Rava Kurdai

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 3rd 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.