सोप्या पद्धतीने बनवा रव्याची कुरडई | Rava Kurdai | Ravyachi Kurdai | MadhurasRecipe | Ep – 346

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Rava kurdai is a traditional Maharashtrian recipe. This is very easy and simple recipe compared to gavhachi kurdai. Though it requires lot of efforts and time it is worth a try as the end result is simply delicious. Give it a try and drop a comment for me. You also can like, share and subscribe

Ingredients:
• 1 kg Fine rava / Sooji
• Water
• Salt to taste
• Oil

Method:
• 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 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 3rd day morning drain the floating excess water and add
fresh water again.
• Add a piece of alum for about an hour so that the 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 begin 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.
• 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 other hand.
• Stir with the rolling pin continuously.
• Try to use rolling pin for stirring as it is sturdy.
• Add a little cheek at a time and stir quickly so that no lumps of
cheek are formed.
• The cheek with begin to thicken up as it gets cooked.
• Stir continuously and make sure no lumps of cheek are formed.
• If you feel the cheek is too thick then add that water that has
been kept aside.
• When cheek is cooked, take the rolling pin out.
• 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 mould and grease it well with oil from inside.
• Put a medium shev mould in it. Fill up the mould with cheek.
• Take a wooden base and grease it well with oil.
• You can use plastic sheet too.
• Roll the kurdai on the wooden base and transfer it under 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 other side as well for one day.
• When kurdai is completely dry, store it in air tight container at a
cool and dry place.
• It has shelf life of about an year.
• You can make about 60 kurdai from 1 kg fine rava.

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