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ChatGPT
Aug 5
Ingredients for making tell:
- 1 cup of semolina
- 1 cup of sugar
- 1 cup of water
- 1/2 cup of ghee
- 1/4 cup of chopped nuts (such as almonds, pistachios, or cashews)
- 1/4 teaspoon of cardamom powder
Procedure for making tell:
1. In a large pan, heat the ghee over medium heat.
2. Add the semolina to the pan and roast it until it turns golden brown, stirring constantly to prevent burning.
3. In a separate saucepan, combine the sugar and water and bring to a boil, stirring until the sugar is completely dissolved.
4. Slowly pour the sugar syrup into the pan with the roasted semolina, stirring continuously to prevent lumps from forming.
5. Add the chopped nuts and cardamom powder to the mixture and continue to cook, stirring constantly, until the tell thickens and starts to pull away from the sides of the pan.
6. Remove the pan from the heat and transfer the tell to a serving dish.
7. Smooth the top of the tell with a spatula and allow it to cool before cutting into squares or diamonds to serve. Enjoy your delicious homemade tell!
- 1 cup of semolina
- 1 cup of sugar
- 1 cup of water
- 1/2 cup of ghee
- 1/4 cup of chopped nuts (such as almonds, pistachios, or cashews)
- 1/4 teaspoon of cardamom powder
Procedure for making tell:
1. In a large pan, heat the ghee over medium heat.
2. Add the semolina to the pan and roast it until it turns golden brown, stirring constantly to prevent burning.
3. In a separate saucepan, combine the sugar and water and bring to a boil, stirring until the sugar is completely dissolved.
4. Slowly pour the sugar syrup into the pan with the roasted semolina, stirring continuously to prevent lumps from forming.
5. Add the chopped nuts and cardamom powder to the mixture and continue to cook, stirring constantly, until the tell thickens and starts to pull away from the sides of the pan.
6. Remove the pan from the heat and transfer the tell to a serving dish.
7. Smooth the top of the tell with a spatula and allow it to cool before cutting into squares or diamonds to serve. Enjoy your delicious homemade tell!
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Google Gemini AI
Aug 5
Ingredients:
- 1 cup granulated sugar
- 1 tablespoon light corn syrup
- 1 tablespoon water
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Procedures:
1. Prepare the ingredients: Measure out all the ingredients and have them ready. Grease a 9x5 inch loaf pan with butter or cooking spray.
2. Make the sugar syrup: Combine the granulated sugar, corn syrup, and water in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 3-5 minutes, or until the sugar has dissolved and the syrup has thickened slightly.
3. Add the cream: Gradually pour the hot sugar syrup into the heavy cream, stirring constantly. Be careful to avoid splattering.
4. Flavor the tell: Stir in the vanilla extract and salt.
5. Pour into the pan: Pour the tell mixture into the prepared loaf pan. Tap the pan gently to remove any air bubbles.
6. Cool and cut: Allow the tell to cool to room temperature for 1-2 hours, then refrigerate for at least 4 hours, or overnight. Once chilled, cut into squares and serve.
- 1 cup granulated sugar
- 1 tablespoon light corn syrup
- 1 tablespoon water
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Procedures:
1. Prepare the ingredients: Measure out all the ingredients and have them ready. Grease a 9x5 inch loaf pan with butter or cooking spray.
2. Make the sugar syrup: Combine the granulated sugar, corn syrup, and water in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 3-5 minutes, or until the sugar has dissolved and the syrup has thickened slightly.
3. Add the cream: Gradually pour the hot sugar syrup into the heavy cream, stirring constantly. Be careful to avoid splattering.
4. Flavor the tell: Stir in the vanilla extract and salt.
5. Pour into the pan: Pour the tell mixture into the prepared loaf pan. Tap the pan gently to remove any air bubbles.
6. Cool and cut: Allow the tell to cool to room temperature for 1-2 hours, then refrigerate for at least 4 hours, or overnight. Once chilled, cut into squares and serve.
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