3 cups(850 gms) ricotta cheese(chenna)
(or home made cheese) 3 tbsp semolina (sooji)
1 cup sugar(chini)
½ cup brown sugar/Jaggery (guda)
1 teaspoon cardamom powder(gujarati)
8 pieces roasted cashew nuts (kaju)
15 raisins (kismis)
100 gms ghee / butter-unsalted (optional)
Mix the ricotta cheese, semolina, sugar and brown sugar in a big bowl. Use a hand mixer to make a smooth batter. Then add a butter stick (optional). Mix it again; add cardamom powder, roasted cashew nuts, and raisins to the smooth batter. Preheat the oven at 350 ºC, grease the container with ghee/butter and pour the smooth batter to the container and bake the cheese for 40-45 mins until the top turns light brown in color at 350 ºC . Then use broil for 2-3 mins to get a baked (podo) look on the top. Take out the container and allow it to cool down. Cut into pieces and serve.
#Tips: 1. Adding brown sugar or jaggery gives a typical authentic look and taste to the chenna podo.
2. While cooling down the chenna podo, make sure to cover the container with a foil, so that the chenna podo will remain moist).