Heat 2 liters of whole milk in a heavy-bottomed pan over medium heat. Stir occasionally to prevent scorching.

When the milk comes to a gentle boil, reduce heat and add 4 tbsp vinegar slowly while stirring. The milk will separate into curds and whey. Turn off heat.

Pour through a muslin/cheesecloth-lined sieve. Rinse the curds under cold water to remove the vinegar taste.

Tie the muslin and hang for 20–30 minutes to drain excess whey. The chenna should be moist but not dripping.

Transfer the chenna to a plate and knead for 6–8 minutes until smooth and slightly glossy. Add 1 tsp corn flour and knead briefly to incorporate.

Divide into equal portions and roll into smooth balls. Flatten them slightly.

In a wide skillet, combine 4 cups of water and 1 cup of sugar. Bring to a simmer and add 1 tbsp rose water and 1 tbsp rose syrup.

Gently slide in the chenna discs. Poach the discs on low-medium heat for 8–10 minutes until they puff and firm up. Remove and set aside to cool in the syrup.

Pour 1 liter of whole milk into a wide pan. Bring to a boil, then reduce heat to simmer.

Add crushed cardamom pods and simmer, stirring occasionally, until the milk reduces by about one-quarter to one-third and takes on a creamy thickness (15–25 minutes).

Stir in 6 tbsp sugar and 2 tbsp rose syrup. Taste and adjust sweetness.

Cool the milk completely. Remove cardamom pods; chill in the refrigerator.

Once both the chenna discs and ras are cool, gently transfer the chenna into the chilled ras. Let them soak for at least 2–4 hours, preferably overnight.

Garnish with finely chopped pistachios, cashews, and almonds before serving.