PREPARATION

1. Heat 2 litre milk in a heavy skillet, add 2 tablespoons vinegar ans stir continuously until the sugar is fully dissolved
2. Remove it from heat.
3. Now take the crumbled paneer into a mixing bowl, add 125 grams powdered sugar, 40 grams semolina, 2 tablespoons ghee, 20 grams almonds, 20 grams raisins, 25 grams pistachios, 20 grams cashews, 2 tablespoons milk and mix it well.
4. Then, transfer the Chenna poda batter into the mould.
5. Cover and cook on medium flame for 40 minutes.
6. Serve.