Wheat Kurdai (Sun-Dried Wheat Fryums)

Name: Wheat Kurdai (Sun-Dried Wheat Fryums)
Ingredients: 2 cups Wheat starch (Cheek/Wheat Milk) (Originally '1 seer stiff wheat milk'. This is the settled starch from fermented wheat. Quantity estimated based on historical seer conversion (~2 lbs).); 8 cups Water (Originally '4 seers'. Used to dilute the starch for cooking (1:4 ratio).); 1 teaspoon Alum (powdered) (Originally '1/2 tola'. Used for whitening and texture. Optional.); 2 teaspoons Salt (Originally '1 tola'. Adjust to taste.); 2 cups Ghee (For deep frying. Quantity estimated.)

Crunchy, airy, and expanding to triple their size when fried, these traditional sun-dried wheat fryums are a nostalgic Indian snack. Made from fermented wheat milk cooked into a translucent dough and pressed into intricate spirals, they dry into hard discs that transform into delicate, snowy-white treats in hot ghee. Perfect as a crispy accompaniment to meals or a savory tea-time snack.

Ingredients

2 cups Wheat starch (Cheek/Wheat Milk) (Originally '1 seer stiff wheat milk'. This is the settled starch from fermented wheat. Quantity estimated based on historical seer conversion (~2 lbs).)
8 cups Water (Originally '4 seers'. Used to dilute the starch for cooking (1:4 ratio).)
1 teaspoon Alum (powdered) (Originally '1/2 tola'. Used for whitening and texture. Optional.)
2 teaspoons Salt (Originally '1 tola'. Adjust to taste.)
2 cups Ghee (For deep frying. Quantity estimated.)

Instructions

1Prepare a kitchen press (sev sancha) fitted with a disc containing about seven medium-sized holes (approximately mustard seed size or slightly larger). Grease the interior of the press lightly.
2In a heavy-bottomed pot (traditionally tinned), combine the stiff wheat starch (wheat milk) with the cold water. Stir until completely dissolved. Add the finely powdered alum and salt. Cook over low heat, stirring constantly and vigorously to prevent sticking or burning at the bottom. Continue cooking until the mixture thickens into a stiff, translucent dough.
3While the dough is still hot, transfer a portion into the prepared press. Place a wet saucer or plastic sheet underneath. Press the handle firmly to extrude the dough through the holes, moving the press in a circular motion to form spiral discs (similar to jalebi but slightly larger than a puri). Repeat until all dough is used.
4Transfer the formed kurdai onto straw mats or clean cloth sheets spread in direct sunlight. Carefully flip them over once they are firm enough to handle. Allow them to dry completely for 2-3 days until they are hard and brittle. Store in an airtight container.
5When ready to eat, heat ghee in a frying pan until hot. Reduce heat to low. Add a dried kurdai and fry gently; it will expand significantly and turn pure white. Remove immediately when crisp but before it browns. Serve as a crunchy snack or side dish.