Recipe

Instructions:
1)   Preparing Wheat:
Take 2(Two) big cups of wheat in a metal pot without a handle.
Clean the wheat with water 2 to 3 times, adding clean water each time.
Cover the pot and soak the wheat for 3(Three) days, changing the water every daytime and evening.
2)   Grinding Wheat:
After 3(Three) days, transfer the soaked wheat (without water) into a mixture jar.
Add big spoons of water to the mixture jar and grind the wheat.
Take a big cooking pan (5 liters) and place a strainer on it.
Filter the ground wheat through the strainer.
Repeat the process for the rest of the ground wheat.
3)   Extracting Wheat Essence:
Add 5 to 6 glasses of water to the filtered wheat in the cooking pan.
Beat the mixture to extract the essence, ensuring only the essence and the skin remain.
4)   Second Filtering:
Transfer the filtered wheat into another big cooking pan covered with a cotton cloth.
Let it soak for 10 to 12 hours or overnight.
Remove the upper level of water from the soaked wheat.
5)   Preparing Wheat Essence Mixture:
Measure the wheat essence.
In a thick-bottomed pot, add a glass of water, salt, and pieces of alum. Mix them properly.
Heat the pot on the gas.
Once the water is hot, add the wheat's essence.
Mix using a rolling pin, stirring continuously for 5 to 7 minutes.
Use a silicone spatula to ensure thorough mixing.
Check the consistency by touching the mixture with soaked hands; it should not be sticky.
Cover the pot and let it simmer on low flame for 3 to 4 minutes.
6)   Steaming and Shaping:
Grind the mixture and add Sev Jadi.
After 3 minutes, the flour is steamed and ready.
Turn off the gas and transfer the mixture into a Brass Sev Sancha.
Cover the remaining mixture and set aside.
Shape the mixture into sev and arrange them on a plastic towel.
Repeat the process for the rest of the mixture.
Let it dry for 2(Two) days.
7)   Frying Sev:
After 2(Two) days, remove the sev from the plastic cloth and place them in a dish.
Heat oil in a pan.
One at a time, add the sev pieces to the pan and cook them until they are crispy.
Flip them and fry the other side.
Repeat the process for the remaining sev.
8)   Serving:
Once fried, remove the sev from the pan and serve them in a dish.
Tips:
Clean and rinse wheat thoroughly before soaking.
Use fresh water and change it daily during soaking.
Add just enough water when grinding wheat.
Beat the mixture well to extract the essence.
Cover with cotton cloth while soaking.
Measure wheat essence accurately.
While cooking, keep stirring constantly.
Test consistency by touching with soaked hands.
Cover while simmering on low flame.
Cautions:
Handle hot oil with care to prevent burns.
Ensure good ventilation during cooking.
Use appropriate utensils and equipment.
Keep an eye on cooking to avoid scorching or overcooking.
Store Kurdai in an airtight container for freshness.