Inegol Milk Kadayifi Description and Distinctive Features of the Product: Inegöl Milk Shredded Wheat is a dessert produced in the Inegöl district by greasing shredded wheat with a mixture of butter and sunflower oil, shaping it into a coil, baking, and then soaking it in syrup. The syrup is prepared using milk, white sugar, cream, and water.The weight of Inegöl Milk Shredded Wheat is 80-100 g, length is 7-10 cm, and width is 1-3 cm. Optionally, it can be served with chopped walnuts on top. Due to the inward rolling of the shredded wheat, it has a spiral appearance. It is baked in an oven at 180°C until it takes on a golden yellow color. The history of Inegöl Milk Shredded Wheat dates back to ancient times and holds a significant place in the culinary culture of the Inegöl district. It is served during holidays and special dinner invitations. The selection of components for preparing the syrup is specific to the geographical region, creating a unique connection between the product and the geographical area. 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) Preparation of Syrup: Milk and sugar are mixed in a pot and cooked until the sugar dissolves, then cream is added. The mixture is quickly stirred to prevent clumping and boiled for about 15-20 minutes. Once it starts boiling, the syrup is removed from heat and left to cool.Preparation of Shredded Wheat: Butter is melted in a pan, and then sunflower oil is added. The mixture is stirred for about 5 minutes until the butter is completely melted, then removed from heat. The shredded wheat is divided into 6 equal parts lengthwise and placed in a rectangular or square baking dish. The entire surface of the shredded wheat is coated with the prepared oil mixture and allowed to rest for approximately 5 minutes. The process of greasing the shredded wheat is important to prevent it from falling apart during the rolling stage. After rolling, Inegöl Milk Shredded Wheat has a length of 7-10 cm, a width of 1-3 cm, and weighs 80-100 g. Once coated with oil and rested, the shredded wheat is placed in the palm, tightly rolled in a spiral shape by turning it inward with hands, and placed in a separate baking dish. The remaining oil mixture from the dish where the shredded wheat was coated is poured over the rolled shredded wheat to ensure that it turns a golden yellow color while baking in the oven. It is baked in a preheated oven at 180°C for approximately 30 minutes until it achieves a golden yellow color.After baking, the shredded wheat dessert is allowed to rest for 5 minutes, and the syrup is poured over it while still hot. The serving of Inegöl Milk Shredded Wheat is done by optionally sprinkling chopped walnuts on top. It can be stored at room temperature for 2 days or in the refrigerator at 4°C for 1 week.