- gari - 3 3/4 Kofuna
- ruwan dumi sosai - 1 kofin
- ruwan sanyi - 1/3 Gilashi
- man shanu marar dadi - 2 Art. spoons
- zuma ko agave nectar - 3 Art. spoons
- mai yisti mai yisti - 2 teaspoons
1. A cikin babban kwano, hada gari, gishiri da yisti, ta doke tare da mahadi a ƙananan gudu. A cikin karamin saucepan a kan wuta ko a cikin karamin kwano a cikin injin lantarki, zafi da madara har sai ya zama mai dumi, amma ba zafi. Ƙara man shanu da kuma haɗa, sannan kuma ƙara ruwa da zuma. 2. Sau daɗaɗa ƙara cakuda madara zuwa cakuda gari kuma ya motsa har sai da kama. Sanya kullu a kan gurasar da aka yi da sukari don kimanin minti 10. A madadin, knead da ƙuƙwalwar kullu a cikin kwano a babban gudun na kimanin minti 10 har sai kullu ya zama santsi. Sanya kullu a cikin tanda mai laushi mai haske, ya rufe kuma ya tashi sau 2, kimanin minti 45 - 1. 3. Bayan gwangwani ya tashi, saka shi a kan wani wuri mai laushi, mirgine shi a cikin square, sa'an nan kuma jujjuya shi a cikin zane-zane game da 22 cm cikin tsawon kuma sanya shi a cikin wani tsari da aka layi tare da takarda. Rufe tare da tawul mai tsabta mai tsabta kuma bari ya sake komawa sau 2, kimanin minti 40. 4. Yi la'akari da tanda zuwa 175 digiri. Zuba 2 kofuna na ruwan zãfi ƙarin wata don yin burodi da kuma sanya shi a kan ƙananan rack. Nau'i tare da gurasa sa a saman raka da gasa na minti 40-50. 5. Bada damar kwantar da hankali gaba daya kafin yankan cikin yanka.
Ayyuka: 2-3