Full cream milk- 2 litre,lemon juice or venegar-3tbsp(juice for curdling the milk, For making chhenapoda- Cottage cheese/chhena- 2 cup prepared from 2 litre of milk, sugar2/3 cup, semolina-2tbsp, ghee/clarified butter-1tbsp,green cardamom-8 to 10 , baking powder- 1/2 tsp, chhena water- 1/2 cup, cashewnut-handful, raisin- handful.
Directions
Start boiling the milk in a deep vessel till bubble comes from the milk & then reduce the flame. Start adding lemon juice or venegar to the milk & stir with a ladle to mix the souring agent properly to curdle the milk. The milk will start curdling within 1/2mint. Switch off the flame & cover the vessel with a lid & wait for 5 mint. Strain chhena using a strainer but keep 1/2 cup of the water separated from the chhena for future use. Do not squeeze the chhena much since we need as soft mixture for making chhenapoda. Take warm chhena/cottage cheese in a bowl & add semolina ,baking powder, sugar & mix lightly & leave the mixture for 5 mint. This will help the semolina to absorb water from chhena. Preheat the in 180 degree C for 10min. Now start kneading it using your hand for 5 mint to make a smooth paste until sugar dissolve completely.Make a powder of green cardamom seeds & mix with the cottage cheese mixture. Now add little chhena water to the mixture to make a semi thick mixture like cake mixture. Now fry cashewnuts,raisins in little ghee & add those to the chhena mix & mix lightly. Take a baking tin & line it with a parchment paper & pour the mixture in the baking tin & bake it in 180 degree C for 30-40 mint.
