Ingredjenti
- Flour, for baking1.5 cup
- Sugar, granulated1 cup
- Eggs3 piece
- Vermicelli, Pakistani1 can
Jogurt1 cup- Coconut, shredded1 cup
Pulver ta' ħawt1.5 teaspoon
Żejt tal-qamħ1 cup
Vanilja0
Zokkor0.8 cup
Ilma1 cup- Vanilja0
Passi
- 1
First, grease the tray or pan with oil, and it should have short edges. Preheat the oven to 180 degrees.
recipe.minutesGħodda meħtieġa:
Tazza
Forn - 2
Mix the dry ingredients together, including flour, coconut, and baking powder, and stir well. Set aside.
recipe.minutesGħodda meħtieġa:
Bowl tal-ħawt - 3
In a mixer, beat the sugar and oil well for two minutes until the sugar dissolves, then turn off the machine.
recipe.minutesGħodda meħtieġa:🍳Whisk - 4
Add the eggs gradually, one at a time, while whisking well until the eggs are incorporated. Then add the vanilla, followed by the dry ingredients, and add the yogurt. Mix the batter by hand until the flour is fully incorporated.
recipe.minutes - 5
Pour the mixture into the prepared tray or pan. Then, crush the vermicelli by hand and sprinkle it over the dough. Bake in the oven at 180 degrees for 25 minutes, then remove from the oven and let cool. Place in the refrigerator for two hours, then take it out.
recipe.minutes - 6
To make the syrup, place the sugar in a pot, add water, and heat while stirring until the sugar dissolves and boils. After boiling, add a pinch of vanilla and let it boil for 3 minutes, then let it cool and pour it while warm.
recipe.minutesGħodda meħtieġa:
Kazzola - 7
The syrup should be warm. Pour it over the tray after taking it out of the refrigerator, then place it back in the oven while it's hot just to absorb the syrup.
recipe.minutes
Fatti tan-Nutrizzjoni
Jogurtgħal kull 100gPulver ta' ħawtgħal kull 100gŻejt tal-qamħgħal kull 100gVaniljagħal kull 100gZokkorgħal kull 100gIlmagħal kull 100gVaniljagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.