Take 2litres of milk, boil it and curdle it using vinegar or lemon juice.
Strain the water and wash the chhana under running water to remove the tanginess
Take the chhana on a plate and add sugar and start mixing with the hand for a smooth consistency
Add the semolina and keep on mixing. It tastes around 20minutes for a smooth consistency. Add 2tbsp of milk, ghee, raisin, almond and cashew and mix.
Take a greased pan, pour the mix into it and bake it either by putting it in the oven at 180C/40min or steam inside pressure cooker for 1hour. Check with toothpick if it is cooked.
Take cream in a pan and heat it on a low flame. Dissolve gelatin in cold water and after sometime add it to the cream and heat the mixture till the gelatin dissolves completely.
Meanwhile, whisk the cream cheese with little sugar, add the Mango pulp and fold it in the cream
When the cream gelatin mix cools a bit, add the Mango mix and mix well using a hand blender for smooth consistency so that there are no lumps. Pour it over the Chhenapoda and let it set in the fridge for at least 4hours. Take it out and cut pieces to serve.