Monday 03/Mar/2025 – 12:49 AM
Away from the traditional ways of flash, the way the sweet galash works with wonderful milk without applying layers, sherbets, or a lot of steps and long time, 10 minutes can prepare delicious desserts, baklava, grilled or decorated and other names that are called the galash. And through Cairo 24, we review recipes andHow to make sweet glash With milk in more than one distinctive form to serve and easy to set up and also diversify the ingredients according to the available at home.
How to make sweet galash with milk
The way the sweet galash works with milk is characterized by speed, ease and lack of need for syrups, and also away from the step of laying layers that take a long time and an additional amount of ghee or butter, and these recipes break the stereotype of the flash, which must be organized, stacked and difficult to cut.
Below, we show the first recipe for the way the sweet galash is made with milk in the manner of roses, easy to stack and serve:
Sweet glash components with milk
- Roll
- A cup of milk
- A cup of only a quarter of sugar
- Two tablespoons of cream
- Two tablespoons of Chantee Cream powder
- Vanilla bag
How to make sweet galash with milk
- Take the galash roll, hold a sheet of it, then fold it from the middle until it wraps in the form of a rose.
- Grease a tray with an abundant amount of ghee.
- Roll the roses of the galash in the tray, then finally grease the ghee with ghee well.
- Prepare the drink by dissolving the sugar, cream powder, and cream, and the cream, then raise the impairment over the medium fire while continuing to stir.
- Put the vanilla and continue to stir until the thick texture.
- Heat the oven at 180 degrees and open the oven fan, if any.
- Put the tray in the oven until the lower part is slightly red.
- Take the tray and water it with impregnation, distributing it well.
- Return the tray to the oven again until the face is browned only.
- Take the milk with milk and let it cool down and you can decorate it with nuts or chocolate.
- When serving it will make it easier for you to separate the roses from each other so that the application method is completely different.
How to make sweet galash in milk Nadia Al -Sayed
Within the recipes of how to make sweet galash with milk, we show how to work Sweet glash in milk Nadia Al -Sayed Which bears the name of the grilled, due to its distinctive shape, which resembles the paper fan, and it is also one of the rapid and delicious recipes that result in a crunchy galash from the outside and a little bit from the inside.
Sweet galash ingredients in milk Nadia Al -Sayed
- Glash package 500 grams
- Half a cup of obesity + an additional tablespoon
- Cup of milk
- Two tablespoons
- 1 tablespoon baking powder
- Vanilia workshop (optional)
Sheriff ingredients:
- Sugar cups
- Cup of water
- Two tablespoons of honey or glucose honey
- Lemon juice
How to prepare sweet galash with milk Nadia Al -Sayed
Preparing syrup:
- Mix the sugar, water and honey in a deep bowl and put it on medium heat.
- Leave the mixture until boiling, then add lemon juice.
- Continue cooking until the texture becomes thick, then raise it from the heat.
Preparation:
- Heat the oven at 200 ° C.
- Grease a tray with obesity.
- Form each jalash leaf in the form of a fan without applying it with obesity.
- Stack the galash coils in the tray in an equal way.
- Dissolve half a cup of obesity and pour it over the galash evenly to cover all parts.
- Put the tray in the oven until the color of the galash is golden.
Preparation:
- In a bowl over low heat, put an extra obesity spoon and add milk.
- Add the custard (or cream caramel) and baking powder.
- Add a flavor spray for flavor if desired.
- Stir the mixture until completely homogeneous.
Final steps:
- Take the galash tray from the oven and pour the impregnation on it while it is hot.
- Return the tray to the oven until it is completely cooked.
- Take the galash out of the oven and the hot sherbet on it directly.
- Leave the galash to cool a little.
- You can cover the tray to get a soft glash, or leave it exposed for a crunchy consistency.
- Cut the galash and feet.
