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{"id":253048,"date":"2023-04-10T13:52:22","date_gmt":"2023-04-10T11:52:22","guid":{"rendered":"https:\/\/www.prishtinapress.net\/?p=253048"},"modified":"2023-04-10T13:52:22","modified_gmt":"2023-04-10T11:52:22","slug":"puding-turk-kazandibi-embelsira-te-cilen-te-gjithe-e-adhurojne","status":"publish","type":"post","link":"https:\/\/www.prishtinapress.org\/puding-turk-kazandibi-embelsira-te-cilen-te-gjithe-e-adhurojne\/","title":{"rendered":"Puding turk kazandibi: \u00cbmb\u00eblsira t\u00eb cil\u00ebn t\u00eb gjith\u00eb e adhurojn\u00eb!"},"content":{"rendered":"
E but\u00eb, e \u00ebmb\u00ebl si fjoll\u00eb bore<\/strong><\/p>\n P\u00ebr kazandibi nuk jan\u00eb t\u00eb nevojsh\u00ebm artikuj t\u00eb shtrenjt\u00eb, por kujdesi dhe durimi, transmeton Telegrafi.<\/p>\n P\u00ebrb\u00ebr\u00ebsit:<\/strong><\/p>\n \u2013 1 lit\u00ebr qum\u00ebsht; P\u00ebrgatitja:<\/strong><\/p>\n N\u00eb qum\u00ebsht shtoni sheqerin e im\u00ebt dhe qiteni n\u00eb pllak\u00eb shporeti q\u00eb t\u00eb vloj\u00eb.<\/p>\n Gjat\u00eb asaj kohe tundni miellin, nishesten\u00eb dhe t\u00eb verdh\u00ebt e vez\u00ebs me pak uj\u00eb dhe gradualisht duke e p\u00ebrzier vazhdimisht shtoni n\u00eb qum\u00ebshtin i cili vlon.<\/p>\n Ulni zjarrin dhe zieni derisa t\u00eb dend\u00ebsohet.<\/p>\n N\u00eb fund shtoni gjalpin dhe kur ai t\u00eb shkrihet shkurtimisht me mikser tundni kremin q\u00eb t\u00eb b\u00ebhet i shkrift\u00eb.<\/p>\n Nj\u00eb tigan t\u00eb madh lyeni me gjalp\u00eb dhe qitni sheqerin pluhur, nd\u00ebrkaq sip\u00ebr qitni kremin e nxeht\u00eb.<\/p>\n Tiganin l\u00ebreni n\u00eb pllak\u00eb shporeti q\u00eb sheqeri t\u00eb karamelizohet.<\/p>\n Her\u00eb pas here me lug\u00eb kontrolloni se a \u00ebsht\u00eb karamelizuar, dhe n\u00ebse tigani \u00ebsht\u00eb m\u00eb i madh se pllaka, silleni n\u00eb at\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb nxehet i gjithi.<\/p>\n Kur t\u00eb p\u00ebrfundoj\u00eb karamelizimi, tiganin vendoseni n\u00eb nj\u00eb tepsi t\u00eb madhe dhe n\u00eb tepsi me kujdes qitni uj\u00eb t\u00eb ftoht\u00eb p\u00ebr t\u2019u ftohur sa m\u00eb shpejt dhe p\u00ebrmbajtja t\u00eb ndahet nga ena.<\/p>\n \u00cbmb\u00eblsir\u00ebn e ftohur futeni n\u00eb frigorifer p\u00ebr dy or\u00eb, pastaj me thik\u00eb t\u00eb mpreht\u00eb priteni n\u00eb shirita t\u00eb gjer\u00eb.<\/p>\n \u00cbmb\u00eblsir\u00ebn e p\u00ebrfunduar zbukurojeni me miell kokosi apo me f\u00ebst\u00ebk\u00eb t\u00eb bluar.<\/p>\n Ju b\u00ebft\u00eb mir\u00eb.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" E but\u00eb, e \u00ebmb\u00ebl si fjoll\u00eb bore P\u00ebr kazandibi nuk jan\u00eb t\u00eb nevojsh\u00ebm artikuj t\u00eb shtrenjt\u00eb, por kujdesi dhe durimi, transmeton Telegrafi. P\u00ebrb\u00ebr\u00ebsit: \u2013 1 lit\u00ebr qum\u00ebsht; \u2013 3 lug\u00eb miell orizi (b\u00ebn edhe miell gruri), \u2013 3 lug\u00eb nisheste; \u2013 1 got\u00eb sheqere t\u00eb im\u00ebt; \u2013 50 g gjalp\u00eb apo margarin\u00eb; \u2013 1 t\u00eb […]<\/p>\n","protected":false},"author":8,"featured_media":253054,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_oct_exclude_from_cache":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-253048","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-uncategorized"},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/posts\/253048","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/comments?post=253048"}],"version-history":[{"count":1,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/posts\/253048\/revisions"}],"predecessor-version":[{"id":253055,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/posts\/253048\/revisions\/253055"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/media\/253054"}],"wp:attachment":[{"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/media?parent=253048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/categories?post=253048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.prishtinapress.org\/wp-json\/wp\/v2\/tags?post=253048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\u2013 3 lug\u00eb miell orizi (b\u00ebn edhe miell gruri),
\n\u2013 3 lug\u00eb nisheste;
\n\u2013 1 got\u00eb sheqere t\u00eb im\u00ebt;
\n\u2013 50 g gjalp\u00eb apo margarin\u00eb;
\n\u2013 1 t\u00eb verdh\u00eb t\u00eb vez\u00ebs;
\n\u2013 \u00bd gote sheqer pluhur;
\n\u2013 pak gjalp\u00eb p\u00ebr lyerje t\u00eb tiganit;
\n\u2013 pak miell kokosi apo f\u00ebst\u00ebk\u00eb t\u00eb bluar p\u00ebr zbukurim.<\/p>\n