Curdle the Milk: In a heavy-bottomed pot, bring 2 L milk to a gentle boil, stirring constantly to prevent sticking.

Separate Whey and Chenna: Reduce heat, add lemon juice/vinegar gradually, and stir until milk separates into curds (chenna) and whey. Turn off heat and let rest 2 minutes.

Strain and Rinse: Line a sieve with muslin or cheesecloth, pour in the curds, rinse under cold water to remove acidity, then gather cloth corners and hang for 30 minutes to drain.

Knead Chenna: Transfer the moist chenna to a clean surface and knead vigorously for 8–10 minutes until smooth, soft, and slightly shiny.

Shape Discs: Divide the dough into 12 equal portions, roll into balls, then flatten gently into 1 cm-thick discs without cracks.

Prepare Sugar Syrup: In a wide pan, combine 1 cup sugar and 4 cups water. Add crushed cardamom pods and bring to a rolling boil.

Cook Chenna Discs: Gently drop the discs into boiling syrup, cover, and cook on high for 15 minutes until they double in size. Turn off heat and let rest in syrup for 10 minutes.

Make Flavored Milk (Ras): In another pan, bring 1 L milk to a simmer, add saffron and simmer until reduced by one-third. Stir in sugar, cardamom powder, and nuts until sugar dissolves; remove from heat.

Assemble and Chill: Gently squeeze syrup from each disc and transfer into warm ras. Refrigerate for at least 4–6 hours (or overnight) to allow flavors to meld.