For Homemade Chenna curdle 1 kg milk with juice of 1 lemon sieve it then wash in running water to remove the sour smell of lemon

Once you make the Paneer / Chenna, you need not press it as you normally do. Let it stand on the sieve for 10 mins.

Roast the raisins and cashew nuts in ghee and keep it aside.

Then take the Chenna in a big bowl and mash it thoroughly.

Next add Suji and sugar. Mix the chenna, suji and sugar well. It will turn very soft and crumbly.

Now add the cardamom powder, roasted nuts and raisins. Mix again.If needed add 2 tbsp milk to make it soft and pouring consistency

For getting the caramelized effect on the top, apply a tablespoon of ghee to the baking tin. Sprinkle a tablespoon of sugar on the tin. Hold the tin slightly above gas stove for few mins to melt the sugar. Spread the melted sugar evenly.

Then transfer the chenna mix over the caramelized sugar
And place some almonds.

In preheated oven place the container and bake it for 30 to 35 minutes on 180 degrees

After 30 mins Insert a toothpick to check. It is cooked well if the tooth comes out clean.

Run a knife through the sides and invert the cooking tin on a plate as soon as it is out of the oven. Any delay will make the sugar at the base of the tin harder making it difficult to come out intact.

Slice the Chhena Poda and serve hot or cold. It stays fresh for a week in the refrigerator.