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Thursday, January 31, 2019

Preparing Syrian Dodge cook


Preparing Syrian Dodge cook


Ingredients

• 500 ml of liquid milk.
• 2 tablespoons large and half starch.
Half a cup of warm water.
One quarter cup of sugar.
Half a teaspoon of vanilla.
Chopped nuts and coconut as desired.

How to get ready

Put the sugar on the milk, then gently mix.
Dissolve the amount of starch in the water, add it to the amount of milk, sugar and mix well until the sugar starts to melt, and completely homogenize the mixture.
Place the mixture in a deep pan, preferably non-stick, then lift it to low or medium heat.
Gently mix the mixture with a wooden spoon. It is better not to leave the milk at this stage, fearing that it will burn or freeze once, and the starch inside will ruin the pudding.
Add vanilla to a slightly boiling phase and continue stirring until the milk boils and thickens.
Install special dishes or cups suitable for this purpose, and then let it cool completely at room temperature before we get into the refrigerator.
Leave the pudding to cool and keep in the fridge for at least an hour, then spread the nuts over the surface at will and offer.

Cooking Kamaruddin Kaabir

Ingredients

For the treatment of Mahlab Kamaruddin:
Two cups of Camar Din drink.
Three tablespoons of starch.
• 1/4 tablespoon of sugar.
A large spoon of molten water.
For acne treatment:
Three-quarters of the Tamarind Center Cup.
• 1/4 cup water.
Three-quarters cup of sugar.
Four teaspoons of starch.
For the treatment of white parotitis:
Two cups of liquid milk.
Three teaspoons of starch.
One quarter cup of sugar.

How to get ready

Prepare Kabbalah camar ad-din: put all the components of the mulabah kamarin into a non-stick pan, preferably with a thick bottom so as not to burn the ingredients while cooking on the fire.
Move the ingredients together using a hand racket until the starch and sugar are completely dissolved and homogenized together.
Lift the ingredients on low or medium heat and continue stirring with a wooden spoon until it boils and you reach strength and grip strength.
Place the pans in the serving cups for about a third, then place them in the refrigerator until they cool down a bit and the surface freezes.
Repeat the same process when preparing a karmic grille, white mulch.
Pour the white mullet as a second layer on Kamar al-Din quails and enter the refrigerator to cool and hold the surface.
Pour the tamarind pudding as a third layer and return to the refrigerator until it cools.

Decorate with nuts and coconut.


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