Preheat oven at 200° C.
Take a baking tin and line it with a parchment paper. Set aside.
Take warm chhena in a large bowl and mash well.
Add sugar and rice flour. Now start kneading it using your hand. Knead the Chhena for about 5 minutes to make a smooth paste until sugar dissolves completely.
Now add cardamom powder, desi ghee and chenna water. Mix well.
Next add the cashewnuts and raisins to the Chhena mixture and mix lightly.
Pour the mixture in the baking tin. Level the top.
Bake it at 200 degree C for 50 minutes or till the top turns brown and a toothpick inserted in the center comes out clean.
Run a knife through the sides and invert it on the rack immediately. If delayed, the sugar in the base of the pan becomes hard and chhena poda sticks to the bottom.
Cut into pieces and enjoy. Refrigerate when cold.