- sugar - 13/4 Kofuna
- lemun tsami - 2 guda
- ƙananan quince (game da 1 kg) - 10 guda
- gishiri - 1 tsunkule
- man shanu - 2 abubuwa. spoons
- gari don farfajiya - - Sassan
- Ƙirƙashin taƙaitacciyar da aka yi a shirye-shiryen - - Sassan
A cikin babban saucepan Mix 10 kofuna na ruwa da kuma 1 kopin sukari. Cire kwasfa daga 1/2 lemun tsami kuma ƙara zuwa kwanon rufi. Yanke lemons a cikin rabin, ƙara 1 1/2 ruwan lemun tsami a cikin kwanon rufi. Juice daga rabin lemun tsami ya ajiye. Yanke shingen guda biyu kuma ƙara zuwa kwanon rufi. Ku zo zuwa tafasa. Rufe, rage zafi da kuma dafa har sai laushi, minti 8 zuwa 10. Drain da ruwa da kuma saita quince a waje. Yi la'akari da tanda zuwa digiri 190. A cikin wani saucepan, hada sauran kofuna waɗanda 3/4 na sukari da gishiri. Cook a kan matsanancin zafi har sai cakuda ya fara raguwa kuma ya zama launin ruwan kasa. Cire daga zafin rana da kuma haɗuwa da man fetur. Shirya quince a cikin tukunyar burodi. Top tare da sauran ruwan 'ya'yan itace na rabin lemun tsami. A kan aikin farfajiyar mai sauƙi, mirgine kullu tare da diamita 30 cm kuma kauri na 3 mm daga kullu. Sanya kullu a kan yunkurin, gyaran gefuna. Gasa har sai gurasar ba ta bari ruwan 'ya'yan itace ba, kuma kullu ba ya juya launin ruwan kasa ba, kimanin minti 45. Cire daga tanda kuma bari tsaya na minti 10. Juya cake a kan tasa kuma ku yi dumi.
Ayyuka: 8