Chhena poda

Ingredients

• 2 litre milk
• 2 tbsp lemon juice
• ¼ cup sugar
• 2 tbsp rava / semolina / suji, fine
• 3 tbsp water
• 1 tsp ghee / clarified butter
• 5 badam / almonds, chopped
• 5 cashew / kaju, chopped
• 2 tbsp raisins / kishmish
• ¼ tsp cardamom powder

Method

1. take the crumbled paneer into a large mixing bowl.
2. crumble and mash slightly, making sure the texture is uniform.
3. further, add ¼ cup sugar and 2 tbsp rava.
4. mix well until the sugar melts completely.
5. now add water or as required and prepare a smooth cake batter consistency.
6. mix for atleast 5 minutes, to have a uniform consistency.
7. further, add 1 tsp ghee, 5 badam, 5 cashew, 2 tbsp raisins and ¼ tsp cardamom powder.
8. mix well making sure everything is combined well.
9. transfer the chenna poda batter into the mould and tap twice.
10. cover and cook on medium flame for 25 minutes. you can alternatively, preheat and bake at 180 degree celsius for 15 minutes.
11. finally, chhena poda is ready to serve or refrigerate for a week in an airtight container.