- gari - 1/2 kofin
- koko foda - 1/2 kofin
- gishiri - 1/2 st. spoons
- yin burodi foda don kullu - 1/4 st. spoons
- soda - 1/2 teaspoonfuls
- 1/2 kofin man shanu
- sugar - 3/4 Glass
- masara ko wasu syrup - 1 Art. a spoonful
- qwai - 2 guda
- Lalafin vanilla - 1 st. a spoonful
- cakulan kwakwalwan kwamfuta - 1 gilashin
1. Shirya tukunyar burodi a gaba - takarda da girman nauyin 20 zuwa 20 cm Idan ana so, sanya takarda a kan shi ko man shafawa. 2. Yi la'akari da tanda zuwa zafin jiki na digiri na Celsius 190, ya kafa ɗakunan a tsakiyar majalisar. 3. A cikin kwano, kaɗa gari, koko, gishiri, yin burodi foda, soda. A cikin wani kwano, narke man shanu akan zafi mai zafi kuma cire daga zafi, ƙara sukari, syrup kuma haxa shi da mahadi. Hakanan kuma ƙara ƙwai biyu, whipping da taro sosai. Ƙara vanillin. 4. Sada sinadaran busasshen cikin masarar da aka samo kuma haɗuwa har sai kullu ya kasance daidai. A ƙarshe, ƙara cakulan cakulan ko grated cakulan da kuma sake sake sakewa. 5. Zuba da ƙaddara kullu a cikin takarda mai dafaffiyar daɗaɗɗen, ya shimfiɗa saman launi, sanya gurasar dafa a cikin tanda da gasa tsawon minti 30. Gwada ɗan goge baki, idan an shirya kullu - idan itacen ya bushe ya kuma tsabtace, to an cire kullun. 6. Ku kwantar da kwasfa a cikin dakin da zafin jiki, a yanka shi cikin sashi kuma ku yi aiki tare da ruwan 'ya'yan itace, shayi ko madara.
Ayyuka: 4-6