Preheat the oven to 180 degree Celsius (356 F) for 15 minutes.
Line a baking pan with parchment paper and grease it with a few drops of ghee.
Take the home-made Chhena (Paneer/ cottage cheese) and crumble it well.
Add it to a food processor with dough kneading attachment. Knead the paneer for about 1 minute to get a smooth consistency.
Add jaggery powder and keep mixing and kneading in food processor for another 2-3 minutes to get a batter. Do not add any milk or water at this point.
If the jaggery powder is very fine, the last step is enough. But since the jaggery powder I used was a coarser variety, I replaced my kneading attachment with the chopping attachment in the food processor and mixed the batter again for another 2-3 minutes.
Add the remaining ingredients except milk: ghee, cardamom powder, rava and salt.
Mix well to get a uniform batter of cake consistency. Add milk at this point to adjust the consistency of the batter. I needed 1/2 tbsp milk but it may vary for you depending on the Chhena moistness.
Pour the batter in the baking pan. Tap the pan gently on a flat surface to spread the batter evenly.
Bake the batter for 30-35 minutes in the toast mode of an OTG. If baking in microwave convection oven, bake it in the normal convection mode. Baking time may vary from oven to oven. Insert a toothpick to check if the cake is done. There should be absolutely no batter on the toothpick once removed.
Let the cake cool for 10-15 minutes. Turn over and remove the cake on a plate. I did not use a wire rack since this cake is thin and very soft. It might result in breaking when transferred to a wire rack.
Slice the Chhena Poda and serve. I served it with a warm cup of ginger tea. It may be relished as a sweet or dessert snack after meals.