I lve meetha so i always do experiments #EidKiMeethas

#tree #recipe29 #fav2019

Meri mama Ko sweets bht passnd tu ma NY unky liye yeah recipe try ki thi or unko bht zayda passnd AI homemade barfi or phr unho ny apni sub friends Ko b khilyi. 🙂#cookpadRamadan #kokabncookpad #fiveingredients

#mangotango My husband is die hard fan of mangoes so he brough a lot of mangoes and requested me to make some delicious meetha with these mangoes so I made many desserts with mangoes . This cake is one of them and my husband and children loved it.

my favourite because it is the mixture of vermicelli and custard. i don't like just vermicelli but when it is mixed with custard and cream it is just amazing#EidKiMeethas

#fiveingredients Funny story’ May apni friend Kay ghar gaye wahen is ki mother nay kheer banye hoie the May shadi Kay bad apnye husband Kay sath 1 st time gaye the dawat the khear khana khaya kheer aye bohat achi bani hoie the my husband see me Jc Bol rahe hun ya hoti hay kheer 😃😃😃😃😡😡😡 gussa to bohat aya per chup rahe kuch din bad May nay Aunty say recip Kay Kay try ki to boltye hen wc nahe hay kheer to wo he the ap jab mayri friend Ati hay sath kheer ka bowl lati hay my husband blushing Jo pic upload ki hay wo May banye hay finalye ab May bohat achi banti hun 😍😍😍😍💕💕💕

With so many holidays at the end of the year, cakes are always a must-have on the party table. This first cake is perfect for Thanksgiving.

I kind of got tired of my mom's cooking and I wasn't the fast food type. So I found random stuff in the fridge and cupboards. Then *boom* food. This has been a all time favorite for my family and friends. Hope you enjoy this as much I do.

Comments: This recipe is surrounded by many myths about its origin. However, researcher Lilia Martínez, in her blog Cinco Fuegos, notes that in 1714 there was mention of a "stuffed chile covered in walnut sauce," and in 1928, the first recipe for chile en nogada as we know it was published in the cookbook of Mrs. Amparo Gómez. For an authentic chile en nogada, it must include: a poblano pepper (also called chile del tiempo, as it was only available in September), a fruit-based filling with minimal meat, a traditional nogada sauce (made with fresh walnuts, goat cheese, milk, and cream), and whole pink pine nuts, along with the trio of colonial spices: cinnamon, cloves, and pepper.