Chena Murki is a Bengali Sweet that is can be best described as a dense Rasgulla with no syrup. Made with fresh paneer (called Chenna in Bengali), Chenna Murki is also very low on potassium making it a wonderful dessert for people on a renal diet because of kidney disease.
Immediately add 1/2 tsp lemon juice and stir well.
Continue to stir till the milk solids separate from the whey.
Add 3 or 4 ice cubes and let the mix cool a bit.
Using a soup strainer to drain all the whey from the Chenna (Paneer). Save the whey and you can make a protein-rich lemon coriander soup with it.
Wash the Chena under gently running water to remove traces of the lemon juice.
Leave the Chenna in the soup strainer for about 15 minutes or till all the whey drains from it.
Shaping the Chenna Murki
Once the whey drains from the Chenna, transfer it to a plate.
Knead well to get a soft, smooth ball.
Pinch off tiny pieces of chenna and shape each piece into a ball (about 1/2" in diameter). I got about 32 such balls. I used a 1/4 tsp measure to scoop chenna and so I got even sized balls.
Making the Chenna Murki
To a wide pan, add 7 tbsp cup sugar and 4 tbsp water.
Over medium heat, melt the sugar to get a thick syrup.
{Optional} Add 3 or 4 drops of lemon juice. This prevents the syrup from crystallizing.
Add the Chenna balls to the sugar syrup and cook for a few minutes till they expand and become transparent.
Turn off the heat and let the Chenna Murki soak in the syrup for 5 minutes.
Take the Chenna Murki out of the syrup and discard the syrup.