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Crispy Crisps: Burma Recipe

Those who do not like dessert are sure to be very few! Sweet lovers are also divided into categories among themselves. Those who love sherbet desserts and milk desserts. We love them all and appreciate this diversity!


Ingredients for Burma Recipe

  • 400 grams of fresh kadayif (raw shredded wheat)
  • 1 cup of powdered pistachios
  • 1 cup of marinated butter (preferably ghee)

For the Sherbet:

  • 3 cups of water
  • 1.5 cups powdered sugar
  • 3 drops of lemon juice

Key Point of Burma Recipe

If you find kadayif prepared for burma kadayif from the place where you bought raw kadayıf, it will be easier to wrap it. If you cannot find it, you can prepare the raw kadayıf by straightening as much as possible, as we do.


Cooking Suggestion of Burma Kadayif Recipe

Ovens may vary in cooking times according to their brands. We recommend that you cook it under control.


How to Make Burma Kadayif Recipe?

First, set the oven to 200 degrees.

To prepare the sorbet, pour the water and sugar into a deep saucepan and mix until the sugar dissolves. Boil the mixture over medium heat. After boiling and thickening, about 10-15 minutes, reduce the bottom and add the lemon juice and click on low heat for 5 more minutes. If the sherbet remains in a layer on the spoon when you dip the spoon in and out, your sherbet is ready. Cover the gold and let it cool at room temperature.

Gently separate the pieces of raw shredded wheat to form a strip about 4 fingers thick.

Sprinkle powdered pistachios with the help of a dessert spoon in the middle of the raw kadayıf that you spread as a strip.

Gather one end of the kadayıf from the edge to the inside of a finger so that it does not scatter. Gather the kadayıf from the top and bottom towards the middle and start turning it.

While holding one end of the kadayif, continue to twist it with the other hand by curling it in the opposite direction.

Turn the tip of the kadayıf into a circle by rotating it towards the other kadayıf.

Place this round burma kadayıf in the center of the fireproof, non-stick round borma.

To wrap the remaining kadayif around the kadayif in my pyrex, complete it by wrapping it around the same way without making a nose and round. Press it firmly and make sure there is no gap.


For Sherbet:

Melt the butter without boiling it.

Take the melted butter, take the foam on it, and pour it over the kadayif in the pyrex, without using the white residue on the bottom.

Place pyrex in the middle of the oven set at 200 degrees and bake for about 20-25 minutes until the kadayif turns golden yellow.

Take the kadayıf, which has turned golden yellow, out of the oven, then take it to the counter and pour the sherbet, which has cooled down at room temperature, equally all over it.

Let it rest for at least 30 – 45 minutes until it absorbs the kadayif syrup. Serve warm or sliced ​​at room temperature.

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