Ingredients:

• chhena (from 3L low fat milk) or low fat ricotta cheese – 400g
• Sugar – 1/2 cup (can substitute equal)
• Brown sugar – 1/2 cup
• Suji – 2 tbsp
• Maida – 1 tsp
• Raisins – 1/2 cup
• almonds, chopped – 1/4 cup
• elaichi – 1 tsp
• a pinch of Saffron dissolved in warm Milk

Method:

1. Drain excess whey from the curdled milk and mash the chhena.
2. Preheat the oven. Line the baking tin with a baking sheet.
3. Mix all the ingredients and pour into the baking pan of approximately 20cm.
4. Bake for one hour at 200 C.
5. Insert a knife and check if it comes clean.
6. When cool, carefully cut into slices.

Recipe courtesy of Shibani Mishra