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Milk Candy (Shir Nabaat)🍭 @Rural_Cuisine
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When we were kids, our grandmother used to make a delicious candy called "Shir Nabaat" by mixing fresh cow's milk and sugar, giving it a caramel-like flavor.
I really loved the taste of Shir Nabaat, and I remember my grandmother would make it for her dearest guests. One day, reminiscing about the memories of Shir Nabaat, I decided to wake up at sunrise and go to our neighbor's house to get some milk from their cow.
I took matters into my own hands and milked the neighbor's cow; you can't imagine how enjoyable it is to milk a cow. I returned home and started preparing this tasty Shir Nabaat.
For every kilogram of milk, you need an equal amount of sugar, and it takes about three hours to make.
While cooking, you constantly need to mix the milk and sugar until they combine, forming a caramel-like texture, and the edges of the pot turn sugary.
Grease the tray you want to pour the Shir Nabaat into with a little oil.
After pouring it into the tray, quickly shake the tray with high speed before the Shir Nabaat sets, so that it covers the entire surface evenly.
Then, for a few hours, avoid shaking the tray until it sets and cools down nicely. You can cut it into small pieces and store it for a long time in a dry and cool place.
When we were kids, our grandmother used to make a delicious candy called "Shir Nabaat" by mixing fresh cow's milk and sugar, giving it a caramel-like flavor.
I really loved the taste of Shir Nabaat, and I remember my grandmother would make it for her dearest guests. One day, reminiscing about the memories of Shir Nabaat, I decided to wake up at sunrise and go to our neighbor's house to get some milk from their cow.
I took matters into my own hands and milked the neighbor's cow; you can't imagine how enjoyable it is to milk a cow. I returned home and started preparing this tasty Shir Nabaat.
For every kilogram of milk, you need an equal amount of sugar, and it takes about three hours to make.
While cooking, you constantly need to mix the milk and sugar until they combine, forming a caramel-like texture, and the edges of the pot turn sugary.
Grease the tray you want to pour the Shir Nabaat into with a little oil.
After pouring it into the tray, quickly shake the tray with high speed before the Shir Nabaat sets, so that it covers the entire surface evenly.
Then, for a few hours, avoid shaking the tray until it sets and cools down nicely. You can cut it into small pieces and store it for a long time in a dry and cool place.
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