Boil milk, curdle with lemon juice, strain whey, and rinse to prepare soft fresh chenna.
Knead chenna with sugar, semolina, cardamom powder, and chopped cashews until light.
Grease a baking tin with ghee.
Press chenna mixture into tin and bake at 180°C for 35 minutes until top turns dark brown and caramelized.
Cool completely, slice, and serve.