@jornada_do_impossivel: A cliente xingou o empacotador com Síndrome de Down pela demora... e o gerente parou o supermercado. #humilhação #impossivel #superacao #reflexão #motivacao

Jornada do Impossível
Jornada do Impossível
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Region: BR
Friday 02 January 2026 19:33:37 GMT
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katia.sirlene244
Katia Sirlene :
eu creio louvado seja o Senhor Jesus Cristo gratidão por ouvir essa palavra
2026-01-02 19:53:06
1
mara.dos.reis.beck
Mara dos Reis :
eu creio 🙏 🙏
2026-01-02 21:26:49
0
user7763605050726
Alexandra de Souza silva 🥰🥰 :
@Katia Sirlene:eu creio louvado seja o Senhor Jesus Cristo gratidão por ouvir essa palavra
2026-02-03 15:35:57
0
lucienefernandes092
Luciene Fernandes ❤❤❤❤👫 :
Deus te abençoe
2026-01-03 15:07:28
0
camilomurgi5
Camilo Murgi :
eu creio
2026-01-02 19:48:44
1
solteiraroseli
solteira Roseli :
verdade eu creio
2026-01-02 19:49:10
1
ilza.catino
Ilza Catino :
eu creio
2026-01-31 02:40:56
0
raimundacristina256
raimundacristina256 :
eu creio
2026-01-03 12:11:40
0
anairmendesdasilv
Ana ir :
eu creio
2026-01-26 10:56:19
0
lucienefernandes092
Luciene Fernandes ❤❤❤❤👫 :
amém
2026-01-03 15:07:21
0
clegomes6
clegomes6 :
eu creio
2026-02-17 02:17:07
0
valterdejesus12090
José Valter santos :
eu creio
2026-03-07 18:06:56
0
guiomarsilva505
Guiomar Silva :
eu. creio.
2026-01-26 22:47:31
1
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Green Aam Papad // Green Mango Bar // Aam Papad Recipe by Mother Kitchen #shorts #EasyRecipe #mangoseason #kairi #fypp  (Ingredients) Raw Mangoes (Kachay Aam): 500g (peeled and chopped) Water: 1–2 cups (for boiling) Sugar: ½ cup (adjust to taste) Salt: ½ tspBlack Salt (Kala Namak):  ½ tspRoasted Cumin Powder (Bhuna Jeera): ½ tspChili Flakes/Red Chili Powder: 1 tsp (or to taste) Green Food Color: A few drops (optional, for vibrant color) Ghee/Oil: For greasing the tray Instructions (Step-by-Step) .Boil the Mangoes: In a pot, add the chopped raw mangoes and water. Boil until the mango pieces are very soft and transparent. .Make the Pulp: Mash the boiled mangoes well and strain them to ensure a smooth pulp without lumps. .Cook the Mixture: Transfer the smooth pulp to a heavy-bottomed pan. Add sugar and cook on low flame for 10-15 minutes, stirring continuously, until it thickens. .Add Spices & Color: Add black salt, cumin powder, red chili flakes, and the green food color. Mix well and cook for another 2-3 minutes. .Check Consistency: To check if it's ready, put a drop on a plate—if it doesn’t run immediately when tilted, it is ready. .Set the Papad: Grease a tray or plate with a little ghee or oil. Pour the thick mixture onto the tray and spread it evenly to your desired thickness. .Sun Dry: Place the tray in direct sunlight for 1–2 days until the papad sets and becomes non-sticky. .Cut and Serve: Once dried, gently remove it from the tray, cut into small bars or shapes, and enjoy. (Tips for Success) Thin Layer: Spread the pulp thinly for faster drying. .Storage: Store in an airtight container. It stays good for 6-7 months. .No Sunlight? If sunlight is not available, you can dehydrate it in an oven at low temperature.
Green Aam Papad // Green Mango Bar // Aam Papad Recipe by Mother Kitchen #shorts #EasyRecipe #mangoseason #kairi #fypp (Ingredients) Raw Mangoes (Kachay Aam): 500g (peeled and chopped) Water: 1–2 cups (for boiling) Sugar: ½ cup (adjust to taste) Salt: ½ tspBlack Salt (Kala Namak): ½ tspRoasted Cumin Powder (Bhuna Jeera): ½ tspChili Flakes/Red Chili Powder: 1 tsp (or to taste) Green Food Color: A few drops (optional, for vibrant color) Ghee/Oil: For greasing the tray Instructions (Step-by-Step) .Boil the Mangoes: In a pot, add the chopped raw mangoes and water. Boil until the mango pieces are very soft and transparent. .Make the Pulp: Mash the boiled mangoes well and strain them to ensure a smooth pulp without lumps. .Cook the Mixture: Transfer the smooth pulp to a heavy-bottomed pan. Add sugar and cook on low flame for 10-15 minutes, stirring continuously, until it thickens. .Add Spices & Color: Add black salt, cumin powder, red chili flakes, and the green food color. Mix well and cook for another 2-3 minutes. .Check Consistency: To check if it's ready, put a drop on a plate—if it doesn’t run immediately when tilted, it is ready. .Set the Papad: Grease a tray or plate with a little ghee or oil. Pour the thick mixture onto the tray and spread it evenly to your desired thickness. .Sun Dry: Place the tray in direct sunlight for 1–2 days until the papad sets and becomes non-sticky. .Cut and Serve: Once dried, gently remove it from the tray, cut into small bars or shapes, and enjoy. (Tips for Success) Thin Layer: Spread the pulp thinly for faster drying. .Storage: Store in an airtight container. It stays good for 6-7 months. .No Sunlight? If sunlight is not available, you can dehydrate it in an oven at low temperature.

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