Chhena Poda

Ingredients

• •Chhena
• •Sugar
• •Semolina
• •Cardamom
• •Cashew
• •Raisins
• •Ghee

Steps

1. 1Curdle fresh milk with a natural souring agent, then strain and press the resulting chhena to remove excess moisture while keeping it soft and crumbly.
2. 2Knead the chhena by hand for several minutes until it becomes smooth and slightly elastic, which is essential for the right texture.
3. 3Mix in sugar, a small amount of semolina for structure, and crushed cardamom, blending everything evenly into the kneaded chhena.
4. 4Fold in chopped cashews and raisins so they are distributed throughout the mixture rather than concentrated in one spot.
5. 5Grease a heavy baking dish generously with ghee and spread the chhena mixture into it in an even layer.
6. 6Sprinkle a little extra sugar over the top, which will caramelize during baking and give the dessert its signature dark, toasted crust.
7. 7Bake in a moderately hot oven for a long, slow stretch of time until the top turns deep golden brown and the interior sets into a dense, fudgy consistency.
8. 8Allow the chhena poda to cool completely before slicing, as it firms up further once cooled, and serve it at room temperature.