For the sherbet: 4 cups of sugar, 4 cups of water, half a tablespoon of lemon juice.
How to make:
Prepare the syrup: Put water and sugar in a pot, boil until it boils, stirring occasionally. When it starts to boil, reduce the heat halfway and boil for another 15 minutes. Add lemon juice and boil for another 1-2 minutes, then turn off the stove.
Prepare the cake: Beat the eggs and sugar until foamy. Add yoghurt and oil and beat for another 1-2 minutes. Sift and add semolina, flour and baking powder, mix with spatula.
cooking: Pour the mixture into a greased large baking tray and bake in the oven preheated to 170 degrees for about 30 minutes. Check it from time to time until it is thoroughly browned.
Service: After taking it out of the oven, let it rest for 5 minutes. Pour the cooled sherbet evenly all over. You can serve it after resting for at least 3-4 hours.
When making revani, care should be taken to ensure that the ingredients are at room temperature.
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