Kjo recet\u00eb p\u00ebr llokum \u00ebsht\u00eb e shk\u00eblqyer p\u00ebr dhurata, tryeza festive ose me kafen\u00eb e pasdites.<\/p>\n\n\n\n
Shurup sheqeri<\/strong> :<\/p>\n\n\n\n P\u00ebr p\u00ebrzierjen kryesore<\/strong> :<\/p>\n\n\n\n P\u00ebr sp\u00ebrkatje<\/strong> :<\/p>\n\n\n\n Si t\u00eb thuhet:<\/strong><\/p>\n\n\n\n Llokumi turk \u00ebsht\u00eb nj\u00eb nga delikatesat m\u00eb t\u00eb vjetra q\u00eb shijohet ende n\u00eb shum\u00eb sht\u00ebpi sot. Kjo \u00ebmb\u00eblsir\u00eb e but\u00eb me arom\u00eb vaniljeje dhe nj\u00eb tekstur\u00eb t\u00eb pap\u00ebrmbajtshme shkrihet n\u00eb goj\u00ebn tuaj, dhe p\u00ebrgatitja \u00ebsht\u00eb m\u00eb e thjesht\u00eb nga sa mendoni. Edhe pse k\u00ebrkon pak durim, rezultati do t’ju k\u00ebnaq\u00eb.<\/strong><\/p>\n\n\n\n P\u00ebrb\u00ebr\u00ebsit baz\u00eb jan\u00eb sheqeri, uji dhe niseshteja e misrit, dhe me shtimin e vaniljes dhe ngjyruesit ushqimor, do t\u00eb merrni nj\u00eb \u00ebmb\u00eblsir\u00eb q\u00eb \u00ebsht\u00eb si vizualisht t\u00ebrheq\u00ebse ashtu edhe e shijshme. Kjo recet\u00eb \u00ebsht\u00eb nj\u00eb zgjedhje e shk\u00eblqyer n\u00ebse doni t\u00eb p\u00ebrgatitni llokum t\u00eb b\u00ebr\u00eb n\u00eb sht\u00ebpi pa aditiv\u00eb artificial\u00eb.<\/strong><\/p>\n\n\n\n P\u00ebrzierja e vazhdueshme \u00ebsht\u00eb nj\u00eb hap ky\u00e7 p\u00ebr t’u siguruar q\u00eb gjeli i detit t\u00eb ket\u00eb nj\u00eb struktur\u00eb t\u00eb but\u00eb dhe pa kokrriza.<\/strong><\/p>\n\n\n\n Durimi \u00ebsht\u00eb \u00e7el\u00ebsi – gatuajeni n\u00eb zjarr t\u00eb ul\u00ebt, duke e p\u00ebrzier vazhdimisht, derisa p\u00ebrzierja t\u00eb jet\u00eb e l\u00ebmuar dhe me shk\u00eblqim.<\/strong><\/p>\n\n\n\n N\u00ebse d\u00ebshironi nj\u00eb shije frutash , shtoni disa pika uj\u00eb tr\u00ebndafili ose ekstrakt portokalli n\u00eb vend t\u00eb vaniljes.<\/strong><\/p>\n\n\n\n Para se ta prisni gjelin e detit , lyejeni thik\u00ebn me pak vaj p\u00ebr t\u00eb ndihmuar q\u00eb copat t\u00eb q\u00ebndrojn\u00eb t\u00eb pastra dhe t\u00eb mos ngjiten s\u00eb bashku.<\/strong><\/p>\n\n\n\n Mund ta ruani gjelin e detit n\u00eb nj\u00eb en\u00eb hermetike n\u00eb temperatur\u00eb ambienti deri n\u00eb 10 dit\u00eb.<\/strong><\/p>\n\n\n\n Shtoni sheqerin, 300 ml uj\u00eb dhe l\u00ebngun e limonit n\u00eb nj\u00eb tenxhere, l\u00ebreni t\u00eb vloj\u00eb dhe gatuajeni p\u00ebr 5 minuta.<\/strong><\/p>\n\n\n\n N\u00eb nj\u00eb tenxhere tjet\u00ebr, shtoni 600 ml uj\u00eb, 100 g niseshte misri dhe pluhur pjek\u00ebs, p\u00ebrzieni mir\u00eb, pastaj l\u00ebreni t\u00eb ziej\u00eb derisa t\u00eb filloj\u00eb t\u00eb trashet. Tani, pak nga pak, hidhni shurupin e sheqerit n\u00eb tenxheren me p\u00ebrzierjen e niseshtes\u00eb s\u00eb misrit. Nd\u00ebrkoh\u00eb, vazhdoni t\u00eb p\u00ebrzieni dhe gatuajeni gjith\u00e7ka n\u00eb zjarr t\u00eb ul\u00ebt p\u00ebr rreth 40-45 minuta, duke e p\u00ebrzier vazhdimisht. Pastaj fikeni zjarrin dhe shtoni ngjyruesin ushqimor dhe ekstraktin e vaniljes. Transferojeni n\u00eb nj\u00eb en\u00eb pjekjeje dhe l\u00ebreni t\u00eb ftohet plot\u00ebsisht, pastaj l\u00ebreni n\u00eb frigorifer p\u00ebr t\u00eb pakt\u00ebn 6 or\u00eb. Priteni n\u00eb katror\u00eb.<\/p>\n\n\n\n P\u00ebrzieni niseshten\u00eb e misrit me sheqer pluhur, pastaj zhytni patatet e \u00ebmbla n\u00eb p\u00ebrzierje.<\/p>\n\n\n\n\n
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