1. Preparing the Chhena (Cottage Cheese):
   If using fresh chhena, boil 1 liter of milk, add 1 tbsp lemon juice/vinegar, and stir until the milk curdles. Strain the chhena and let it cool.
2. Mixing the Ingredients:
   Mash the chhena with your hands until smooth. Add ½ cup sugar, 2 tbsp semolina (sooji), ½ tsp cardamom powder, and chopped nuts (cashews & raisins). Mix well.
3. Caramelizing the Sugar:
   Grease a baking tin with ghee. Sprinkle a layer of sugar at the bottom and heat it lightly to create a caramelized effect.
4. Baking the Chhena Poda:
   Pour the chhena mixture into the tin and bake at 180°C for 45-50 minutes.
   If using a stove, cook in a thick-bottomed pan on low heat for 40-50 minutes, covering the lid.
5. Cooling & Serving:
   Once golden brown, let it cool before cutting into slices. Enjoy this smoky, caramelized cheesecake!

Pro Tip: Chhena Poda tastes best when left overnight for the flavors to deepen!