For chhena: Take 1.5 litres of full fat milk in a vessel and boil it.
Switch off the flame after boiling.
Mix lemon juice and water. Add this to the boiled milk in intervals.
Stir and mix well untill whey water gets seperated.
Filter and strain the chhena in a seive. (Little amount of whey water would be left in it let it be. When we add semolina it would soak up the water.)
Mash the chhena well to make it soft.
Add semolina and sugar to the soft chhena. Mix everything properly.
Keep it aside for 15 minutes for fermentation.
Preheat the oven at 180°C.
To the chhena mixture add ghee, the chopped cashews and the raisins to it.
Now add the cardamom and nutmeg powder. Mix well everything.
Now grese a 6" round baking tin with ghee and place a butter paper at the bottom of the baking tin.
Now add the chhena mixture to the tin and tap it properly so the mixture spreads evenly.
Bake this mixture at 180°C with the bottom rod heating for 30 minutes.
After 30 minutes shift to both the rods for heating and bake for about 10 minutes or until the toothpick inserted in comes out clean.
Remove from the oven and let it cool a bit. Remove the butter paper.
Serve the ready chhena poda garnished with cashews and raisins.
