Rava Kurdai – Marathi Recipe

Instructions

• Take rava in a pot and add water enough to soak all the rava.
• Wait for 2 minutes and let the Rava settle down at the bottom of the pot.
• Drain the water that is floating above the Rava without disturbing it.
• Repeat the procedure 2-3 times until all the dirt if any is removed.
• You also can drain the water through the sooji strainer.
• Add enough water so that all the Rava is soaked in it.
• Cover and soak the Rava in enough water for 2 days.
• If you soak the rava in the morning then in every evening drain the floating water and soak the Rava in enough fresh water.
• On the 3^rd day, morning drain the floating excess water and add fresh water again.
• Add a piece of alum for about an hour so that all the impurities if any will be removed and kurdai will get nice white color.
• After an hour drain all the excess floating water.
• When really thick water begins to flow out then stop and remove the piece of alum.
• The cheek for making kurdai is ready.
• In a thick bottom big pot take water equivalent to the quantity of the cheek.
• Try to use a thick bottom pot for cooking cheek so that it won’t stick to the bottom of the pot or burn at the base.
• Add salt to taste, 1 tbsp oil, and bring the water boil.
• When water begins to boil nicely, reduce the heat to medium and take out about glassful water out and keep it aside.
• Take a rolling pin in a hand and pour the cheek into boiling water with the other hand.
• Stir with the rolling pin continuously.
• Try to use a rolling pin for stirring as it is sturdy.
• Add a little cheek at a time and stir quickly so that no lumps of the cheek are formed.
• The cheek with begins to thicken up as it gets cooked.
• Stir continuously and make sure no lumps of the cheek are formed.
• If you feel the cheek is too thick then add that water that has been kept aside.
• When the cheek is cooked, take the rolling pinout.
• Dip your hand in hot water and remove the cheek stuck to the rolling pin.
• Put a skillet or jail on the gas and put the pot on it.
• Keep the heat on low and cover the pot with a lid.
• Steam the cheek for about 10 minutes.
• After about 8 minutes remove the lid and mix the cheek well again.
• Take the chakali mold and grease it well with oil from inside.
• Put a medium shev mold in it. Fill up the mold with cheek.
• Take a wooden base and grease it well with oil.
• You can use a plastic sheet too.
• Roll the kurdai on the wooden base and transfer it under the hot sun.
• Let the kurdai dry for one day.
• You will be able to take the kurdai off the wooden base easily the next day.
• Flip it over and let it dry from the other side as well for one day.
• When kurdai is completely dry, store it in an airtight container at a cool and dry place.
• It has a shelf life of about a year.
• You can make about 60 kurdai from 1 kg fine Rava.