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मधुराज् रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खाली दिलेल्या लिंक वर क्लिक करा.
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Ingredients:
• 1 kg Wheat
• Alum
• Water as needed
• Salt to taste
Method:
• Wash the wheat really good and soak it in enough water for a day.
• Next day, drain all the water from soaked wheat and wash it 2-3 times really good.
• Again soak the wheat in enough water for a day.
• On 2nd day, again drain all the water from soaked wheat and wash it 2-3 times really good.
• Again soak the wheat in enough water for a day.
• On the 3rd day, drain all the water from soaked wheat and wash it 2-3 times really good.
• Again soak the wheat in enough water for a day.
• On 4th day, drain all the water from soaked wheat and wash it 2-3 times really good.
• Transfer the soaked wheat into a blender jar and blend it into coarse paste.
• Strain the mixture through a strainer and take out the leftover bhusa into a pan.
• Add water in the bhusa and wash it really good.
• Strain the water into already strained mixture & squeeze as much water as possible form bhusa.
• Repeat the process 2-3 times.
• Strain the mixture well once and add enough water in it.
• Stir the mixture with alum 2-3 times.
• Cover and rest it overnight.
• Drain out the floating water carefully without disturbing the chik which is settled at the base.
• For left over water which is very close to the chik, strain it through a suji strainer and transfer the
chik in the suji strainer into the pot containing chik.
• Mix the chik really good once and transfer in into a pot. Check the quantity.
• Add equal amount of water into a pot and add salt.
• Bring it to boil and turn the heat to low.
• Add the little chik at a time into boiling water and stir it well. No lumps of chik should be formed.
• Mix it really good on low heat only.
• Cook the mixture well stirring continuously until it gets nice glaze.
• Add 1 tsp hot water at the center of the pan and min well. Turn the gas off
• Cover and cook the mixture on lowest possible heat for just 5 minutes.
• You can place a skillet on the gas and the pot containing the mixture on it for steaming.
• The process after this point should be fast. The chik should not get cool.
• Fit a shev disk in the chakli mold.
• Dip a spoon in water and take out the chik into a chakli mold.
• Roll out kurdai on a plastic paper.
• Sundry the kurdai under hot sun for a day.
• When the kurdai is still moist, flip it over and dry it well from other side too.
• Dry the kurdai under hot sun for about 3-4 days.
• When kurdai is completely dry, store them in an airtight container.
• You can store it over a year and fry whenever needed.
• You can make around 45-50 kurdai from 1 kilo wheat.
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