Vermicelli Baklava

Konzani Ganache Yoyera ya Chokoleti:
- Chokoleti choyera 50g
- Olper's Cream 2 tbs
- Sawaiyan (Vermicelli) 150g
- Makhan (Butter) 40g
- Olper's Cream ½ Cup
- Olper's Milk 2 tbsp
- Sugar powdered ½ Cup
- Elaichi powder (Cardamom) ufa) ½ tsp
- Madzi a rozi 1 tsp
- Pista (Pistachios) sliced
- Petal wowuma wa rozi
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- Malangizo:
  - Konzani Ganache Yoyera ya Chokoleti:
    - Mu mbale, onjezerani chokoleti choyera, kirimu & microwave kwa mphindi imodzi.
    - Sakanizani bwino mpaka yosalala, tumizani ku thumba lopopera ndipo ikani pambali.
    - Mu chowaza, onjezerani vermicelli, kandani bwino ndi kuika pambali.
    - Mu poto yokazinga, yikani batala & kulola zimasungunuka.
    - Onjezani vermicelli wodulidwa, sakanizani bwino & mwachangu pa moto wochepa kwa mphindi 3-4.
    - Zimitsani moto, onjezerani kirimu, mkaka, shuga, cardamom powder, rose madzi, sakanizani bwino, yatsani lawi ndi kuphika pa moto wochepa kwa mphindi 2-3.
    - Khalani mu Silicon Mold:
      - Pa silicon mold, onjezani vermicelli osakaniza, pezani mofatsa & firiji mpaka itayikidwa (mphindi 30).
      - Chotsani mosamala mu nkhungu ndikudzaza pabowo ndi ganache yokonzedwa.
      - Kongoletsani ndi pistachio, zouma zouma za rose petal & kutumikira (kupanga 14).< /li>
    - Ikani Mumakona Amakona:
      - Mangani filimu yomatirira mozungulira kakona kakona, onjezani osakaniza a vermicelli, pezani mofatsa & refrigerate mpaka itatha.
      - Chotsani mosamala mu nkhungu ndikudula mu mawonekedwe a diamondi.
      - Onjetsani ganache yokonzedwa ndikukongoletsa ndi pistachios, petal yowuma ya rose & kutumikira.