Ingredjenti
Farina1000 grams
Zokkor500 grams
Farina tal-pulcin250 grams- Ghee for Sweets250 grams
Ħalib likwidu500 milliliters
Mastika1.5 teaspoon
Il-likwidu tal-fjuri tal-larinġ1 tablespoon
Il-likwidu tal-ward1 tablespoon
Pulver ta' ħawt1 tablespoon
Yeast1 tablespoon- Ground Nutmeg0.5 tablespoon
- Mahleb2 teaspoon
Passi
- 1
To melt the ghee, place it in a small pot set inside another pot containing hot water. Stir the ghee until it completely melts.
5 minGħodda meħtieġa:🍳Pot - 2
In a large bowl, mix all the ingredients except for the milk.
5 minGħodda meħtieġa:
Bowl tal-ħawt - 3
Gradually add the milk and knead the ingredients until a smooth dough forms. Leave the kaak dough in a warm place for at least 6 hours to rest.
360 min - 4
Divide the dough into small balls and shape them into thin cylinders, joining the ends together to form a ring with a hole in the center (in the shape of kaak).
10 min - 5
Place the kaak rings on a tray and bake them in the oven for 15 minutes at medium heat, 180°C, starting from the bottom for the first 10 minutes, then from the top for 5 minutes.
20 minGħodda meħtieġa:
Forn
Fatti tan-Nutrizzjoni
Farinagħal kull 100gZokkorgħal kull 100gFarina tal-pulcingħal kull 100gĦalib likwidugħal kull 100gMastikagħal kull 100gIl-likwidu tal-fjuri tal-larinġgħal kull 100gIl-likwidu tal-wardgħal kull 100gPulver ta' ħawtgħal kull 100gYeastgħal 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.