How to Make Favorite بسبوسة الحليب المحمص.هشة ولذيذة وطعم يجمد الحواس

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بسبوسة الحليب المحمص.هشة ولذيذة وطعم يجمد الحواس.

بسبوسة الحليب المحمص.هشة ولذيذة وطعم يجمد الحواس

Hey everyone, it is Jim, welcome to our recipe page. Today, we're going to prepare a special dish, بسبوسة الحليب المحمص.هشة ولذيذة وطعم يجمد الحواس. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

بسبوسة الحليب المحمص.هشة ولذيذة وطعم يجمد الحواس is one of the most well liked of recent trending foods in the world. It's enjoyed by millions every day. It is simple, it is quick, it tastes yummy. بسبوسة الحليب المحمص.هشة ولذيذة وطعم يجمد الحواس is something that I've loved my entire life. They're fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have بسبوسة الحليب المحمص.هشة ولذيذة وطعم يجمد الحواس using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make بسبوسة الحليب المحمص.هشة ولذيذة وطعم يجمد الحواس:

  1. {Prepare كوب of سميد.
  2. {Take كوب of نارجيل (جوز هند).
  3. {Take ½ كوب of سكر.
  4. {Prepare ½ كوب of زيت.
  5. {Get كوب of حليب باودر.
  6. {Prepare ملعقه كبيره of خميره وملعقة بايكنج باودر.
  7. {Prepare ملعقة of فانيليا.
  8. {Make ready كوب of ماء.

Instructions to make بسبوسة الحليب المحمص.هشة ولذيذة وطعم يجمد الحواس:

  1. اول شي نحمس كوب الحليب الباودر لنحصل على اللون البني الجميل.
  2. بعدها نأخذ جميع المقادير السالقه ونخلطها مع بعض لنحصل على عجينة البسبوسه الطريه.
  3. بعدها نضعها في صاج مدهون بزبده وتدخل الفرن من الاسفل اولا حتى تنضح بعدها نحمر الوجه.
  4. نتركها تبرد ثم نسقيها شيره غليظه وتزين حسب الذوق... وعليكم بألف عافيه🌹.

So that's going to wrap it up for this exceptional food بسبوسة الحليب المحمص.هشة ولذيذة وطعم يجمد الحواس recipe. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!


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