- Chocolate m - 120 Grams (duhu kullu)
- Oily creamy - 230 Grams (duhu kullu)
- Vanilla cire - 1 teaspoon (duhu kullu)
- Gurasa - 180 Grams (duhu kullu)
- Qwai - 4 Gumma (duhu kullu)
- Sugar - 420 Grams (duhu kullu)
- Sugar - 70 Grams (nauyi nauyi)
- Vanilla cire - 1/4 Teaspoons (nauyi nauyi)
- Salts - 1 tsunkule (nauyi mai nauyi)
- Kirim mai tsami - 230 Grams (nauyi nauyi)
1. Saka guda da cakulan a cikin kwano, yalwata shi da man shanu mai diced kuma saka shi a kan wanka mai ruwa. A kan karamin zafi, sa ido a cikin cakulan har sai cakulan ya watse gaba daya. Qwai da sukari a cikin wani kwano. 3. Zuba cakulan cikin cakuda kwai, ƙara siffar gari da kuma cirewar vanilla. Sanya har sai an kafa wani launin ruwan kasa mai launin fata. 4. Mu rufe takarda burodi (ganuwar da kasa) tare da mubaya mai zafi da kuma cika shi da cakulan cakulan. 5. Cakuda mai cakuda tare da cokali mai yatsa, sanya gwaiduwa, sukari, gishiri. Ƙira kuma ƙara ƙarar da aka cire. 6. A gefen wata cokali mai duhu da aka sanya shi mai kirki. Kula da cokali a kan cakulan kullu ya zana "taurari" fararen, kamar dai yana nuna haske a kan duhu, ba tare da hadawa ba. Minti na 35 zuwa 40 a cikin tanda mai zafi, da zazzabi na 180 digiri gasa. Mun bar shirye-shirye don dare. Kashegari yanke launin launin ruwan kasa cikin kashi kuma saka su a kan tasa. Bon sha'awa.
Ayyuka: 4