Kalluumeysiga kalluunka waxoogaa dhadhan ah oo caan ku ah ayaa u isticmaalaya dhadhanka macaan-macaan ee loogu talogalay isticmaalka marka xilligooda oo dhan-gaaban xilliga jiilaalka iyo horraanta gu'ga. Waxaan jeclaan lahaa iyaga oo ka dufsada caano fadhi ama ricotta ama jalaato- yar oo tosted ah oo la jarjaray, walbana kuma dhaawacmin. Waxay sidoo kale yihiin dhadhan fiican leh canjeelada ama waffles. Sharoobada dhuxusha iyo malabka ee kusaddii xitaa waxay kaloo u shaqeeyaa sida quruxda caanaha ah ee loogu talagalay hilibka doofaarka ama hilibka doofaarka .
Waxa aad u Baahantahay
- 2 rodol oo kalluun ah
- 3 koob oo biyo ah
- 2 koob oo malab ah
- 1/2 koob sonkor ah
Sida loo sameeyo
- Keen soo qaboojiyaha bakeeriga buuxa oo biyo ah karkarinaya.
- Dhanka kale, ka gooyaa afkoda ka soo kalluunka. Midkoodna dameerka yar ama laba kalluun godka oo leh mashiinka cirridka ama cadayga ee miraha quruxda badan leh ama gooyo kalluunka kala badh oo ka saar miraha wax yar oo yar oo jilicsan oo leh miraha laga saaray.
- Bakhaar dhexdhexaad ah, keen biyaha, malab, iyo sonkorta oo kaliya karkariyo. Ku darso kalluunka, dibna ugu soo celi karkari. Isku hagaaji kuleylka si aad u ilaaliso joogtada ah oo isku karsaaraya, karkarinaya xumbo kasta oo kobcaya, illaa kalluumaysatadu jilicsan yihiin, qiyaastii 25 daqiiqadood halbow iyo 40 daqiiqo kalluunka oo dhan .
- Ku wareeji kalluunka kulul ee barafka yar ama khudradda dabacsan oo ku dabool daboolka. Qalabka hawada kulul ee dhalooyinka ku jira qashin-qubka muddo 10 daqiiqo ah.
- Ka saar dhalooyinka oo u daa inay qaboojiyaan ka hor intaad ku kaydin meel qabow oo mugdi ah ilaa lix bilood. Marka xargaha la furo, ku hay qaboojiyaha.
Marnaba ma la qasacan ama la ilaaliyo ka hor? Iska hubi 10 Talaabo oo loogu talagalay Guriga Si Kedis ah oo loogu talagalay guud ahaan.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 51 |
| Total Fat | 0 g |
| Fatuurad la ruxay | 0 g |
| Fat | 0 g |
| Kolestarool | 0 mg |
| Sodium | 1 mg |
| Carbohydrateska | 14 g |
| Fiber diirran | 0 g |
| Protein | 0 g |