@diya_mukherjee02: #fypシ #foryoupage

🦋~daiya~🦋
🦋~daiya~🦋
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Wednesday 15 July 2026 17:27:55 GMT
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emonlopa
@Lopaemon :
লা ইলাহা ইল্লাল্লাহু মুহাম্মাদুর রাসুলুল্লাহ সাঃ আলাইহি ওয়াসাল্লাম
2026-07-16 10:04:48
37
baten.bhai777
Md Robiul Islam❤️💤 :
hmmm Ami o
2026-07-16 09:39:37
4
princesawon62
🎀মায়ায় মায়াবতী🤦‍♀️🎀🌙 :
এর বেশি কি কেউ চাইবে হুম
2026-07-16 15:55:12
8
shamoly5303
💥চকলেট বয়💥 :
সাপোর্ট চাই
2026-07-16 04:20:05
8
khadizasultana09
সপ্নে দেখা রাজকন্যা 💗💗 :
গানটা খুব ভাল লাগে
2026-07-16 16:57:57
2
md.mizanur.rahman7041
MD Mizanur Rahman :
@±±
2026-07-16 12:27:23
4
mb.mijan.ahmod
mb mijan Ahmod :
2026-07-16 12:13:03
4
md.haiol6
রানা খান :
অনেক অনেক অনেক সুন্দর হইছে
2026-07-16 15:42:00
2
userpnqn0pjtdn
🥰Tanvir🥰 :
কেন
2026-07-16 12:27:03
4
ta.rahul7
꧁𓊈𒆜🆃🅰🆁🅸🅺🆄🅻𒆜𓊉꧂ :
2026-07-16 06:59:15
2
user057330355
কামরুল হোসেন ❤️❤️🤠 :
আহা কি কয়🤪🤪
2026-07-16 23:17:41
0
userjqb676f5fr
India ka Islam :
কেন এগুলো না করলে হয় না🥰🥰
2026-07-16 22:20:45
0
milonchowdhury69
Milon chowdhury :
এক দম
2026-07-16 19:39:50
0
agun80507
✅DA💥 A💥GU💥N✅ :
হুম
2026-07-16 20:49:22
0
ahgiolislamraj
vilox Rj Raj :
তোমাকে আপু সেই লাগে 😁
2026-07-16 19:02:39
0
mdshahinsha2001
֎꧁᪣𝗦𝙃𝘼𝙃𝙄𝙉᪣꧂֍ :
হুম সব কিছু ঠিক আছে বাট🤔🤔
2026-07-16 19:49:20
0
alonegrial...525
🥀🥀কষ্টের রানি 💔💔 :
🥰🥰🥰 প্লিজ সাপোর্ট করেন
2026-07-16 03:30:45
2
ajob.manus45
Ajob Manus :
[Sticker]
2026-07-16 18:02:54
0
ashraful.islam2811
পথ হারা পথিক :
কেন
2026-07-17 01:30:16
0
shamimparvez307
MD:Ridoy hasan🥰💔❤️‍🩹 :
2026-07-16 18:04:14
0
sammhmizu
m h mizu7 :
হুম
2026-07-16 18:05:52
0
tamanna9692
St★rGirL🌷 :
চলে এসেছি
2026-07-16 18:45:17
1
sumaiya_alamin_28
Sumaiya+alamin 🫶 :
tmi onak cute
2026-07-16 11:14:10
2
To see more videos from user @diya_mukherjee02, please go to the Tikwm homepage.

Other Videos

Lemon Tart Sweet Tart Crust 6 tbsp unsalted butter, softened (85g) ⅓ cup powdered sugar (41g) 1 large egg 1½ cups all-purpose flour (191g) ¼ tsp salt Lemon Curd Filling 10 tbsp unsalted butter, softened (141g) 1 cup granulated sugar (200g) 4 large egg yolks 3 large eggs 4 tbsp lemon zest ½ cup fresh lemon juice (120ml) Whipped Cream ¾ cup heavy whipping cream (180ml) 2 tbsp powdered sugar (optional) ½ tsp vanilla extract To Decorate Fresh raspberries Lemon slices Preheat the oven to 350°F. For the tart crust, beat the butter until smooth. Add the powdered sugar and mix until combined. Add the egg and beat until incorporated. Add the flour and salt, mixing just until a soft dough forms. Avoid overmixing. Wrap the dough and refrigerate for at least 1 hour. Roll out the chilled dough and press it into a tart pan. Trim the edges, prick the bottom with a fork, line with parchment paper, and fill with pie weights. Blind bake for 15 minutes. Remove the pie weights and parchment paper, then bake for another 5–10 minutes until lightly golden. Let the crust cool completely. For the lemon filling, beat the butter and sugar until creamy. Add the egg yolks, then the eggs, mixing well after each addition. Stir in the lemon zest and fresh lemon juice. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and reaches about 170°F (77°C). Pour the lemon curd into the cooled tart shell and bake for about 15 minutes, until the edges are set and the center still has a slight jiggle. Let the tart cool completely, then refrigerate for at least 5 hours, preferably overnight. For the whipped cream, whip the heavy cream with the powdered sugar and vanilla until medium peaks form. Pipe or spoon the whipped cream over the chilled tart and decorate with fresh raspberries and lemon slices. Slice and serve chilled.
Lemon Tart Sweet Tart Crust 6 tbsp unsalted butter, softened (85g) ⅓ cup powdered sugar (41g) 1 large egg 1½ cups all-purpose flour (191g) ¼ tsp salt Lemon Curd Filling 10 tbsp unsalted butter, softened (141g) 1 cup granulated sugar (200g) 4 large egg yolks 3 large eggs 4 tbsp lemon zest ½ cup fresh lemon juice (120ml) Whipped Cream ¾ cup heavy whipping cream (180ml) 2 tbsp powdered sugar (optional) ½ tsp vanilla extract To Decorate Fresh raspberries Lemon slices Preheat the oven to 350°F. For the tart crust, beat the butter until smooth. Add the powdered sugar and mix until combined. Add the egg and beat until incorporated. Add the flour and salt, mixing just until a soft dough forms. Avoid overmixing. Wrap the dough and refrigerate for at least 1 hour. Roll out the chilled dough and press it into a tart pan. Trim the edges, prick the bottom with a fork, line with parchment paper, and fill with pie weights. Blind bake for 15 minutes. Remove the pie weights and parchment paper, then bake for another 5–10 minutes until lightly golden. Let the crust cool completely. For the lemon filling, beat the butter and sugar until creamy. Add the egg yolks, then the eggs, mixing well after each addition. Stir in the lemon zest and fresh lemon juice. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and reaches about 170°F (77°C). Pour the lemon curd into the cooled tart shell and bake for about 15 minutes, until the edges are set and the center still has a slight jiggle. Let the tart cool completely, then refrigerate for at least 5 hours, preferably overnight. For the whipped cream, whip the heavy cream with the powdered sugar and vanilla until medium peaks form. Pipe or spoon the whipped cream over the chilled tart and decorate with fresh raspberries and lemon slices. Slice and serve chilled.

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