P\u00ebrb\u00ebr\u00ebsit:
\n3 vez\u00eb t\u00eb m\u00ebdha
\n1 filxhan vaj
\n1 \u00bc filxhan sheqer
\n\u00bd filxhan sheqer kaf
\n1 lug\u00eb gjelle ekstrakt vaniljeje
\n3 filxhan\u00eb miell
\n1 lug\u00eb kafeje krip\u00eb
\n1 lug\u00eb \u00e7aji kanell\u00eb e grir\u00eb
\n1 lug\u00eb \u00e7aji sod\u00eb buke
\n1 lug\u00eb \u00e7aji pluhur pjek\u00ebs
\n\u00bc lug\u00eb \u00e7aji arr\u00eb myshku e grir\u00eb
\n3 e \u00bd filxhan\u00eb me kunguj t\u00eb grir\u00eb trash\u00eb
\n1 \u00bc filxhan\u00eb t\u00ebrsh\u00ebr\u00eb
\n3 lug\u00eb gjelle sheqer
\n1 filxhan me arra (n\u00ebse i d\u00ebshironi)<\/p>\n
P\u00ebrgatitja:
\nNgroheni furr\u00ebn n\u00eb 170 grad\u00eb celsius. Lyeni me vaj dhe vini let\u00ebr furre n\u00eb dy forma keku t\u00eb st\u00ebrzgjatura, duke e nxjerr\u00eb letr\u00ebn edhe jasht\u00eb. N\u00ebse p\u00ebrdorni arra, at\u00ebher\u00eb v\u00ebrini p\u00ebr t\u2019i pjekur n\u00eb forma, d\u00ebrisa t\u00eb l\u00ebshojn\u00eb arom\u00ebn e tyre, 8-10 minuta. L\u00ebrini t\u00eb ftohen dhe pastaj grijini trash\u00eb.
\nRrihni vez\u00ebt, vajin, sheqerin e bardh\u00eb, sheqerin kaf dhe vaniljen n\u00eb nj\u00eb tas t\u00eb madh, derisa p\u00ebrzierja t\u00eb b\u00ebhet homogjene. P\u00ebrzieni edhe miellin, krip\u00ebn, kanell\u00ebn, sod\u00ebn, pluhurin pjek\u00ebs dhe arr\u00ebn e myshkut. B\u00ebni nj\u00eb vrim\u00eb n\u00eb mes t\u00eb p\u00ebrb\u00ebr\u00ebsve t\u00eb that\u00eb dhe hidhni aty ata t\u00eb l\u00ebngsh\u00ebm. P\u00ebrziejeni brumin me nj\u00eb pirun (brumi do t\u00eb duket i that\u00eb). Shtoni aty kungujt, arrat e nj\u00eb filxhan t\u00ebrsh\u00ebr\u00eb dhe mas\u00ebn hidheni n\u00ebp\u00ebr forma. P\u00ebrzieni 3 lug\u00ebt e mbetura t\u00eb sheqerit me \u00bc filxhani t\u00ebrsh\u00ebr\u00eb n\u00eb nj\u00eb tas t\u00eb vog\u00ebl dhe hidhjani p\u00ebrsip\u00ebr brumit. Piqini n\u00eb furr\u00eb afro 70-80 minuta, derisa nj\u00eb kunj i futur n\u00eb qend\u00ebr t\u00eb kekut t\u00eb dal\u00eb i past\u00ebr. L\u00ebrini tavat t\u00eb ftohen p\u00ebr 30 minuta, pastaj hiqeni me kujdes kekun dhe l\u00ebreni t\u00eb ftohet krejt\u00ebsisht, para se ta konsumoni. <\/p>\n","protected":false},"excerpt":{"rendered":"
P\u00ebrb\u00ebr\u00ebsit: 3 vez\u00eb t\u00eb m\u00ebdha 1 filxhan vaj 1 \u00bc filxhan sheqer \u00bd filxhan sheqer kaf 1 lug\u00eb gjelle ekstrakt vaniljeje 3 filxhan\u00eb miell 1 lug\u00eb kafeje krip\u00eb 1 lug\u00eb \u00e7aji kanell\u00eb e grir\u00eb 1 lug\u00eb \u00e7aji sod\u00eb buke 1 lug\u00eb \u00e7aji pluhur pjek\u00ebs \u00bc lug\u00eb \u00e7aji arr\u00eb myshku e grir\u00eb 3 e \u00bd filxhan\u00eb […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-10473","post","type-post","status-publish","format-standard","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/10473","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/comments?post=10473"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/10473\/revisions"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=10473"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=10473"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=10473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}