Chhena Poda

Before you start

• Poda means burnt. The dark, almost-scorched top is the dish, not a mistake — pull it out pale and it is just baked cheese.
• Chhena for this should be soft and moist. Unlike rasgulla, do not hang it dry.

Method

1. Curdle the milk with lemon juice, strain through muslin and rinse briefly. Hang only 20 minutes — it should stay moist.
2. Knead the chhena smooth, then work in the sugar, rava, cardamom, nuts and raisins. Rest 15 minutes so the rava swells.
3. Caramelise the 2 tbsp sugar in a ghee-greased tin and let it set at the bottom.Traditionally the batter sits on a lining of sal leaves, which is where the smoky note comes from.
4. Pour in the batter and bake at 180C for 50-60 minutes, until the top is deep brown to nearly black and a skewer comes out clean.Go further than instinct says. Brown is not enough.
5. Cool completely in the tin — at least 2 hours — before turning out.
6. Serve at room temperature in wedges.

Storage

Keeps 3 days refrigerated and firms as it sits. Bring back to room temperature before serving; cold chhena poda tastes flat.