{"id":69459,"date":"2026-10-17T06:45:44","date_gmt":"2026-10-17T03:45:44","guid":{"rendered":"https:\/\/retsept.food\/?p=69459"},"modified":"2026-10-17T06:45:56","modified_gmt":"2026-10-17T03:45:56","slug":"ialanchji-tavyk-geksy-molochnyi-pyding-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=69459","title":{"rendered":"Yalanji tavuk-gyoksu (sutli puding) — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

Tavuk-gyoksu (turkcha tavukg\u00f6\u011fs\u00fc) turkchadan tarjima qilinganda «tovuq ko’kragi» degan ma’noni bildiradi. Bu Turkiyada mashhur shirin puding bo’lib, uning tolali tuzilishini shirin pishiriqlar uchun kutilmagan qaynatilgan tovuq go’shti hosil qiladi. Ammo kutilmaganliklar shu bilan tugamaydi — «yalanji» «yolg’on» deb tarjima qilinadi, chunki ushbu tavuk-gyoksu tayyorlanadigan mahsulotlar orasida tovuq yo’q.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Sariyog’ — 40 g<\/p>\n

Sut — 0,5 l<\/p>\n

Un — 80 g (250 ml hajmli 0,5 stakan)<\/p>\n

Shakar — 180 g<\/p>\n

Vanil shakar — 5 g<\/p>\n

Bodom essensiyasi (xohishga ko’ra) — 2 tomchi (ta’mga ko’ra)<\/p>\n

*<\/p>\n

Pudingni bezash uchun:<\/p>\n

Maydalangan dolchin — 5 g (ta’mga ko’ra)<\/p>\n

Bodom yaproqchalari — 40 g<\/p>\n<\/p>\n

Bosqichma-bosqich fotoretsept <\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Mahsulotlarni tayyorlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Sariyog’ni kastryulda eritamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Olovdan olmasdan, unni solib, bir xil massa hosil bo’lguncha tez va jadal aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kechiktirmasdan sutni quyamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Bunda albatta doimiy ravishda aralashtirib turamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Bo’lakchalarsiz bir xil silliq massa hosil bo’lishi kerak.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Shakar solib, aralashtirishni davom ettiramiz. Oxirgi paytda vanil shakar solamiz. Xohishga ko’ra bir-ikki tomchi bodom essensiyasi qo’shish mumkin.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Shakar eriguncha aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Sutli massani suv bilan ho’llangan qolipga (diametri 18 sm) solamiz. Sovugandan so’ng 4 soatga sovuqqa qo’yamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Desertni berish uchun idishga ag’daramiz. Agar chiqmasa — qolip devori yonidan kurakcha bilan ko’tarib olish mumkin. Pudingga dolchinni yupqa bir tekis qatlam qilib sepamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Porsiyalarga bo’lib kesamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Bodom yaproqchalari bilan bezatamiz. Men qo’shimcha ravishda bezash uchun yalpiz shoxchasidan foydalandim.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Yoqimli choy ichish!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. Tavuk-gyoksu (turkcha tavukg\u00f6\u011fs\u00fc) turkchadan tarjima qilinganda «tovuq ko’kragi» degan ma’noni bildiradi. Bu Turkiyada mashhur shirin puding bo’lib, uning tolali tuzilishini shirin pishiriqlar uchun kutilmagan qaynatilgan tovuq go’shti hosil qiladi. Ammo kutilmaganliklar shu bilan tugamaydi — «yalanji» «yolg’on» deb tarjima qilinadi, chunki ushbu tavuk-gyoksu tayyorlanadigan mahsulotlar orasida […]<\/p>\n","protected":false},"author":1,"featured_media":69460,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-69459","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-turkiya_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69459","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=69459"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69459\/revisions"}],"predecessor-version":[{"id":69496,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69459\/revisions\/69496"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/69460"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}