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@rayees_khwaja: کوه تلویزیون کابل چی منظره زیبا در شب داره

༺❖ خواجه کابلی ❖༻
༺❖ خواجه کابلی ❖༻
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Region: AF
Saturday 15 August 2026 20:07:29 GMT
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abuli172
M :
Mashallah
2026-08-15 22:51:07
0
mustafa.rahmani33
Mustafa Rahmani :
❤️❤️
2026-08-15 20:26:47
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13_82__1
[𝑲𝒉𝒘𝒂𝒋𝒂 𝑺𝒂𝒉𝒊𝒃 👑] :
🥰🥰🥰
2026-08-15 20:26:59
0
unique_edriss
..MALANG.. :
♥️♥️♥️
2026-08-15 20:19:16
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muzamilamarkhil
❤Muzamil Boxer⁉ :
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2026-08-16 10:48:25
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mastan2sediqi
Mastan sediqi :
❤️❤️❤️
2026-08-16 07:43:00
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tawabshahsediqee
tawabshahsediqee :
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2026-08-16 04:20:52
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sultanaryan32
sulTan ArYan :
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2026-08-16 10:03:42
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zoiajan2
Eng..👷🏻‍♀️♡Zoia♧ :
🥰🥰
2026-08-16 03:58:33
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sultanyousafzai58
𝓎𝑜𝓊𝓈𝒶𝒻𝓏𝒶𝒾 :
❤️
2026-08-16 10:19:04
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alam.zeb.ekhtyare
Alam Zeb Ekhtyare :
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2026-08-19 11:56:38
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reza.jafari88
Reza Jafari :
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2026-08-19 20:12:08
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To see more videos from user @rayees_khwaja, please go to the Tikwm homepage.

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Are these Korean Dubai Chocolate Cookies actually IMPOSSIBLE?! ✨Recipe: Ingredients: • 2 cups kataifi (shredded phyllo dough) • 8 oz pistachio cream • 2 tbsp butter • 3 cups marshmallows • ¼ cup cocoa powder (plus extra for rolling) • 2 tbsp milk powder Directions: 1. In a bowl, combine the kataifi and pistachio cream until evenly mixed. Roll the mixture into evenly sized balls and place them on a parchment-lined tray. Refrigerate for 30–60 minutes until firm. 2. In a saucepan over medium heat, melt the butter, then add the marshmallows. Stir continuously until fully melted and smooth. 3. Add the cocoa powder and milk powder, stirring until completely incorporated. Pour the mixture onto a parchment-lined tray and let it cool slightly, no more than 2 minutes. 4. While still warm and pliable, pull off portions of the chocolate marshmallow mixture and flatten them into discs using your hands. 5. Place a chilled pistachio kataifi ball in the center of each disc, then wrap the chocolate marshmallow around it, rolling gently to form a smooth ball. 6. Roll each cookie in cocoa powder to coat, then return to the fridge for 15 minutes to set. 7. Serve and enjoy these rich, chewy, pistachio-filled treats! 🍫💚
Are these Korean Dubai Chocolate Cookies actually IMPOSSIBLE?! ✨Recipe: Ingredients: • 2 cups kataifi (shredded phyllo dough) • 8 oz pistachio cream • 2 tbsp butter • 3 cups marshmallows • ¼ cup cocoa powder (plus extra for rolling) • 2 tbsp milk powder Directions: 1. In a bowl, combine the kataifi and pistachio cream until evenly mixed. Roll the mixture into evenly sized balls and place them on a parchment-lined tray. Refrigerate for 30–60 minutes until firm. 2. In a saucepan over medium heat, melt the butter, then add the marshmallows. Stir continuously until fully melted and smooth. 3. Add the cocoa powder and milk powder, stirring until completely incorporated. Pour the mixture onto a parchment-lined tray and let it cool slightly, no more than 2 minutes. 4. While still warm and pliable, pull off portions of the chocolate marshmallow mixture and flatten them into discs using your hands. 5. Place a chilled pistachio kataifi ball in the center of each disc, then wrap the chocolate marshmallow around it, rolling gently to form a smooth ball. 6. Roll each cookie in cocoa powder to coat, then return to the fridge for 15 minutes to set. 7. Serve and enjoy these rich, chewy, pistachio-filled treats! 🍫💚

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