Bring 4 quarts (128 oz / 3785g) of whole milk to a boil in a heavy-bottomed 5-to-6-quart pan over high heat, stirring constantly.
When the foam begins to rise, reduce the heat to moderately low and immediately add 0. 5 cup (4 oz / 113g) lemon juice, stirring slowly in one direction until large cheese lumps separate from the whey. If cheese does not form within 1 minute, add 1 tbsp (0. 5 oz / 15g) more lemon juice, then remove from heat.
Moisten a triple-thick cheesecloth, line a colander with it in the sink, and transfer the cheese curds into the colander.
Pour the remaining whey through a strainer, saving 0. 75 cup (6 oz / 170g) of whey for your Chenna Rasedar gravy, and add the strained bits to the colander. Twist the cheesecloth tightly to extract moisture, place a weight on top (like a heavy bowl of water), and press for 20-30 minutes until the cheese weighs exactly 20 oz (570g), feeling firm but moist.
Break the warm cheese into chunks, press with paper towels to dry, and sprinkle in 1. 5 tbsp (0. 4 oz / 12g) unbleached flour.
Knead across the work surface with the heel of your palm until smooth and grain-free, then roll the dough into a rope and divide into 12 equal portions, rolling each into a smooth ball.
Heat 3 tbsp (1. 5 oz / 42. 5g) ghee in a nonstick frying pan over moderate heat, add 32 oz (907g) mashed potatoes, 1 tsp (0. 2 oz / 5g) salt, and 0. 25 tsp (0. 05 oz / 1. 5g) turmeric, and stir-fry for 3-4 minutes before transferring to a plate to cool.
In the same pan, heat the remaining 3 tbsp (1. 5 oz / 42. 5g) ghee, add 10 oz (283g) mashed peas, 0. 25 tsp (0. 05 oz / 1. 5g) garam masala, 0. 25 tsp (0. 05 oz / 1. 5g) paprika, 0. 5 tsp (0. 1 oz / 2. 5g) sugar, 0. 5 tsp (0. 1 oz / 2. 5g) salt, and 2 tbsp (0. 1 oz / 3g) herbs, stir-fry for 2-3 minutes, and transfer to a separate plate to cool.
Divide the cooled potato and pea mixtures into 12 equal portions each. Flatten a potato portion in your palm to about 3. 5 inches (9 cm), place a pea portion in the center, and wrap the potato entirely around the peas, molding it into a neat ball, and repeat for all 12 portions.
Oil your hands and work surface, flatten a cheese ball to 4. 5 inches (11. 5 cm) in diameter, place a stuffed potato ball in the center, and wrap the cheese completely around it. Seal smoothly, roll each ball in 0. 25 cup (0. 9 oz / 25g) sifted chickpea flour to coat, and shake off any excess.
Fill a deep-frying vessel halfway with ghee or vegetable oil and heat over moderately high heat until it reaches 350°F (180°C). Deep-fry the stuffed Chenna Rasedar balls one or two at a time for 3-4 minutes until golden brown, turning as needed, and drain on paper towels.
To prepare the gravy, blend 1. 4 oz (40g) chopped almonds, the ginger piece, and chilies until powdered, then add 0. 5 cup (4 oz / 113g) water to create a smooth purée.
Add 0. 5 tbsp (0. 1 oz / 3g) ground coriander, 1 tsp (0. 1 oz / 2g) ground cumin, and 0. 5 tsp (0. 05 oz / 1. 5g) turmeric, processing until blended into a wet masala.
Heat 5 tbsp (2. 5 oz / 71g) ghee in a large heavy-bottomed pan over moderate heat, add 1 tsp (0. 1 oz / 2g) cumin seeds and 4 whole cloves, frying for 10-15 seconds.
Add 0. 5 cup (4 oz / 113g) of chopped tomatoes and the wet masala, stir-frying until the oil separates, then stir in the remaining tomatoes, 0. 75 cup (6 oz / 170g) whey, and 1 tsp (0. 2 oz / 5g) salt, simmering covered on low heat for 20-25 minutes until thickened.
To serve your visually stunning Chenna Rasedar, pour the fragrant tomato gravy into a serving dish, slice the deep-fried cheese balls in half to reveal the green, gold, and white layers, arrange them cut-side up in the sauce, and garnish with fresh herbs.
Knead While Warm: For a flawlessly smooth, grain-free dough that won't split during frying, you must knead the fresh cheese while it is still warm. Use the heel of your palm to smear it across the counter until it becomes a cohesive, fluffy mass.
