Mix coconut and the sweetened condensed milk. Shape the coconut dough into small bars. Place them in the freezer for about 15 minutes. Dissolve the milk chocolate in a water bath and dunk the bars in it.
Heat the oil and sauté the chopped onion. Add the meat cut into cubes along with the spices and sauté for a while. Then drizzle the meat with ketchup and cook until soft. Mix in the flour and 2 raw eggs.
Let it cool.
Roll out the dough and split it in half. Place one half on the baking sheet, spread the meat mixture on it and cover with the other half of the dough. Seal the edges well. Brush the surface with beaten egg, You can add sesame seeds or other seeds on top.
Bake in a preheated oven at 430° F for about 25 minutes.
Mix the dough in a large bowl.
Using a small spoon, scoop the dough and toss the donuts into the cooking oil and fry until golden on both sides.
Wrap the still warm donuts in powdered sugar mixed with vanilla sugar.
Place the grated cabbage in a baking dish and add the sliced sausage. Sprinkle flour mixed with baking powder onto it.
Pour milk into a glass, add raw eggs, season with spices and mix well. Pour the mixture over the cabbage and mix everything. Sprinkle with grated cheese and bake in a preheated oven at 350 ° F for about 45 minutes.
Whip the egg whites with salt into a foam and then keep adding sugar and vanilla sugar bit by bit (it must be a solid foam). Then carefully mix in the Farmers cheese and coconut. Fill the dough into butter greased molds sprinkled with coconut. Bake in a preheated oven for about 25-30 minutes at 340° F.
In a pot, heat up Ghee, add diced squash,
sliced ginger, garlic, spices, broth of your choice and cook until soft.
Add a handful of cashew nuts, sour cream and mix the soup with an immersion mixer until smooth.
Garnish the soup with cashew nuts and parsley when serving.