@jessivns: pinkeu pinkeu

Jessica Shaina
Jessica Shaina
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Region: ID
Tuesday 01 September 2026 10:24:22 GMT
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softcurrentc
libraaaaaaaa ꫂ᭪ :
nengg amerr cantik bangett
2026-09-01 10:50:22
44
luvv_4in
💤flwssa4inn♡ :
di mataku dia tetap meyra🤍🫰🏻
2026-09-01 10:29:54
33
dwialmiraputrii
ժׁׅ݊° :
MAHADASYATT MEYRAA ❤️‍🔥🙂‍↕️😩❣️
2026-09-01 11:53:36
2
onlypartwiwi
wiwi :
IH BAJU MEYRAAA
2026-09-01 10:33:52
32
kepo_yh070
v4_7 :
p
2026-09-01 10:26:01
0
vanilla.tiramisu
gy🐰 :
MBG (MY BIDADARI GUEH)
2026-09-01 12:46:47
4
_son00777
chewyy :
sicantik ini lagiii
2026-09-04 05:21:06
0
ayla_201354
ayla_2013 :
kaka aleaa
2026-09-02 03:41:52
1
lollies14
Fina SL :
meyraaaa
2026-09-01 10:54:11
1
sheynnai
key. :
CANTIKKK BANGET IHHH
2026-09-02 01:36:04
0
njeeesss_
njess :
udah di jakarta apa jejes?
2026-09-01 14:37:56
0
putriindahaichaira
putri_🩷 :
ihhh cantik bangettt sayanggg!!!
2026-09-01 10:29:20
0
caprishive
ca :
CINTAAAAAA SEKALIII <333
2026-09-02 04:16:21
0
raenii88
raenii :
lucuuu pink pink intinya di mataku kak jess itu tetap meyra yang lucuuu🥰
2026-09-04 12:52:37
3
nsaa_1704
nsaa nur :
kangen MILLY
2026-09-01 10:33:44
2
xsyaa_hani
hani otw snbp ugm 2028 :
hy meyyyy
2026-09-01 10:51:06
0
yessynataliaaa
Yessy Natalia :
cantik banget 😍
2026-09-01 15:37:52
0
ccozynight
whoosee :
2026-09-01 13:13:48
0
matirasaaa378
Lifaalif🌊💙 :
allooo kakaaaa cantiiii
2026-09-01 10:27:03
0
xxgyez309
moonymood :
2026-09-01 10:28:40
0
the.klepon.couple
The Klepon Couple :
2026-09-02 11:39:10
0
modestyj_
🐻 :
kangen neng amerr ihh
2026-09-03 16:29:03
0
500milles_
shrimp’s 🍤 :
🥰🥰🥰
2026-09-01 10:27:52
0
To see more videos from user @jessivns, please go to the Tikwm homepage.

Other Videos

First time making Gulab Jamun with dry milk! 😍🌹 Now you tell me… how did I do? 👀😂 Soft, golden, and soaked in that sweet syrup. I think I might have surprised myself with this one! 🤭✨                  For the Gulab Jamun * 1 cup full-fat dry milk powder * 2 tbsp all-purpose flour * ½ tsp baking powder * 1 tbsp semolina (sooji) — optional, for a slightly better texture * 1 tbsp melted ghee * 3–4 tbsp plain yogurt * 1–2 tbsp milk, only if needed * Oil or ghee, for frying For the Sugar Syrup * 2 cups sugar * 2 cups water * 4–5 green cardamom pods * 1 tsp rose water * A few strands of saffron — optional * 1 tsp lemon juice 👩‍🍳 Method 1. Make the syrup 1. Add sugar, water, and cardamom to a saucepan. 2. Bring to a boil and simmer for 5–7 minutes. You want a light, slightly sticky syrup—not thick. 3. Turn off the heat and add rose water and saffron. 4. Add lemon juice to prevent crystallization. Keep the syrup warm. 2. Make the dough 1. Mix dry milk powder, flour, baking powder, and semolina. 2. Add melted ghee. 3. Add yogurt one tablespoon at a time and gently bring everything together. 4. You want a very soft, slightly sticky dough. Don’t knead it—overworking makes gulab jamun hard. 5. Let the dough rest for 5–10 minutes. 3. Shape * Lightly grease your hands. * Take small portions and roll into completely smooth balls with no cracks. * Keep them small because they will almost double in size. 4. Fry * Heat oil on low to medium-low heat. * Test with one piece—it should slowly rise and gently bubble, not brown immediately. * Fry slowly, constantly moving/turning them so they become evenly golden brown. * This usually takes 6–8 minutes. 5. Soak * Transfer the hot gulab jamun directly into the warm syrup. * Let them soak for at least 2–3 hours. Overnight is even better.#contentcreator #marojaanqand🖤🔪 #foru #fyp #gulabjamun
First time making Gulab Jamun with dry milk! 😍🌹 Now you tell me… how did I do? 👀😂 Soft, golden, and soaked in that sweet syrup. I think I might have surprised myself with this one! 🤭✨ For the Gulab Jamun * 1 cup full-fat dry milk powder * 2 tbsp all-purpose flour * ½ tsp baking powder * 1 tbsp semolina (sooji) — optional, for a slightly better texture * 1 tbsp melted ghee * 3–4 tbsp plain yogurt * 1–2 tbsp milk, only if needed * Oil or ghee, for frying For the Sugar Syrup * 2 cups sugar * 2 cups water * 4–5 green cardamom pods * 1 tsp rose water * A few strands of saffron — optional * 1 tsp lemon juice 👩‍🍳 Method 1. Make the syrup 1. Add sugar, water, and cardamom to a saucepan. 2. Bring to a boil and simmer for 5–7 minutes. You want a light, slightly sticky syrup—not thick. 3. Turn off the heat and add rose water and saffron. 4. Add lemon juice to prevent crystallization. Keep the syrup warm. 2. Make the dough 1. Mix dry milk powder, flour, baking powder, and semolina. 2. Add melted ghee. 3. Add yogurt one tablespoon at a time and gently bring everything together. 4. You want a very soft, slightly sticky dough. Don’t knead it—overworking makes gulab jamun hard. 5. Let the dough rest for 5–10 minutes. 3. Shape * Lightly grease your hands. * Take small portions and roll into completely smooth balls with no cracks. * Keep them small because they will almost double in size. 4. Fry * Heat oil on low to medium-low heat. * Test with one piece—it should slowly rise and gently bubble, not brown immediately. * Fry slowly, constantly moving/turning them so they become evenly golden brown. * This usually takes 6–8 minutes. 5. Soak * Transfer the hot gulab jamun directly into the warm syrup. * Let them soak for at least 2–3 hours. Overnight is even better.#contentcreator #marojaanqand🖤🔪 #foru #fyp #gulabjamun

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