter-paper.
  13. Batasha is ready, keep it in air tight container.