{"id":110685,"date":"2026-05-21T12:25:15","date_gmt":"2026-05-21T09:25:15","guid":{"rendered":"https:\/\/prizrenpost.com\/al\/reshedi-e-pjekur-me-pete-dhe-sherbet\/"},"modified":"2026-05-21T12:25:15","modified_gmt":"2026-05-21T09:25:15","slug":"reshedi-e-pjekur-me-pete-dhe-sherbet","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/al\/reshedi-e-pjekur-me-pete-dhe-sherbet\/","title":{"rendered":"Reshedi e pjekur me pet\u00eb dhe sherbet"},"content":{"rendered":"<figure class=\"post-featured-image\"><img decoding=\"async\" src=\"https:\/\/prizrenpost.com\/al\/wp-content\/uploads\/2026\/05\/reshedi.jpg\" alt=\"Reshedi e pjekur me pet\u00eb dhe sherbet\"\/><\/figure>\n<p><strong>Nj\u00eb \u00ebmb\u00eblsir\u00eb fantastike, me shije t\u00eb mrekullueshme, e cila k\u00ebrkon mjesht\u00ebrin\u00eb e amvisave p\u00ebr t\u2019u p\u00ebrgatitur.<\/strong><\/p>\n<p>Reshedia \u00ebsht\u00eb nj\u00eb \u00ebmb\u00eblsir\u00eb tipike tradicionale shqiptare e zonave jugore t\u00eb vendit.<\/p>\n<ul>\n<li>400-500 gr niseshte<\/li>\n<li>300 gr sheqer<\/li>\n<li>1 l uj\u00eb<\/li>\n<li>Vanilje pluhur<\/li>\n<li>200 gr gjalp\u00eb i fresk\u00ebt<\/li>\n<li>1 filxhan kafeje me vaj ekstra t\u00eb virgj\u00ebr<\/li>\n<li>10 peta t\u00eb gatshme ose t\u00eb b\u00ebra vet\u00eb<\/li>\n<li>Sheqer pluhur<\/li>\n<\/ul>\n<p><strong>P\u00ebrgatitja<\/strong><\/p>\n<ol>\n<li>Si fillim, merrni nj\u00eb tepsi mesatare. Lyejeni me pak vaj p\u00ebrmes nj\u00eb fur\u00e7e kuzhine n\u00eb t\u00eb gjith\u00eb sip\u00ebrfaqen e saj.<\/li>\n<li>M\u00eb pas, shtroni kat\u00ebr pet\u00eb nj\u00eb e nga nj\u00eb duke i sp\u00ebrkatur secil\u00ebn me disa pika gjalp\u00eb t\u00eb tretur.<\/li>\n<li>Nd\u00ebrkoh\u00eb nisni p\u00ebrgatitjen e reshedis\u00eb.<\/li>\n<li>Hidhni n\u00eb nj\u00eb tenxhere, ujin, gjalpin dhe vajin dhe vendosini n\u00eb zjarr derisa masa t\u00eb nis\u00eb t\u00eb vloj\u00eb.<\/li>\n<li>N\u00eb nj\u00eb tas m\u00eb vete, bashkoni sheqerin me niseshten\u00eb duke i p\u00ebrzjer\u00eb me nj\u00ebra tjetr\u00ebn.<\/li>\n<li>N\u00eb momentin kur tenxherja q\u00eb keni n\u00eb zjarr me ujin gjalpin dhe vajin nis t\u00eb vloj\u00eb, shtoni nga pak nga masa e sheqerit me niseshte dhe p\u00ebrzjeheni pa nd\u00ebrprerje mas\u00ebn derisa t\u00eb shtoni t\u00eb gjith\u00eb mas\u00ebn e sheqerit dhe niseshtes\u00eb.<\/li>\n<li>Gjat\u00eb k\u00ebsaj kohe, shtoni vaniljen dhe p\u00ebrzjejeni mas\u00ebn pa nd\u00ebrprerje duke ulur temepratur\u00ebn e zjarrit n\u00eb m\u00ebnyr\u00eb q\u00eb masa t\u00eb mos ngjitet nga fundi.<\/li>\n<li>Vijoni ta p\u00ebrzjeni derisa masa e reshedis\u00eb t\u00eb jet\u00eb t\u00ebr\u00ebsisht kremoze dhe e lidhur, dhe t\u00eb shk\u00ebputet nga an\u00ebt e tenxheres.<\/li>\n<li>N\u00eb k\u00ebt\u00eb moment, gjysm\u00ebn e mas\u00ebs s\u00eb reshedis\u00eb shtrojeni n\u00eb tepsin\u00eb ku keni vendosur m\u00eb par\u00eb pet\u00ebt.<\/li>\n<li>Pasi t\u00eb keni shtruar dhe hapur gjysm\u00ebn e reshedis\u00eb n\u00eb gjith\u00eb hap\u00ebsir\u00ebn e tepsis\u00eb shtroni dy pet\u00eb duke i sp\u00ebrkatur me disa pika gjalp\u00eb t\u00eb tretur.<\/li>\n<li>M\u00eb pas, shtroni dhe gjysm\u00ebn tjet\u00ebr t\u00eb reshedis\u00eb dhe vijoni t\u00eb shtroni kat\u00ebr petat e tjera t\u00eb mbetura duke i sp\u00ebrkatur me disa pika gjalpi gjithashtu.<\/li>\n<li>N\u00eb fund, mblidhni pet\u00ebt anash duke i p\u00ebrthyer me kujdes dhe p\u00ebrmes nj\u00eb thike t\u00eb mpreht\u00eb ndajeni n\u00eb rombe apo katror\u00eb t\u00eb vegj\u00ebl.<\/li>\n<li>Futeni t\u00eb piqet n\u00eb furr\u00eb, n\u00eb 200 grad\u00eb derisa sip\u00ebrfaqja t\u00eb marr\u00eb ngjyr\u00eb t\u00eb art\u00eb t\u00eb kuq\u00ebrremt\u00eb.<\/li>\n<li>Nd\u00ebrkoh\u00eb q\u00eb reshedia me pet\u00eb piqet nisni t\u00eb p\u00ebrgatisni sherbetin.<br \/>\nP\u00ebrb\u00ebr\u00ebsit p\u00ebr sherbetin<\/li>\n<li>2 gota uj\u00eb me sheqer<\/li>\n<li>1 got\u00eb e gjysm\u00eb me uj\u00eb<\/li>\n<li>N\u00eb nj\u00eb tenxhere bashkoni sheqerin dhe ujin dhe vendosini n\u00eb zjarr derisa sheqeri t\u00eb ket\u00eb shkrir\u00eb plot\u00ebsisht.<\/li>\n<li>Rezultati m\u00eb i mir\u00eb p\u00ebr shurupin, \u00ebsht\u00eb q\u00eb t\u00eb mos e p\u00ebrzjeni me lug\u00eb apo tel kuzhine, por duke tundur leht\u00eb tenxheren sipas akrepave t\u00eb or\u00ebs.<\/li>\n<li>Tundni tenxheren me metod\u00ebn e m\u00eb sip\u00ebrme, k\u00ebshtu shurupi nuk do t\u00eb ngjitet.<\/li>\n<li>L\u00ebreni t\u00eb zjej\u00eb p\u00ebrreth 10 minuta dhe m\u00eb pas largojeni nga zjarri.<\/li>\n<li>N\u00eb fund sherbetin e vakur hidhjani reshedis\u00eb e cila duhet t\u00eb jet\u00eb e ftoht\u00eb dhe l\u00ebreni disa minuta n\u00eb m\u00ebnyr\u00eb q\u00eb \u00ebmb\u00eblsira t\u00eb pij\u00eb shurupin.<\/li>\n<li>N\u00eb fund, sipas d\u00ebshir\u00ebs sp\u00ebrkateni me pak sheqer pluhur sip\u00ebr.<\/li>\n<\/ol>\n<hr style=\"margin:30px 0\"\/>\n<p style=\"font-size:13px;color:#666\">Burimi: <strong>mesazhi<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nj\u00eb \u00ebmb\u00eblsir\u00eb fantastike, me shije t\u00eb mrekullueshme, e cila k\u00ebrkon mjesht\u00ebrin\u00eb e amvisave p\u00ebr t\u2019u p\u00ebrgatitur. Reshedia \u00ebsht\u00eb nj\u00eb \u00ebmb\u00eblsir\u00eb tipike tradicionale shqiptare e zonave jugore t\u00eb vendit. 400-500 gr niseshte 300 gr sheqer 1 l uj\u00eb Vanilje pluhur 200 gr gjalp\u00eb i fresk\u00ebt 1 filxhan kafeje me vaj ekstra t\u00eb virgj\u00ebr 10 peta t\u00eb [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":110684,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-110685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhina"],"_links":{"self":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts\/110685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/comments?post=110685"}],"version-history":[{"count":0,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts\/110685\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media\/110684"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media?parent=110685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/categories?post=110685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/tags?post=110685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}