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@alijaan22110: شهيد ميرمرتضي ڀٽو 🙏 #haqmurtaza✌✌🔥🔥

Khosaعاطف 🙏
Khosaعاطف 🙏
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Region: PK
Monday 03 August 2026 18:12:27 GMT
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noor499385
Noor :
meer baba jan
2026-09-08 12:42:59
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rasheedbhattiii
Abdul Rasheed Bhatti :
[Sticker] ❤️❤️❤️
2026-09-02 12:01:58
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mohammad.ali.shah180
Mohammad Ali Shah :
Love never die
2026-08-26 23:46:03
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lala.khan.mahesar
Lala Khan Mahesar :
❤️
2026-09-06 04:15:56
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user1601368073363ahmad
Ahmad chandio :
❤️❤️❤️😭😭😭😭
2026-08-25 17:58:43
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dilshad7509
Dilshad :
2026-08-04 04:04:38
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nadir4khanbhutto
nadir Bhutto :
2026-09-03 04:11:31
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user7358031927123
user7358031927123 :
2026-08-04 03:56:56
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user7358031927123
user7358031927123 :
2026-08-04 03:56:53
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user7358031927123
user7358031927123 :
✌️✌️
2026-08-04 03:57:24
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user7358031927123
user7358031927123 :
✌️✌️
2026-08-04 03:57:31
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user489303455
M Saleem Lund Baloch.3659 :
2026-08-14 16:48:46
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junaid.a.brohi4
Advocate Junaid A Brohi :
♥️♥️♥️
2026-08-04 03:43:02
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gaman.khaskheli.7
Gaman Khaskheli 786 :
🥰🥰🥰
2026-08-04 00:14:53
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zawar.somro35
zawar somro :
🥰🥰🥰
2026-08-04 02:24:55
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user7358031927123
user7358031927123 :
✌️✌️✌️✌️
2026-08-04 03:57:15
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user7358031927123
user7358031927123 :
✌️✌️✌️✌️✌️✌️
2026-08-04 03:57:02
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they are so annoying bro #forsaken #noli #twotime #roblox #1x1x1x1
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It took me years to get it right. I kept chasing that traditional sticky, soft texture — never fluffy. Exactly how my dad loved it. After I shared one of my kitchen disasters, a beautiful follower messaged me. She had just lost her brother two weeks earlier and told me namoura was his favourite sweet. It was my dad’s favourite too. I promised her I would make it for her brother’s soul. When I did, it was everything I had been searching for. This recipe is for the ones we miss - Sending prayers to those no longer with us. Allah yerhamoun 🤍 750 grams coarse semolina�¾ cup desiccated coconut�1½ cups white sugar�5 grams dry yeast�200 grams unsalted butter, softened� 1½ tablespoons rose water, 1½ tablespoons orange blossom water�1½ cups cold milk�Raw blanched almonds, for topping Sugar Syrup (Attir) 2 cups white sugar�¾ cup water�1 tablespoon lemon juice�Rose water, to taste�60 grams ghee Make your Attir first. Boil the sugar and water, stop stirring once it starts bubbling, add lemon juice and simmer for 7–10 minutes. Add rose water and let it cool completely. It must be cold before using. Preheat the oven to 180°C (fan-forced) (350°F) and grease a 24 x 38 cm tray well with ghee. Mix the semolina, coconut, sugar and yeast, then rub in the softened butter until fluffy. Add the rose and orange blossom water and cold milk and mix gently — don’t overwork it. Press into the tray, cut into pieces, place a blanched almond in each, and bake for 35–40 minutes until deep golden. Five minutes before it’s done, warm the syrup with the ghee. Pour it over the hot namoura as soon as it comes out and cut again along the lines while it’s still hot. You need to let it cool down completely before devouring it. #foryou #fyp #basbousa #sweets
It took me years to get it right. I kept chasing that traditional sticky, soft texture — never fluffy. Exactly how my dad loved it. After I shared one of my kitchen disasters, a beautiful follower messaged me. She had just lost her brother two weeks earlier and told me namoura was his favourite sweet. It was my dad’s favourite too. I promised her I would make it for her brother’s soul. When I did, it was everything I had been searching for. This recipe is for the ones we miss - Sending prayers to those no longer with us. Allah yerhamoun 🤍 750 grams coarse semolina�¾ cup desiccated coconut�1½ cups white sugar�5 grams dry yeast�200 grams unsalted butter, softened� 1½ tablespoons rose water, 1½ tablespoons orange blossom water�1½ cups cold milk�Raw blanched almonds, for topping Sugar Syrup (Attir) 2 cups white sugar�¾ cup water�1 tablespoon lemon juice�Rose water, to taste�60 grams ghee Make your Attir first. Boil the sugar and water, stop stirring once it starts bubbling, add lemon juice and simmer for 7–10 minutes. Add rose water and let it cool completely. It must be cold before using. Preheat the oven to 180°C (fan-forced) (350°F) and grease a 24 x 38 cm tray well with ghee. Mix the semolina, coconut, sugar and yeast, then rub in the softened butter until fluffy. Add the rose and orange blossom water and cold milk and mix gently — don’t overwork it. Press into the tray, cut into pieces, place a blanched almond in each, and bake for 35–40 minutes until deep golden. Five minutes before it’s done, warm the syrup with the ghee. Pour it over the hot namoura as soon as it comes out and cut again along the lines while it’s still hot. You need to let it cool down completely before devouring it. #foryou #fyp #basbousa #sweets

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