Chhena Poda

Make fresh chhena: bring 1.5 litres of full-fat milk to a boil, add 3 tablespoons of lemon juice or vinegar, stir gently, and let it curdle. Strain through a muslin cloth, rinse with cold water to remove sourness, and hang for 30 minutes to drain excess whey.

Knead the fresh chhena on a clean surface for 8–10 minutes until it becomes smooth, soft, and slightly greasy. This kneading is essential — under-kneaded chhena will produce a grainy, crumbly texture.

Add sugar, semolina, cardamom powder, and ghee to the kneaded chhena. Mix thoroughly until everything is well incorporated and the mixture is smooth.

Fold in the cashews and raisins.

Grease a baking tin (about 20 cm diameter) with ghee and line with banana leaves or parchment paper. Grease the lining as well.

Pour the chhena mixture into the prepared tin and spread evenly. Sprinkle a thin layer of sugar on top — this will caramelise during baking to form the characteristic dark, burnt crust.

Bake in a preheated oven at 200°C (400°F) for 40–45 minutes until the top is deep golden-brown to dark caramel in colour. The burnt top is the defining feature of Chhena Poda — do not be alarmed by the dark colour.

Alternatively, cook in a heavy-bottomed pan on the stovetop: place the tin inside a larger pan with a lid, add some water to the outer pan, and cook on low heat for 50–60 minutes.

Remove from oven and allow to cool completely in the tin — at least 1 hour. The cake will firm up as it cools.

Invert onto a serving plate, peel off the lining, and slice. Serve at room temperature or slightly warm.