Heat milk in a vessel and when it starts boiling then add vinegar in it to curdle the milk.

Then switch off the flame and strain the chhena from the whey.

Don't throw the whey away.

Mash the chhena with your hand for 3-4 minutes and then add all the ingredients in it and mash it well.

Then grease the mould with ghee and pour the the chhena mixture in it.

Bake it in the microwave in 160degree Celsius for 15-20 minutes.

Then check it with the help of a toothpick. If it comes out clearly then it is perfectly baked.

Now the Chhenapoda is ready.

After cooling down demould this from the cake tin and cut into pieces and serve.

You can store it for 2 days in an airtight container in refrigerator.