For chana:

  • Milk: 1 litrer
  • vinegar/lemon juice: 2tbsp
  • muslin cloth

for syrup:

  • sugar: 1cup
  • water: 1/2cup
  • green cardamom: 4
  • icing sugar/powder sugar: 1/4cup


preparing chana:

Heat the milk into a heavy pan. Stir occasionally until it starts to boil.
When it starts to boil, slowly add lemon juice or white vinegar. Immediately turn off the heat and stir slowly for 2 min (don’t move the pan from the stove).
After 2 min, when the milk curdles (chana), strain the chana into a muslin or cheese cloth. Pour some cold water over the channa and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.


Remove the chana from cloth and knead it well. Then shape it like square and place into refrigerator for 30 minutes.


Cut the chana into small cubes like picture.

 preparing chanamukhi

Heat sugar, cardamom and water in a pan. when melts the sugar into a liquid with medium heat, gently shake the pan. Stir continuously on low heat until it becomes thick and sticky.




Now place chana cubes into the sugar syrup and cook both sides for 1 minute. Remove all chanamukhi from thick syrup and place over icing sugar. Coat well with icing sugar and serve chilled.(don’t place the chanamukhi direct on the plate from sugar syrup)

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