MINI BALANCED

MINI BALANCED

REFINED FLOOR                                                    1 CUP

WHEAT FLOOR                                                     ½  CUP

YEAST                                                                    1 TABLE SAPOON

BROWN SUGER /SHUKER                                     2 TABLE SAPOON

EGGS                                                                      2

SALT                                                                      AS PER TASTE

BUTTER MELTED                                                  40 GRAMS

MILK                                                                      1 CUP

SAUR CREAM                                                       HALF CUP

CHERRIES                                                             HALF CUP

GRAPES                                                                10

SEPERAT THE EGG CONTENTS YELLOWISH AND WHITE  TAKE A CUP AND MIX MILK AND YEAST BROWN SUGER YELLOWISH CONTENT OF EGGS AND SALT COVER IT WITH FOOD PAPER AND PLACE IT ON A HOT PLACE,WHEN YEAST EXPAND TO DOUBLE THAN ADD MELTED BUTTER WHITE CONTENTS OF EGGS AND SALT IN IT, NOW TAKE A NON STICK PAN AND SPREAD ONE SAPOON BUTTER ON THE PAN WID WOODEN SAPOON AND NOW PUT THIS MIXTURE ON PAN NOW LET IT COOK AND CHANGE THE SIDES OF BALANCE TIME BY TIME SO THAT IT BECOME BROWN FROM BOTH SIDES , NOW PUT IT IN A PLATE AND LET IT TO BE COOLED AFTER IT BECOMES COLD NOW GARNISH IT WITH SAUR CREAME ,CHERRIES,AND GRAPES YOU BALANCE IS READY TO SERVE.