Chenna Murki

Ensure the Chhena is well-drained and crumbly. Knead the Chhena lightly for 3-4 minutes until it becomes smooth and pliable. Cut the kneaded Chhena into small, uniform cubes, approximately 1.5 cm in size.

Heat the Ghee in a heavy-bottomed pan or kadai over medium heat.

Gently add the Chhena cubes to the hot Ghee in batches to avoid overcrowding the pan. Shallow-fry the Chhena cubes until they turn a light golden brown on all sides. Do not over-fry them; they should remain soft inside. Remove the fried Chhena cubes and drain any excess Ghee.