Brahmanbaria’s famous sweet, Chanamukhi, has recently gained Geographical Indication (GI) recognition, marking it as a significant product of Bangladesh. This prestigious certification elevates the status of Chanamukhi, making it more desirable both locally and internationally. With GI recognition, Chanamukhi follows in the footsteps of other iconic sweets like Bogra Yogurt, Comilla Rasmalai, Kushtia Teel Khaja, and Natore Kachagolla, becoming a symbol of Brahmanbaria’s rich cultural heritage.
GI recognition ensures that the product is tied to its place of origin, emphasizing the role of the region’s soil, water, and weather in its creation. This prestigious label boosts the product’s brand value and its price by 20 to 30 percent, making it stand out in both domestic and foreign markets. With the rise in popularity, more people across the country are eager to try this delicious sweet. Here’s how you can make Chanamukhi at home!
Ingredients for Chanamukhi
- Full cream milk: 1 liter
- Lemon juice or vinegar: 2 tablespoons
- Sugar: 1 cup
- Cardamom: 2
- Water: Half a cup
- Fine cloth or cheesecloth for straining
Instructions to Make Chanamukhi
- Boil the Milk: Heat the full cream milk in a pan until it starts boiling.
- Curdle the Milk: Once the milk boils, add the lemon juice or vinegar to the milk. Stir gently, and you will notice that the milk starts to separate into curds and whey. This process creates the chhana, which is essential for Chanamukhi.
- Strain the Chhana: Once the milk is fully curdled, strain the chhana using a fine cloth or cheesecloth. Rinse the chhana under room temperature water to remove any residual vinegar or lemon flavor. Be careful not to use cold water, as this can harden the chhana.
- Drain Excess Water: Tie the chhana in the cloth and let it hang for 15 to 20 minutes, allowing all the water to drain out naturally. Do not squeeze the chhana, as this could affect its texture.
- Refrigerate: After draining, place the chhana in the refrigerator for two to three hours. This will help the chhana firm up, making it easier to shape.
- Cut into Pieces: Once the chhana is firm, cut it into small square pieces.
- Prepare the Syrup: In a pan, bring the sugar, water, and cardamom to a boil over medium heat. Stir until the sugar dissolves completely.
- Cook the Chhana Pieces: Gently add the chhana pieces to the sugar syrup. Stir carefully for four to five minutes, ensuring the chhana absorbs the syrup.
- Coat in Sugar: After removing the pan from the heat, continue to stir the mixture lightly until the sugar sticks to the chhana, creating a perfect sugary coating.
- Serve: Your homemade Chanamukhi is now ready to be served! Enjoy this delightful treat with friends and family.
Why GI Recognition Matters
The Geographical Indication (GI) recognition of Brahmanbaria’s Chanamukhi is a significant achievement that ensures the sweet’s authenticity and boosts its popularity beyond its local region. The GI tag confirms the connection between the sweet and its origin, highlighting the unique environmental factors that contribute to its taste and texture. With this recognition, Chanamukhi can now reach a wider audience, including global markets, where GI products are valued for their quality and heritage.
Final Thoughts
Making Chanamukhi at home allows you to experience the rich flavors of Brahmanbaria’s famous sweet while embracing the tradition that has earned it its GI status. Whether you’re enjoying this treat with loved ones or sharing it with others, this recipe is a perfect way to celebrate the cultural heritage of Bangladesh. As Chanamukhi continues to gain recognition, more people will become aware of its uniqueness and delicious taste.
For more exciting recipes and updates on GI products, visit Daily World Press and stay tuned for the latest food trends!
