Begin by bringing the milk to a boil in a large pot over medium-high heat, watching for bubbles to form. Then, lower the heat.

Slowly pour in lemon juice or vinegar, stirring gently to help the milk curdle.

You'll notice the milk separating into curds and whey within about 30 seconds.

Turn off the heat, cover the pot, and let it sit for 5 minutes.

Strain the curds, or chhena, using a strainer, but reserve about ½ cup of the drained liquid for later.

Avoid squeezing the chhena too much, as we want it to remain soft for the recipe.

In a bowl, combine the warm chhena with semolina, baking powder, and sugar. Mix lightly and let it rest for 5 minutes to allow the semolina to absorb moisture.

Preheat your oven to 350°F (180°C) for 10 minutes.

Knead the mixture by hand for about 5 minutes until it forms a smooth paste and the sugar is fully dissolved.

Grind green cardamom seeds into a powder and blend it into the chhena mixture.

Add a small amount of the reserved liquid, about 3 tablespoons, to the mixture.

The batter should be similar to a moderately thick cake batter.

Fry the cashews and raisins in a small amount of ghee, then gently fold them into the chhena mixture.

Line a baking tin with parchment paper, pour in the mixture, and bake at 180 degrees C (350 degrees F) for 30-40 minutes. Mine took 40 minutes to bake fully.

After 30 minutes, insert a toothpick into the center to check for doneness. If it comes out clean, it's ready; otherwise, bake for a little longer.

Once baked, remove the tin from the oven and loosen the sides of the chhena poda with a knife. Invert the tin to release the cake.

Allow it to cool at room temperature for about 30 minutes. You can refrigerate it if you like, but we prefer to enjoy it slightly warm.