Bring one boil to the milk and switch off the heat. Now add lemon juice to it and stir it slowly for couple of minutes. The milk will curdle and chhena will be made out of it.
Srain this chhena water through a strainer leaving some water aside. Wash it two to three times with water to remove the sourness from the lemon. Leave it in the strainer for 10 minutes.
Now take chhena in a big bowl and add semolina and sugar to it. Start mixing it with hands. Add 5 to 6 tablespoons of plain water or chhena water to it and keep mixing it for 10 to 12 minutes until it becomes like a cake batter. Now add cardamom powder, nuts and ghee to it and mix everything very well.
Grease a baking tin and line it with banana leaf or a baking paper and add this mixture to it and level it. Tap it and bake in the preheated oven at 180 degree for 20 minutes. Put it on grill mode and bake for further 5 minutes to get the crust on top. Alternatively it can be cooked in a big pot or in a pressure cooker too. Put a stand in the pot, put the tin on top, cover and cook for 20 - 30 min or until cooked.
Remove from the oven and let it cool for 10 to 15 minutes. Take it out from the tin. Cut it in the desired shape and serve. It can be stored in the refrigerator upto 4 to 5 days.
