Rava(sooji) kurdai Making Machine

Rava Kurdai is a traditional Indian sun-dried snack known for its unique crunch and long shelf life. Made using fine rava (sooji), this delicacy is commonly prepared during summer months and enjoyed year-round once deep-fried.

Ingredients

• 1 kg Fine Rava / Sooji
• Water (as required)
• Salt to taste
• Oil (for cooking & frying)

Instructions

1. Soak rava in water and allow it to settle.
2. Drain floating water carefully without disturbing rava.
3. Repeat rinsing 2–3 times to remove impurities.
4. Soak completely in water for 2 days.
5. Replace floating water daily with fresh water.
6. On day three, replace water once again.
7. Add alum and soak for 1 hour.
8. Drain excess water and remove alum.
9. Boil equal quantity of water with salt and oil.
10. Gradually add rava mixture while stirring continuously.
11. Cook until thick and lump-free.
12. Steam the mixture for 10 minutes.
13. Grease chakali mold and fill with kurdai mixture.
14. Press and roll kurdai on greased surface.
15. Sun-dry for 2 days, flipping halfway.
16. Store fully dried kurdai in airtight container.

Watch the Recipe Video

Conclusion

Rava Kurdai is a labor-intensive but rewarding snack that captures the essence of traditional Indian summer cooking. Once deep-fried, these kurdai become light, crispy, and irresistible.

With proper drying and storage, this snack can be enjoyed for up to a year, making it a cherished homemade delicacy.