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@sardarlalosolangi:

SARDAR LALO SOLANGI
SARDAR LALO SOLANGI
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Region: PK
Monday 22 June 2026 18:59:52 GMT
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altaf.ali.jhatial
🤍Altaf🩵 Ali 💜Jhatial🩶 :
2026-06-22 20:12:26
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b.squeen5
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sikandar Ali :
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ashraf solangi :
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2026-06-22 22:49:50
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2026-06-22 20:21:04
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Other Videos


Replying to @kaprinthecity the ones who realize this now and make moves now will be our next millionaires! #fyp #career #ai #techtok #workforyourself
Replying to @kaprinthecity the ones who realize this now and make moves now will be our next millionaires! #fyp #career #ai #techtok #workforyourself
INGREDIENTS • 240g (1 cup) fresh passion fruit pulp (≈12 fruits) • 50–100g sugar (adjust to taste) • 160ml non-dairy milk (soy, oat, or almond) • 30g cornstarch • 60g vegan butter (cold, cubed) METHOD 1. Scoop out the passion fruit pulp and blitz for ~30 seconds to separate juice from seeds. 2. Strain through a sieve (save some seeds if you like texture). 3. Add juice + sugar to a saucepan and bring to a gentle simmer, whisking. 4. In a bowl, whisk non-dairy milk + cornstarch into a smooth slurry. 5. Pour slurry into the saucepan and cook on medium heat, whisking constantly for 3–5 minutes until thick and glossy. 6. Remove from heat once it coats the back of a spoon. 7. Strain into a bowl over the cold vegan butter and whisk until silky smooth. 8. Cover surface + chill for at least 1 hour (it thickens beautifully). TO SERVE (next level) Top with vegan whipped cream, a dusting of powdered sugar, and a cheeky splash of homemade vanilla vodka 🍸✨ STORAGE Keeps 1 week in the fridge (if it lasts that long). You can also freeze it. #passionfruit #dessert #couple #healthyrecipe #fyp
INGREDIENTS • 240g (1 cup) fresh passion fruit pulp (≈12 fruits) • 50–100g sugar (adjust to taste) • 160ml non-dairy milk (soy, oat, or almond) • 30g cornstarch • 60g vegan butter (cold, cubed) METHOD 1. Scoop out the passion fruit pulp and blitz for ~30 seconds to separate juice from seeds. 2. Strain through a sieve (save some seeds if you like texture). 3. Add juice + sugar to a saucepan and bring to a gentle simmer, whisking. 4. In a bowl, whisk non-dairy milk + cornstarch into a smooth slurry. 5. Pour slurry into the saucepan and cook on medium heat, whisking constantly for 3–5 minutes until thick and glossy. 6. Remove from heat once it coats the back of a spoon. 7. Strain into a bowl over the cold vegan butter and whisk until silky smooth. 8. Cover surface + chill for at least 1 hour (it thickens beautifully). TO SERVE (next level) Top with vegan whipped cream, a dusting of powdered sugar, and a cheeky splash of homemade vanilla vodka 🍸✨ STORAGE Keeps 1 week in the fridge (if it lasts that long). You can also freeze it. #passionfruit #dessert #couple #healthyrecipe #fyp
#pourtoi
#pourtoi
Germany🇩🇪 is Waiting⏳ for You❤ #creatorsearchinsights #foryou #germany #foryoupage
Germany🇩🇪 is Waiting⏳ for You❤ #creatorsearchinsights #foryou #germany #foryoupage

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