@11.11pm_og: Olvidemos De Todo! 🫀 #paulolondra #chicaparanormal #paradedicar #lyrics #viral

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Wednesday 07 October 2026 22:07:16 GMT

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Augusto Guidone :

lo cortaba en la mejor parte

2026-10-08 18:28:33

39

linda robles :

💗

2026-10-10 17:23:08

1

💥🪖𝑁𝐼𝐶𝑂𝐿𝐴𝑆💥🪖 :

día 2 pidiendo plan A de paulo londra

2026-10-08 00:33:04

9

alex🥖 :

2026-10-07 22:40:52

13

EL_luchioto020 :

el q lo canta su trabarse (osea yo)

2026-10-10 10:58:30

5

🎀🍒 :

q buenos temas 😃

2026-10-08 02:52:36

1

𓆰Diego Andrade𓆪 :

2026-10-08 05:31:32

2

Angel_20 :

2026-10-08 02:02:06

1

kleyver :

2026-10-07 22:18:11

5

💤-KETAXX-💤 :

uf temazo

2026-10-08 21:29:20

0

♤juan median🦁 :

2026-10-08 02:10:43

1

CXRLOS XLE :

2026-10-08 16:08:10

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DIEGO_GCX :

2026-10-08 05:13:15

1

️×_sebas_× :

2026-10-08 01:54:48

1

Andres Bejarano :

2026-10-09 20:14:40

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ᓚᘏᗢ yared ᓚᘏᗢ :

2026-10-08 21:28:23

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AdrielJR :

2026-10-08 17:59:28

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bau ff :

2026-10-08 16:56:51

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and_alex_20 :

❤️‍🩹

2026-10-08 21:50:29

0

Clara Quiñones :

2026-10-08 15:59:41

0

🐦‍🔥 LongWang 🦀❤️‍🔥☯️777 :

temazo 😎🔥

2026-10-11 02:05:02

0

Abigail Medina :

@Jassiel Banegas

2026-10-08 03:15:29

2

leider :

@Geral188

2026-10-08 05:20:54

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Traditional Ukadiche Modak Ingredients For the Sweet Filling • 200 g fresh grated coconut • 125 g jaggery, finely grated or crushed (can substitute with dark brown sugar) • 5 ml (1 tsp) ghee • 2.5 ml (½ tsp) ground cardamom • 1 pinch ground nutmeg For the Rice Dough • 150 g rice flour • 250 ml water • 15 ml full-cream milk • 5 ml ghee • 1 pinch fine salt Method 1. Make the Filling 1. Heat 5 ml ghee in a non-stick pan over medium-low heat. 2. Add the 250 ml water or grated coconut and 125 g jaggery. 3. Cook on low heat, stirring constantly, until the jaggery melts into the coconut. 4. Continue cooking for 5 to 7 minutes until the moisture evaporates and the mixture thickens slightly. 5. Stir in the cardamom and nutmeg , remove from heat, and set aside to cool completely. 2. Make the Dough 1. In a saucepan, bring 250 ml water , 15 ml milk , 5 ml ghee , and 1 pinch salt to a rolling boil over medium heat. 2. Reduce heat to low, add the 150 g rice flour all at once, and stir vigorously with a wooden spoon until it forms a lumpy mass. 3. Turn off the heat, cover the saucepan with a tight lid, and let it rest/steam off-heat for 5 minutes 4. Transfer the hot mixture into a wide bowl .Dip your hands in cool water and knead the mixture while it is still warm until it becomes a soft, pliable, crack-free dough.Cover with a damp cloth. 3. Shape & Fill • Using a Mould: Lightly grease the inside of a modak mould with ghee. Close it, push a small ball of dough inside, and press it along the inner walls to create a hollow cavity. Stuff with 1 tsp of filling, then seal the bottom with a tiny piece of dough. By Hand: Divide the dough into 10–12 equal balls.Flatten a ball between your palms, then use your thumbs to gently press the center while pushing the edges thin to create a shallow bowl shape.Pinch small pleats around the outer rim, add a spoonful of sweet filling to the center, and bring the top edges together to form a peak. 4. Steam 1. Prepare a steamer or idli pot on medium-high heat.Line the steamer plate with a damp muslin cloth, parchment paper, or a banana leaf. 2. Lightly dip each modak in water or brush with ghee, then arrange them on the steamer tray. 3. Cover and steam for 10 to 12 minutes. When done, the outer skin will look shiny and feel non-sticky to the touch. 4.Drizzle a few drops of melted warm ghee on top before serving.

Traditional Ukadiche Modak Ingredients For the Sweet Filling • 200 g fresh grated coconut • 125 g jaggery, finely grated or crushed (can substitute with dark brown sugar) • 5 ml (1 tsp) ghee • 2.5 ml (½ tsp) ground cardamom • 1 pinch ground nutmeg For the Rice Dough • 150 g rice flour • 250 ml water • 15 ml full-cream milk • 5 ml ghee • 1 pinch fine salt Method 1. Make the Filling 1. Heat 5 ml ghee in a non-stick pan over medium-low heat. 2. Add the 250 ml water or grated coconut and 125 g jaggery. 3. Cook on low heat, stirring constantly, until the jaggery melts into the coconut. 4. Continue cooking for 5 to 7 minutes until the moisture evaporates and the mixture thickens slightly. 5. Stir in the cardamom and nutmeg , remove from heat, and set aside to cool completely. 2. Make the Dough 1. In a saucepan, bring 250 ml water , 15 ml milk , 5 ml ghee , and 1 pinch salt to a rolling boil over medium heat. 2. Reduce heat to low, add the 150 g rice flour all at once, and stir vigorously with a wooden spoon until it forms a lumpy mass. 3. Turn off the heat, cover the saucepan with a tight lid, and let it rest/steam off-heat for 5 minutes 4. Transfer the hot mixture into a wide bowl .Dip your hands in cool water and knead the mixture while it is still warm until it becomes a soft, pliable, crack-free dough.Cover with a damp cloth. 3. Shape & Fill • Using a Mould: Lightly grease the inside of a modak mould with ghee. Close it, push a small ball of dough inside, and press it along the inner walls to create a hollow cavity. Stuff with 1 tsp of filling, then seal the bottom with a tiny piece of dough. By Hand: Divide the dough into 10–12 equal balls.Flatten a ball between your palms, then use your thumbs to gently press the center while pushing the edges thin to create a shallow bowl shape.Pinch small pleats around the outer rim, add a spoonful of sweet filling to the center, and bring the top edges together to form a peak. 4. Steam 1. Prepare a steamer or idli pot on medium-high heat.Line the steamer plate with a damp muslin cloth, parchment paper, or a banana leaf. 2. Lightly dip each modak in water or brush with ghee, then arrange them on the steamer tray. 3. Cover and steam for 10 to 12 minutes. When done, the outer skin will look shiny and feel non-sticky to the touch. 4.Drizzle a few drops of melted warm ghee on top before serving.

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