Chhena Murki

If using freshly made chhena, ensure it is well-drained and kneaded until smooth. If using store-bought paneer, crumble it and knead until it achieves a smooth, soft chhena consistency. Cut the chhena into uniform 1.5 cm cubes.

In a heavy-bottomed pan, combine the sugar and water. Heat over medium flame, stirring continuously until the sugar dissolves completely.

Increase the flame and bring the sugar syrup to a boil. Continue to boil without stirring until the syrup reaches a one-string consistency. To test, take a small drop of sugar syrup between your thumb and forefinger and gently pull them apart; a single thread should form.