- Gurasa - 500 Grams
- Salt - 7 Grams
- Spice cakuda - 15 Grams
- Gishiri mai yisti - 25 Grams
- Currant - 110 Grams
- Raisins - 110 Grams
- Man da aka tsinke - 50 milliliters
- Ruwan zafi - 250 Milliliters
- Fasa - 80 Grams (Don ado :)
- Water - 25 Milliliters
Sinadaran. Gasa man shafawa mai bushe (gari, gishiri, sugar, kayan yaji da yisti mai yisti). Sa'an nan, ƙara man da ruwa. Ku kula da kullu kullu. Lokacin da kullu ya fara motsawa amma ba ya tsage, ƙara raisins da currants, haxa da kyau. Bayan haka, a rufe kullu tare da tawul ɗin damp kuma ya bar shi (kimanin minti 45 ko kuma sai an ninka girman). Lokacin da aka shirya kullu, ajiye a kan teburin da kuma tsage tsage, kimanin 120 g. Gungura kwallaye kuma saka su a kan takarda mai greased. Sa'an nan kuma, rufe da tawul ɗin damp kuma sanya shi a wuri mai dumi don hawa (darajar su kara sau biyu). Gasa gari da ruwa har sai lokacin farin ciki kuma sanya a cikin jakar kayan ado (ko zaka iya amfani da kunshin kuɗi, yanke kan kusurwa). Kuma yi alama a cikin hanyar gicciye. Sa'an nan, sanya takardar burodi a preheated zuwa 210 ° C kuma gasa na mintina 18. Ku bauta wa zafi tare da man shanu.
Ayyuka: 10