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Cook Time 40 minutes
Ingredients Method

Ingredients
  

  • 1 litre full-fat buffalo milk to make the chenna
  • Lemon juice to curdle the milk.
  • 2 tablespoons semolina for the amount of chenna derived from 1 liter milk
  • Jaggery to taste crumbled (amount will also depend on the sweetness of the jaggery)
  • 1/2 teaspoon powder of green cardamom
  • 3 tablespoons slivered almonds pistachios
  • 2 tablespoons toasted and chopped cashews
  • 1 teaspoon Golden raisins

Method
 

  1. Take a heavy bottom pan. Add the milk and bring it to a boil.
  2. Add the souring agent either lemon juice or yogurt.
  3. Turn off the flame, wait till the whey seperates from milk soilds.
  4. Strain the curds through a muslin lined strainer.
  5. Allow the curds/chhenna to drain.
  6. You do not want to dry the chhena completely as you would for paneer. So do not hang/strain for too long.
  7. Once the chhena has drained enough transfer into a large mixing bowl.
  8. Meanwhile preheat the oven to 160 degress centigrade.
  9. Beat the chhena with a wooden spoon. Add the crumbled jaggery to the beaten chenna. Mix well.
  10. Now add the semolina, cardamom powder, cashew nuts and raisins.
  11. Reserve some almond and pistachio slivers for garnish, add rest to the chenna mix.
  12. Now give it a good mix.
  13. Transfer to a baking dish.
  14. Spread and level the chhena mixture well.
  15. Decorate with almond and pistachio slivers.
  16. Sprinkle somecrumbled jaggery over it.
  17. Bake the Chhena Poda for 20-25 minutes at 160 degress centigrade until the top is pinkish brown in colour.
  18. Cool, slice and serve.