- ruwa - 1/4 kofin
- Butter - 3 Art. spoons
- gishiri - teaspoons 1/4
- chilli foda - 1 tsunkule (babba) ko 'yan tsunkule na baki barkono)
- gari - 1/2 kofin
- manyan qwai - 2 guda
- Gruyère cuku ko wasu cakuda mai wuya - 3/4 Kofuna
1. Yi amfani da tanda zuwa digiri 220. Gyara kwalliyar burodi tare da takarda takarda ko silin da aka yi da kayan kwalliya. Rashin ruwa, man shanu, gishiri da chilli foda a saucepan har man shanu ya narke. Ƙara gari kuma yin tafiya mai karfi har sai an kwashe gaura daga bangarorin kwanon rufi, tara a cikin kwano. Cire daga zafin rana kuma bari tsayawa na minti 2. 2. Ƙara qwai, daya a lokaci daya, raɗawa kullum. Gurasar za ta zama mai laushi, amma bayan minti daya (ko haka haka) za a sassaka shi. Ƙara yawancin cukuran grated (bar sauran don sprinkling) da kuma haɗuwa da kyau. 3. Sanya dafaccen dafa a cikin jakar daji da kuma sanya kwallaye a cikin kwandon burodi girman nauyin tumatir. Hakanan zaka iya yin wannan tare da spoons biyu. Yi yalwa da yayyafa ƙwallon tare da sauran cuku. 4. Gasa ga minti 10, sannan rage yawan zafin jiki daga cikin tanda zuwa digiri 190 kuma gasa wani minti 20-25 har sai launin ruwan kasa. Ku bauta wa gushers dumi.
Ayyuka: 24-30