Preparation

Step: 1/11

Heat 1 tbsp ghee in a small pan and fry the cashew nut bits until golden brown. Keep aside.

Step: 2/11

Grease a 4-5” round pudding mould or cake tin with ghee. Sprinkle 2 tbsp sugar to cover the bottom of the tin. Hold the tin with a pair of tongs over a medium flame. The sugar will melt and then caramelise.

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Gently swirl the tin so that the caramel coats the bottom.

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In a food processor, combine the paneer broken into pieces, sugar, cardamom powder and rava. Blend to a smooth paste. Use 1-2 tbsp of milk if the paneer is very dry.

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Step: 6/11

Remove this paste into a bowl. Combine with the fried cashews and raisins.

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Scrape this over the caramel layer in the prepared tin.

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Bake in a preheated oven at 180°C for 25 minutes until a skewer comes out clean and the top is a dark golden brown.

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Allow to cool in the tin for an hour. Run a knife around the sides, loosening the cake from the tin.

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Turn over into a dish and cut into wedges.

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Serve warm.