Inegol Milk Kadayifi Description and Distinctive Features of the Product: Inegöl Milk Shredded Wheat is a traditional dessert from the Inegöl region. It is made by coating shredded wheat with a blend of butter and sunflower oil, then rolling it into a coil shape, baking it, and finally soaking it in a sweet syrup. The syrup consists of milk, white sugar, cream, and water. The finished product weighs between 80-100 g, measures 7-10 cm in length, and 1-3 cm in width. It is sometimes served with chopped walnuts sprinkled on top. The shredded wheat is rolled inward, creating a distinctive spiral design. Baking takes place in an oven set to 180°C until the dessert achieves a golden yellow hue. The history of Inegöl Milk Shredded Wheat reaches back to ancient eras and occupies an important role in the culinary traditions of the Inegöl district. It is typically enjoyed during festive occasions and special dinner gatherings. The choice of ingredients used to make the syrup is unique to the local geography, establishing a special link between the dessert and its regional origin. Production Method: The components used in the production of 6 pieces of Inegöl Milk Shredded Wheat and the production method are detailed below. Shredded Wheat Components: - 500 g shredded wheat - 100 g butter - 100 ml sunflower oil Syrup Components: - 250 g white sugar - 300 ml milk - 200 ml water - 100 ml cream For the Top: - 50 g chopped walnuts (optional) Syrup Preparation: In a pot, milk and sugar are combined and heated until the sugar fully dissolves. Then, cream is added to the mixture. It is stirred quickly to avoid any lumps and boiled gently for about 15-20 minutes. Once boiling begins, the syrup is taken off the heat and left to cool down. Shredded Wheat Preparation: Butter is melted in a pan before adding sunflower oil. The mixture is stirred continuously for around 5 minutes until the butter has completely melted, then removed from the stove. The shredded wheat is cut into 6 equal lengthwise portions and arranged in a rectangular or square baking tray. The entire surface of the shredded wheat is coated thoroughly with the prepared oil mixture and left to rest for about 5 minutes. This greasing step is crucial to keep the shredded wheat intact during the rolling process. After rolling, the Inegöl Milk Shredded Wheat measures between 7-10 cm in length, 1-3 cm in width, and weighs approximately 80-100 g. Once greased and rested, the shredded wheat is taken in the palm of the hand and tightly rolled inward into a spiral shape. These spirals are then placed in a separate baking dish. The leftover oil mixture from coating the shredded wheat is poured over the rolled pieces to help them develop a golden yellow color while baking. They are baked in a preheated oven at 180°C for around 30 minutes until golden yellow. After baking, the dessert is allowed to rest for 5 minutes before the warm syrup is poured over it. For serving, chopped walnuts can optionally be sprinkled on top. The dessert can be kept at room temperature for 2 days or refrigerated at 4°C for up to one week.