Kurdai – Marathi Recipe

Instructions

• Wash and soak wheat for 3 days. Wash the wheat and change the water daily.
• It means if you have soaked wheat today morning, wash and change water next day morning and repeat the same on 3rd day.
• On 3rd wheat ferments and puffs up. Wheat becomes soft and ff you press it in 2 fingers, it releases the cheek.
• This is an important step in making kurdai. Wash and clean wheat on the 3rd day.
• Add some more water in wheat. Take 1/2 cup in blender pot and add 1 cup water in it.
• Blend this in a blender. Take out the blended wheat into a pan.
• Add some more water and clean the blender pot. Add that water in the blended mixture.
• Add lots of water in the blended mixture and wash it really good. Remove the roughage aside.
• Take a pot and place cheesecloth or cotton cloth over it. Place a strainer over it and strain the blended wheat mixture through it.
• Add some water and strain it again.
• Take the roughage again, add some more water. Wash it really good and drain it through the cheesecloth.
• Take the drained mixture, cover, and keep overnight.
• Cheek will settle down and water will float above it. The next morning, try to drain maximum water from it.
• Measure the quantity of cheek left behind and add the same quantity of hot water in it.
• Heat up a pan on medium heat and add oil so as not to form lumps of the cheek.
• Add water, salt, and cover and bring it to boil.
• When water begins to boil, add cheek into boiling water.
• Use a rolling pin for stirring continuously to avoid lumps formation of the cheek.
• Cooking of cheek is the most important step in this process.
• Cook the cheek until it is nice and thick. Cover and cook for about 5 minutes.
• After 5 minutes, remove the lid and check. The cheek becomes white and transparent.
• Turn off the gas and cheek is already.
• Grease the surface on which you are going to make kurdai with oil.
• Take chakali mould and place shev making the dish in it.
• Fill up the cheek in chakali mould and roll out kurdai.
• Sundry the kurdai under hot sun for about 1-2 days.
• You can store kurdai in an airtight container. These have a shelf life of about 1-2 years.
• You can make 30-35 kurdai from cheek of 1 kg wheat.