- ruwan zafi - gilashin 1
- busassun yisti - 1 st. a spoonful
- sugar - 4 teaspoons
- gishiri - 3/4 Teaspoons
- man kayan lambu - 130 Grams
- gari - 4 Kofuna
- kwan fitila - 1 sashi
- shinkafa - 1/3 Glass
- gwangwani gwangwani na iya - 2 guda
A cikin ruwan dumi, kaɗa yisti, ƙara gishiri, sukari, man fetur. Jin dadi sosai, sannu-sannu zuba cikin gari. Knead ba ruwa ba, mai sauƙi don juyawa da kullu. Don sa a kan 1,5 - 2 hours a wuri mai dumi. A cikin salted water, tafasa shinkafa har rabin dafa shi. Cire babban kifaye daga kifayen da kifi. A kan kayan lambu mai fry finely yankakken albasa. Lokacin da albasa ta zama zinariya, ƙara shinkafa da kuma fitar da minti 2. Rice da albasarta gauraye da kifaye. Koma fitar da 2/3 na gwajin. Sanya siffar kuma sa fitar da gurasar da aka yi birgima don a kafa bangarori. Cika albasa, shinkafa da kifi tare da kullu. Yi fitar da sauran kullu kuma rufe cika, kare gefuna. Gasa har sai an kafa ɓawon burodi a 200 ° C.
Ayyuka: 6-8