- Quince - 1 Kilogram
- Sugar - 500 Grams
Don farawa tare da raina, bari ya bushe. Mun yanke kowane 'ya'yan itace zuwa sassa 4, sanya shi a cikin tukunyar burodi, rufe shi da takarda. Mun saka a cikin tanda da aka rigaya ya zama digiri har zuwa digiri 170 kuma gasa har sai an shirya - dangane da girman 'ya'yan itacen, zai dauki minti 50-60. Muna dauke da abincin daga cikin tanda, cire kullun kuma saka shi a cikin kwano don blender tare da kwasfa. Ta yin amfani da bakanci, toka zuwa santsi mai santsi. Muna dauka kwanon rufi, mai tsabta daga tsintsa da sukari. Cook a kan zafi kadan, stirring, har sai thickens. Lokacin da taro zai sauƙaƙe daga bango, cire shi daga wuta kuma ya dakatar da 'yan mintoci kaɗan. Ya kamata taro ya ji daɗin ƙanshi kuma ya sami sifa mai haske. Muna dauka kayan aiki mai zafi, takarda takarda a kan tushe na stela, kuma mun shimfiɗa a jikinta 3-4 cm na puree daga quince da sukari. Mun sanya shi a wuri mai bushe kuma bar shi don dare. Kashegari mun sanya waɗannan siffofi a cikin wutar lantarki mai tsanani (50-60 digiri) na 2-3 hours, don haka dankali mai dusarwa ya karaya kuma ya taurare. Daga lokaci zuwa lokaci, wani wuri a cikin minti 40, zamu juya bayanan pate. Sa'an nan kuma mu fitar da pate, yanke shi a cikin kayan cin hanci da dama da kuma siffar, kunsa shi a cikin takarda da takarda da kuma barin shi a cikin wani wuri mai sanyi don kamar 'yan kwanaki. Sa'an nan kuma ana iya saka pate daga gindin a cikin kwalba maras kyau da busassun kwalba, ƙuƙwalwa, da kuma pate a cikin wannan tsari har zuwa watanni 6.
Ayyuka: 5-6