Chhenapoda

Instructions

1. Boil the milk in a kadhai. Add lemon juice once it boils.
2. The milk starts curdling. Switch it off as cheese and whey starts separating.
3. Filter the cheese with the muslin/cheese cloth. Store whey liquid for other recipes.
4. Drain cheese and hang for an hour.
5. Roast rasin and cashews in ghee. Keep aside.
6. Grease the baking dish and preheat at 200 degrees.
7. Transfer cheese in a bowl. Mash it well for 4-5 minutes till really soft.
8. Add semolina, sugar, cardamom powder & knead well for 5 minutes.
9. Add roasted cashews & raisins, ghee and mix well.
10. Heat sugar in ghee to make caramel syrup.
11. Pour the caramel sauce to prepared grease pan.
12. Spread the cheese mixture and cover it with a aluminium foil. Slit foil little with to release steam.
13. Bake for 30-40 mins until cheese cake is cooked.
14. Allow it to sit for 30-45 minutes. Serve hot