@malakrehankakar01: Khushal khan kakar ❤️#khushalkhankakar #khushalkakar

malakrehankakar01
malakrehankakar01
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Wednesday 12 August 2026 17:34:57 GMT
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rafi_pashtoon1
پښتون رفيع :
په افغانانو کښې معلوم دی
2026-08-12 19:21:49
1
zahid.sarwan2
Zahid Sarwan :
🥰🥰
2026-08-16 07:23:54
0
atta.khan.kakar
Atta. kakar :
ماشاءاللہ زبردست 💞💞💞👍👍👍
2026-08-14 22:00:45
0
khushalkhankakar14
mazloomyaar kakar PKNAP✌️🌹 :
سپین په پښتون کي معلوم دی
2026-08-15 06:07:13
0
saadullahkakar425
❤️Pashtoon❤️ :
2026-08-14 09:53:09
0
allam.geer.khan6
safer Kakar 🌼🎧🖤👑🥀 :
🥰🥰🥰
2026-09-10 19:49:57
0
kakar.jogexai
Kakar Jogexai :
🥰🥰🥰
2026-08-27 11:54:01
0
deen77138
Muhammad Deen :
👍👍👍
2026-09-07 16:45:26
0
hazratkhankakar1
Hazrat Khan Kakar :
❤️❤️❤️
2026-09-06 15:11:58
0
sajad.khan2990
Sajad Khan :
🥰🥰🥰
2026-09-05 16:48:01
0
psolahore
PSO Lahore :
❤️
2026-09-05 13:22:11
0
bilomalak4
🌸 𝙱𝚒𝚕𝚊𝚠𝚊𝚕-𝚔𝚑𝚊𝚗 🌸 :
❤️❤️
2026-09-04 21:32:08
0
umarsarangzaiumar1
[email protected] :
🥰🥰🥰
2026-09-04 13:51:44
0
khushalkhankakar7
گران چیرمین خوشحال خان کاکڑ :
🥰🥰🥰
2026-09-04 11:52:47
0
aminarman61
Tareen🫶💔 :
❤️❤️❤️
2026-09-02 02:37:07
0
aminarman61
Tareen🫶💔 :
🥰🥰🥰
2026-09-02 02:37:05
0
marab.khan4
Marab Khan :
🥰🥰🥰
2026-09-01 14:20:50
0
naseeb_ullah_kakar
MALAK NASEEB KAKAR❣️ :
💕💕💕
2026-08-30 17:07:34
0
user1840858160715
sana ullah @888 :
🥰🥰🥰
2026-09-08 16:09:10
0
riazkhandummar3
riazkhandummar3 :
❤️❤️❤️
2026-08-26 12:55:44
0
hamdacolth3
حمد Aکلاتھ ملک مارکیٹ نسائی :
🥰🥰🥰
2026-08-26 10:17:47
0
inam.kakar125
Khan kakar :
🥰🥰🥰
2026-08-25 15:39:29
0
shafi.kakar44
SHAFI ULLAH KAKAR 1000 :
🥰🥰🥰
2026-08-25 12:23:50
0
shafi.kakar44
SHAFI ULLAH KAKAR 1000 :
❤️❤️❤️
2026-08-25 12:23:46
0
awafa567
khan :
❤️❤️❤️
2026-08-12 17:58:10
0
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Other Videos

Lemon posset (upgraded to Brulee) With just three simple ingredients, you can make an incredibly creamy and refreshing dessert. It requires simply 15 minutes preparation and looks so elegant served in a lemon peel that it is directly an highlight on the table! Ingredients · 4 Large lemons (organic, if since we are using the shells and Zest) · 2 cups heavy whipping cream · 2/3 cup granulated sugar · 1 tbsp brown sugar per lemon half (Optional Brulee topping) Instructions 1. Wash 3 of the lemons. Slice them in half lengthwise. 2. Using a large spoon, carefully hollow out the centers without piercing the skin. Set the pulp aside. Thoroughly pat the inside of the shells dry with a paper towel to remove any excess moisture. 3. Press the reserved pulp to yield about 1/2 cup (100–120 ml) of fresh juice. Strain through a fine-mesh sieve to remove seeds and excess fiber. 4. In a medium saucepan, combine the heavy cream, sugar, and the zest of the 4th lemon. Bring to a gentle boil over medium heat. 5. Let simmer gently for 3–5 minutes until it is slightly reduced and coats the back of a spoon (the final weight should be around 19 oz or 550 g). 6. Remove from heat and immediately whisk in the lemon juice. You will see the mixture thicken instantly. 7. Pour the cream into the prepared lemon shells (or small ramekins). Let them cool to room temperature, then refrigerate for at least 4 hours or overnight for the perfect texture. 8. (Optional): Just before serving, sprinkle the top of each chilled lemon with a teaspoon of sugar. Torch with a kitchen blowtorch until the sugar bubbles and turns a deep amber brown crust. Serve immediately. #cooking  #FoodLover  #recipes  #dessert  #Foodie
Lemon posset (upgraded to Brulee) With just three simple ingredients, you can make an incredibly creamy and refreshing dessert. It requires simply 15 minutes preparation and looks so elegant served in a lemon peel that it is directly an highlight on the table! Ingredients · 4 Large lemons (organic, if since we are using the shells and Zest) · 2 cups heavy whipping cream · 2/3 cup granulated sugar · 1 tbsp brown sugar per lemon half (Optional Brulee topping) Instructions 1. Wash 3 of the lemons. Slice them in half lengthwise. 2. Using a large spoon, carefully hollow out the centers without piercing the skin. Set the pulp aside. Thoroughly pat the inside of the shells dry with a paper towel to remove any excess moisture. 3. Press the reserved pulp to yield about 1/2 cup (100–120 ml) of fresh juice. Strain through a fine-mesh sieve to remove seeds and excess fiber. 4. In a medium saucepan, combine the heavy cream, sugar, and the zest of the 4th lemon. Bring to a gentle boil over medium heat. 5. Let simmer gently for 3–5 minutes until it is slightly reduced and coats the back of a spoon (the final weight should be around 19 oz or 550 g). 6. Remove from heat and immediately whisk in the lemon juice. You will see the mixture thicken instantly. 7. Pour the cream into the prepared lemon shells (or small ramekins). Let them cool to room temperature, then refrigerate for at least 4 hours or overnight for the perfect texture. 8. (Optional): Just before serving, sprinkle the top of each chilled lemon with a teaspoon of sugar. Torch with a kitchen blowtorch until the sugar bubbles and turns a deep amber brown crust. Serve immediately. #cooking #FoodLover #recipes #dessert #Foodie

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