Grease the mini molds with ghee and keep aside.
Preheat the oven at 180° C.
Now take chhena in a mixing bowl and mash it gently by hand (not too fine texture).
Then add sugar, sooji, cardamom powder, chopped dryfruits and mix well till everything incorporates well.
Transfer the chhena mixture into the mini molds evenly (fill upto 3/4th of the molds).
Tap the molds a bit and bake at 180° C for 30-35 mins / till a toothpick inserted comes out clean.
Take out the molds, allow to cool down completely.
On a plate, turn the molds upside down to get the deliciously soft mango chhena poda.
Serve as it is or cold as a sweet snack or dessert after meal !