@prettyontiktok: #fypシ #prettygirls

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Sunday 10 May 2026 10:31:00 GMT

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todd :

yooo

2026-05-12 16:27:55

1

Jimmy :

Good content! ☺️

2026-05-10 22:04:47

1

jonno :

gorgeous 😍

2026-05-16 14:59:53

0

Rodriguez22 :

2026-05-12 12:03:30

1

newacc0f :

Appreciate what yall do but this is too young

2026-05-11 03:08:27

1

kalinky :

🥰

2026-05-12 15:16:27

1

Simon :

♥️♥️♥️

2026-05-10 10:32:20

2

lenn_11.6 :

😘

2026-05-11 03:21:59

1

Wellington :

♥️♥️♥️

2026-05-10 19:16:50

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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