Love this video! Just my personal preference, I don't like it when people talk too much and unnecessary, when all you're trying to do is find a recipe! This is perfect! Edit: so proud that a goan made a decent video.
@GetYourFactsRight, so delighted to read your response! I still consider my channel as a work in progress, (hopefully) improving through a careful consideration of viewers' suggestions :) Thank you for so invigorating a message, it's humbling✨
Thank you for this wonderful recipe. I remember my Aunt making this when I was a child. There were no electric mixers then and she used only coconut jaggery. As I recall, the roasted rice was hand ground in the stone grinder into a slightly coarse powder. The jaggery was not melted - it was ground along with grated coconut into the right consistency, then the rice powder was added and the entire mixture was then collected and shaped by hand. This brings back fond memories.
You're right, @jazztryppyn :) The time then required a great deal of effort to bring this sweet about; understanding the reality of the past certainly makes one praise the hands that worked to prepare these traditional dishes and also the appreciate the dish all the more💫
Thank u so much for this recipe .I love Pinaca .For years I spent so much on buying this .Made it and was so good God bless you.I have tried most of your recipes and they are great
Florence, your recipes and work is outstanding. Love the step by step detail of ingredients and instructions. Would love to have your Bebinca recipe to make this Christmas. Thank you so much.
Your channel is a boon to all Goan cuisine lovers. My Mom is Goan and I miss all this delicacies from childhood. I am so glad I get to see and refer all authentic recipes.
Thank you so much dear ❤️ you have reminded me my childhood memories. Sweet memories of those day's.will never go. Definitely 👍 I will try this recipe at Christmas time.
Such words are truly a fuel to keep me working to recreate such fond moments! Thank you dear Felcy, I hope you will enjoy this with your loved ones when you try it out✨
Hi,in Goa we are so busy to make all these during Christmas but now we make whenever we like.i love the way you made it this is the method I use,my mom used to make different way.which was little difficult.thank you for sharing.
Pinaac! A heartwarming memory of the beloved Goa of my childhood. A symbol of the loving, humble people associated with it; sweet and generous - straight from the heart ♥️
@@anacomello4458 I would search on RUclips for Godshem / Atol. I was successful in finding a few interesting recipes from which to choose. This search yielded an interesting discovery for me: in Costa Rica, Central America, which was a Spanish colony, they make a similar tasting dessert called “Atol” as well. They don’t use chonnem as we do in Goa. With both the name and the taste being so similar, I feel this dessert had to have been brought to us by the Portuguese.
I tried your pinaac recipe. It is just like my grand mother used to make. After my grandmother's death we had been buying from the markets in Goa. Not worth the price as my children used to not like it. This time they finished it. I also tried the sanas, fish moll. and chicken spread they are just like my grandma's cooking. Thanks for bringing to us authentic Goan dishes.
It look delicious. I want to know if you can use only palm jaggery instead of sugarcane and if I add more or less rice coconut little extra or less because I dont have the measurement n I get confused with it so will the pinagr not come out good .
Hey Florency..your work is flawless Everything you do..Neat and clean Nice.. thanks to you i myself learning more and cooking from watching your videos
Waaaw!Yummy😁MY Grandmother use to make them in SRI LANKA😢since 40,years I miss this. We call them AGGELA! I am going to make this Recipe.👏👏thank you😁🌻🌻
Thank You so much fir your recipe of Goan pinagr I miss all traditional sweets being abroad but I do my best to make them ! Miss my mom she used to do all these sweets! Your recipes are so simple and explained so well bit by bit! Thank you for all your time! God bless you and your family! Merry Christmas to you and your family!
Thank you, Maria❤️ This is such a heartwarming appreciative note to read and keep close to the heart :) God bless you and may you always rest in the knowledge of the comfort and safety of His presence wherever you go :) I wish you and your family the warmth and joys of this beautiful season and pray that you have a blessed Christmas and a prosperous New year 💫✨ Lots of love ❤️
This Reminds me of my childhood Fay when my mom used to take me to Goa and she would make this sweet and bring to Mumbai this was my favourite sweet and it is still my favourite sweet I sily love it thanks for sharing this wonderful recipe
Thank you for sharing this beautiful memory, Diogo :) In a fast-paced world, there are still some things that stay the same. Pinagr happens to be my daughter's favourite, so I have had to learn and now, I am glad to share the knowledge! The traditions go on :) God bless ✨
Hello, Snezia :) It's messages like yours that keep my spirit encouraged! I am thrilled to know that you tried this✨Also, I'm glad that the work of your hands was appreciated by all. God bless you 💫
Hello @ferphp! Thank you for responding to this video✨ I have mentioned the ingredients with their quantities in the description box, please refer to that💫 Any other queries, I'll be glad to help!
Thank you, Lobo! I truly appreciate your feedback :) As for the kulkuls, I can't fit that into my schedule in time for Christmas this year, but I'll certainly upload it later next year. Thanks for suggesting this 💫
Loved this video... recently got introduced to your channel... so proud that you're able to make authentic recipes with an amazing video production quality.. I will probably just press them in a greased katori and pop it out after an hour.... sculpting is not my thing
Hi Florency, I always loved this goan sweet and never dreamt that I may taste it again while on earth. My wife wants to attempt to try out this recipe. I was wondering whether the red rice we get here in New Zealand is the same you are referring to, its called long grained organic red rice, can we use this or is there any other alternative you can suggest. Awaiting your repy. Thanks Florency
Hello Errol, what a pleasure it is to hear from you! I trust that you and your wife are well :) Originally, pinagr is made from the Goan parboiled rice, and Red rice is an alternative for folks such as myself who don't always have the former available in the pantry. As for your query, I did a quick search on Google, and what you mention appears to be similar to the variety I've used. Apart from the rice, the coconut also affects the final result so, do make sure to use good, fresh coconut to ensure a soft, moist bite. I hope this helps. Do convey my regards to your dear wife, who has chosen to attempt this🤗 This is my email address, should she have any more queries: florencydias.fd@gmail.com
Hello, Suzanne :) Thanks for this feedback! About the Pinagr, the hardness would not be due to the mixture, but rather, more dependent on the quality of the coconut; more fresh and moist the grated coconut, better the results.
Oh, I see it didn't work out well. But, you gave it a try and that's worth an applause 👏🏻👏🏻👏🏻 Sometimes tradition is better, but not always. Keep experimenting (but work with smaller batches for that purpose 😁) I wish you and your family a Merry Christmas, Violet (it's a pretty name, God bless you) 🎄✨
Hello, Deepthi! Thank you and I'm glad to hear that you want to try this recipe! Pinagr can last for about 4 days at room temperature (this is because the grated coconut is raw and moist), after that it can be refrigerated for a little over 2 weeks. If refrigerating, place in air tight containers and allow it to come to room temperature before consumption :) Hope that helps✨
Hello, Rochelle! It's not necessary to wash, but clean the grains well with kitchen towels. The roasting heats the rice enough to rid it of other impurities. Hope that helped 💫
Hello, Maxim:) Pinagr can last for about 4 days at room temperature (due to the grated coconut being raw and moist), after that it can be refrigerated for a little over 2 weeks. If refrigerating, place in air tight containers and allow it to come to room temperature before consumption :) Hope that helps✨ Merry Christmas to you and your family 🎄💫
Hello, Bala, thanks for your question :) I don't prefer any spices; the palm jaggery itself has a dense flavour which needs nothing more, in my opinion. If you'd like to add any, powder little quantities and mix them in at the same time as the powdered rice. Hope that helped💫
Good morning Florency, Pinag is my favorite Goan sweet, if anything, I love this. My grandparents would go the extra mile to prepare this delicious sweet at home. As always, you have made me drool and go back in time. Awesome video, have a wonderful Sunday 😇💕👌👌👌👌
Thank you, Janice 💕 My response comes late, but I hope you've had a good week so far :) Pinag is a drool-worthy sweet! Indeed, in earlier times this dish required great effort and the final taste reflected it :) Now, technology makes the recipe simpler and makes the memories of the days-gone-by much sweeter and greatly dearer 💫 We can only hope that these recipes are carried forward for generations to come😊
Good morning felcy You said red rice right?, Do you mean red as boiled goan rice? I fried the goan rice but it did not puff.. Will this rice be OK? Please let me know
Hello, Francisca! ✨ I hope I'm not too late in this reply. In Mumbai, I don't get the Goan parboiled rice, so I use the red rice variety. If you've used Goan rice, don't worry, the puff isn't too marked, only make sure you roast it well (it may need at least 8-10 minutes on medium to high heat). Try munching on some grains- that should give you an idea of whether or not they are ready to be taken off the flame. Cool and then grind to a super-fine powder. Hope this clarifies any present doubts. Write back if there's anything else :)
Hello, Diana! Pinagr can last for about 4 days at room temperature (this is because the grated coconut is raw and moist), after that it can be refrigerated for a little over 2 weeks. If refrigerating, place them in air tight containers and allow it to come to room temperature before consumption :) Hope you find this helpful✨
Hello, Rashmi :) I would have loved to fulfill your request, it's, however difficult to fit it in my schedule before Christmas 🙂 Sometime next year, certainly💫
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Love this video! Just my personal preference, I don't like it when people talk too much and unnecessary, when all you're trying to do is find a recipe! This is perfect!
Edit: so proud that a goan made a decent video.
@GetYourFactsRight, so delighted to read your response! I still consider my channel as a work in progress, (hopefully) improving through a careful consideration of viewers' suggestions :) Thank you for so invigorating a message, it's humbling✨
@@FlorencyDias HEY. GOOD DAY. MAY YOU PLEASE MAKE LATHOD (RICE, JAGGERY ETC GOAN SWEET DISH)?
Thank you for this wonderful recipe. I remember my Aunt making this when I was a child. There were no electric mixers then and she used only coconut jaggery. As I recall, the roasted rice was hand ground in the stone grinder into a slightly coarse powder. The jaggery was not melted - it was ground along with grated coconut into the right consistency, then the rice powder was added and the entire mixture was then collected and shaped by hand. This brings back fond memories.
You're right, @jazztryppyn :)
The time then required a great deal of effort to bring this sweet about; understanding the reality of the past certainly makes one praise the hands that worked to prepare these traditional dishes and also the appreciate the dish all the more💫
Same here. We used to grind on the stone
Same here
My favorite. Thanks for sharing this recipe
Thank u so much for this recipe .I love Pinaca .For years I spent so much on buying this .Made it and was so good
God bless you.I have tried most of your recipes and they are great
Florence, your recipes and work is outstanding. Love the step by step detail of ingredients and instructions. Would love to have your Bebinca recipe to make this Christmas. Thank you so much.
Your channel is a boon to all Goan cuisine lovers. My Mom is Goan and I miss all this delicacies from childhood. I am so glad I get to see and refer all authentic recipes.
Mighty glad to read this, Sonal :) God bless ✨
Thank you so much dear ❤️ you have reminded me my childhood memories.
Sweet memories of those day's.will never go. Definitely 👍 I will try this recipe at Christmas time.
Such words are truly a fuel to keep me working to recreate such fond moments! Thank you dear Felcy, I hope you will enjoy this with your loved ones when you try it out✨
Thank you so much for sharing recipes of all my favourite delicious Goan sweets
Hi,in Goa we are so busy to make all these during Christmas but now we make whenever we like.i love the way you made it this is the method I use,my mom used to make different way.which was little difficult.thank you for sharing.
One of my favourite Goan sweet is Pinagr, thanks for showing it on video.
Pinaac! A heartwarming memory of the beloved Goa of my childhood. A symbol of the loving, humble people associated with it; sweet and generous - straight from the heart ♥️
Thankyou that's wonderful and simple. Can you share how to make godxem? Thankyou
@@anacomello4458 I would search on RUclips for Godshem / Atol. I was successful in finding a few interesting recipes from which to choose. This search yielded an interesting discovery for me: in Costa Rica, Central America, which was a Spanish colony, they make a similar tasting dessert called “Atol” as well. They don’t use chonnem as we do in Goa. With both the name and the taste being so similar, I feel this dessert had to have been brought to us by the Portuguese.
Love Pinagr and your Recipes! Will try Vonn also. Thanks so much.
Thank you so much, @VindalooVacations! This is so nice to read✨ Love your channel name😄 💫
Want to see with some more delicious recipes soon hv blessed year hear
I tried your pinaac recipe. It is just like my grand mother used to make. After my grandmother's death we had been buying from the markets in Goa. Not worth the price as my children used to not like it. This time they finished it. I also tried the sanas, fish moll. and chicken spread they are just like my grandma's cooking. Thanks for bringing to us authentic Goan dishes.
Lovely and Simple presentation...Loved everything about it. Keep the Goan recipes coming...
Regards from California.
It look delicious. I want to know if you can use only palm jaggery instead of sugarcane and if I add more or less rice coconut little extra or less because I dont have the measurement n I get confused with it so will the pinagr not come out good .
Hey Florency..your work is flawless
Everything you do..Neat and clean
Nice.. thanks to you i myself learning more and cooking from watching your videos
It looks very similar to Kerala's Avalosunda or Ari Unda. Nice!
Avlose undel thenga idarundo?
Baki ellam same aanen thonunnu alle
@@muhammedaflah4324 njan idarundu.😊
Waaaw!Yummy😁MY Grandmother use to make them in SRI LANKA😢since 40,years I miss this. We call them AGGELA! I am going to make this Recipe.👏👏thank you😁🌻🌻
Looks good can I put roasted coconut or dessicated coconut as the pinagre will last longer
Thank You so much fir your recipe of Goan pinagr I miss all traditional sweets being abroad but I do my best to make them ! Miss my mom she used to do all these sweets! Your recipes are so simple and explained so well bit by bit! Thank you for all your time! God bless you and your family! Merry Christmas to you and your family!
Thank you, Maria❤️ This is such a heartwarming appreciative note to read and keep close to the heart :)
God bless you and may you always rest in the knowledge of the comfort and safety of His presence wherever you go :)
I wish you and your family the warmth and joys of this beautiful season and pray that you have a blessed Christmas and a prosperous New year 💫✨ Lots of love ❤️
Wow great cook of Goa. I like all your receipies thank you so much God bless you always
Thank you so much, Bevinda! I'm so happy to hear that you like them😊 God bless you in all you do!
It's a,big thing u r gifted with such a talent I love watching all who r in this app .
Divine 🙏 ♥️please tell me the two variety of jaggery used 🙏
Thank you for this awesome receipe. God bless you.
Do Goans eat red rice ?
Amazed to watch this recipe. Seems delicious .
Thank you so much .. Reminded.me of my old days. Very nicely presented.
Thank you, Maria :)✨
Mouth watering 😋very well presented 👍.Can u plz tel me if rice flour is to b added when on fire 🔥??????
Florency, I miss my mom's pinagr. I will try your recipe. Loved your presentation. Thank you for sharing.
I'm glad to read this, Judite❤️
Thanks for your appreciation :)
@@FlorencyDias I could not try Pinagr as my Goa rice finished. We don't get it in Canada.
This Reminds me of my childhood Fay when my mom used to take me to Goa and she would make this sweet and bring to Mumbai this was my favourite sweet and it is still my favourite sweet I sily love it thanks for sharing this wonderful recipe
Thank you for sharing this beautiful memory, Diogo :) In a fast-paced world, there are still some things that stay the same. Pinagr happens to be my daughter's favourite, so I have had to learn and now, I am glad to share the knowledge! The traditions go on :)
God bless ✨
Looks absolutely yummy, Floren. God bless you and your capable hands 🙏🏼
Thanks, J C :) It's a very kind blessing you've spoken; God bless you too 💫
Intereting recipe. Is it ok to wash the rice and pat dry with a towel before dry roasting?
Hello. I wanted to know whether desiccated coconut can be used instead of fresh coconut.. Please reply. Thank you.
You hv to keep pinagr out in any plastic bottle or tiffin or u hv to refrigerate it
Thanks for sharing this recipe. I tried making this and it turned out so good. Everyone liked it soo much.
Hello, Snezia :)
It's messages like yours that keep my spirit encouraged! I am thrilled to know that you tried this✨Also, I'm glad that the work of your hands was appreciated by all. God bless you 💫
Wow very nice dear yummy God bless you abundantly.
Looks tempting. Just a question can we substitute white rice for red rice
Beautiful...
I'm from India [ Maharashtra State ]
We prepare a sweet dish with same ingredients...
Nice version.🙏
Hi thankyou for sharing wonderful recipes. I have one request- can you keep the background music volume to the lowest possible please. Thank you 😊
Do u have to wash the rice before roasting?
This dish exists in North part of kerala as well..we call it "Ari unda" (rice balls)
Hi Florence, Can l use ordinary white rice, parboiled or even basmati Here we don't get red rice. Please advise.
What is the substitute to palm Jaggery?
Hi, very nice this is my favorite. What is rice and other ingredients quantity to be used.
Hello @ferphp! Thank you for responding to this video✨ I have mentioned the ingredients with their quantities in the description box, please refer to that💫
Any other queries, I'll be glad to help!
Quantity of rice jaggery not mentioned.
My fav Goan sweet.
You indeed make cooking look easy.
Sure some day will give this a try.
Your comments are a delight to read! Yes, please give it a try and write to me about your experience ✨
Can uh plzz tll meh d recipe for 1 kg of pinaac????
Thanks Flory God Bless You🙏
Thank you so much for the Receipe of Pingar "I didn't use cane Jaggery all I used is Coconut Jagerry .
I have tried out making the pinaag exactly the way you explained. Turned to be superb.
Please put a fail proof recepie for kulkul.Thanks
Thank you, Lobo! I truly appreciate your feedback :)
As for the kulkuls, I can't fit that into my schedule in time for Christmas this year, but I'll certainly upload it later next year. Thanks for suggesting this 💫
You have shown the best way of recipe thanks.👍
Thanks for your words of appreciation, Anna! ✨
Thank you for this wonderful dish.
Awesome and simple preparation mouthwatering keep it up need more goan delicacies ahead
Thank you!
Thank you Florency for posting this video. It was simple and easy to follow..
Glad to hear from you, Adrian :)
Thank you for this feedback 💫
I wish you and your family the compliments of this season! Have a blessed Christmas 🎄✨
Wow so yummy must try this one
Loved this video... recently got introduced to your channel... so proud that you're able to make authentic recipes with an amazing video production quality..
I will probably just press them in a greased katori and pop it out after an hour.... sculpting is not my thing
Love this video
Full marks
Excellent presentation
Hi.....do you take orders for christmas
Very tasty , delicious and easy to make homemade receipte.
Thank you, Angela, yes, it's one of Goa's best✨!
Can we make pinagr with roasted wheat instead of rice? Pl.reply.
Hi, Adelina 💫
Pinagr is made with rice and it is a key ingredient which if substituted with another would wholly change the dish💫
Another perfect piñaca. Very authentic.
Beautiful presentation and remember our granny days when we were small asking all the time granny when are u going to make pinagr
Thank you, Faustina :)
Such a warm memory that you've shared✨ God bless you!
V nice my favourite I really now make thank u so much dear
Hi Florency, I always loved this goan sweet and never dreamt that I may taste it again while on earth. My wife wants to attempt to try out this recipe. I was wondering whether the red rice we get here in New Zealand is the same you are referring to, its called long grained organic red rice, can we use this or is there any other alternative you can suggest. Awaiting your repy. Thanks Florency
Hello Errol, what a pleasure it is to hear from you! I trust that you and your wife are well :)
Originally, pinagr is made from the Goan parboiled rice, and Red rice is an alternative for folks such as myself who don't always have the former available in the pantry. As for your query, I did a quick search on Google, and what you mention appears to be similar to the variety I've used. Apart from the rice, the coconut also affects the final result so, do make sure to use good, fresh coconut to ensure a soft, moist bite.
I hope this helps. Do convey my regards to your dear wife, who has chosen to attempt this🤗
This is my email address, should she have any more queries: florencydias.fd@gmail.com
@@FlorencyDias Thanks very much Florency, many blessings
Hi. I tried most of your receives and they turned out good but the Pinag turned out very hard. Is it due to mixture of two jaggery.
Hello, Suzanne :)
Thanks for this feedback! About the Pinagr, the hardness would not be due to the mixture, but rather, more dependent on the quality of the coconut; more fresh and moist the grated coconut, better the results.
Ma’am
Palm jaggery is necessary?
Hello, Violet :)
Traditionally, yes. But no one can stop us from experimenting✨
Thank you ma’am
I tried it yesterday without that but 😩😩😩😩
I think I should follow the tradition
Oh, I see it didn't work out well. But, you gave it a try and that's worth an applause 👏🏻👏🏻👏🏻
Sometimes tradition is better, but not always. Keep experimenting (but work with smaller batches for that purpose 😁)
I wish you and your family a Merry Christmas, Violet (it's a pretty name, God bless you) 🎄✨
Looks great
I want to try
Please tell me how many days we can store this ... bcoz I want to prepare for Christmas...
Hello, Deepthi! Thank you and I'm glad to hear that you want to try this recipe! Pinagr can last for about 4 days at room temperature (this is because the grated coconut is raw and moist), after that it can be refrigerated for a little over 2 weeks. If refrigerating, place in air tight containers and allow it to come to room temperature before consumption :)
Hope that helps✨
Thank you so much..
I will prepare and share the results with you very soon
Do we have to wash the rice before dry roasting them?
Hello, Rochelle! It's not necessary to wash, but clean the grains well with kitchen towels. The roasting heats the rice enough to rid it of other impurities.
Hope that helped 💫
How long can you preserve pinagr
Hello, Maxim:)
Pinagr can last for about 4 days at room temperature (due to the grated coconut being raw and moist), after that it can be refrigerated for a little over 2 weeks. If refrigerating, place in air tight containers and allow it to come to room temperature before consumption :)
Hope that helps✨
Merry Christmas to you and your family 🎄💫
Awesome...thanks for showing the easy way.
Thanks, Sharon 💫 I'm glad that you found this easy✨
You've made it look so easy to make...will definitely try it...thank you...😊
I am extremely glad to read this, Rita ✨
Need any questions answered, I'll be happy to help :)
That is beautiful n amazing
you did not add cardamom and other spices? very good recipe
Hello, Bala, thanks for your question :) I don't prefer any spices; the palm jaggery itself has a dense flavour which needs nothing more, in my opinion. If you'd like to add any, powder little quantities and mix them in at the same time as the powdered rice.
Hope that helped💫
@@FlorencyDias thank you.
Good morning Florency,
Pinag is my favorite Goan sweet, if anything, I love this.
My grandparents would go the extra mile to prepare this delicious sweet at home.
As always, you have made me drool and go back in time.
Awesome video, have a wonderful Sunday 😇💕👌👌👌👌
Thank you, Janice 💕 My response comes late, but I hope you've had a good week so far :)
Pinag is a drool-worthy sweet! Indeed, in earlier times this dish required great effort and the final taste reflected it :) Now, technology makes the recipe simpler and makes the memories of the days-gone-by much sweeter and greatly dearer 💫 We can only hope that these recipes are carried forward for generations to come😊
Looks yummy...... and I so feel having it right away.
Thank you!
Good morning felcy
You said red rice right?,
Do you mean red as boiled goan rice? I fried the goan rice but it did not puff.. Will this rice be OK?
Please let me know
Hello, Francisca! ✨ I hope I'm not too late in this reply.
In Mumbai, I don't get the Goan parboiled rice, so I use the red rice variety. If you've used Goan rice, don't worry, the puff isn't too marked, only make sure you roast it well (it may need at least 8-10 minutes on medium to high heat). Try munching on some grains- that should give you an idea of whether or not they are ready to be taken off the flame. Cool and then grind to a super-fine powder.
Hope this clarifies any present doubts. Write back if there's anything else :)
Delicious ..must try..thanks for the recipe..
Thanks, Doreen✨ truly glad to read this💫
Will definitely try. Thank you.
Hi...
For how many days can we store it?
Hello, Diana! Pinagr can last for about 4 days at room temperature (this is because the grated coconut is raw and moist), after that it can be refrigerated for a little over 2 weeks. If refrigerating, place them in air tight containers and allow it to come to room temperature before consumption :)
Hope you find this helpful✨
@@FlorencyDias Thank you so much dear
Your recipes are superb!
Very nice this is my favorite
Thanks for the recipe
Mouthwatering. Thanks.
My all time favourite, can eat any qty. just like that!
My fav n can’t find it in Texas! I’m going to make it for Christmas!
So happy to be hearing from you all the way from Texas! Hope you'll enjoy this recipe when you try it out; God bless :)
Very creative in making looks good
Thank you!
Yami yami.👍🏼👌
One needs passion and patience to be so creative in cooking👌
Thank you!
Lovely. Well explained.
Thank you, Annie! I hope you give it a try :)
Lovely
The name of this dish is Pinaca.Please correct.
Looks good nice presentation
Thank you, Maria :)
Looks very yummy!!
Thank you!:)
Looking yummy mouth watering
Thank you!
Yummy! Thanks for sharing the recipe 😍
Thank you for visiting my channel, and I hope you try it out, Shyamili! :)
Yes definitely i will try it out soon Florency😍
Delicious
CAN you show to make neuro
Hello, Rashmi :) I would have loved to fulfill your request, it's, however difficult to fit it in my schedule before Christmas 🙂
Sometime next year, certainly💫
@@FlorencyDias thanks
Phenomenal videos. Extremely well made. Hopefully you can upload an authentic bolinha video.
Thank you, Wayne :) I'm sincerely considering the suggestion, but it could be a while; just letting you know 💫 Thanks again ✨
Wow very nice and healthy
Thank you!
Wow , thanks for sharing. Stay blessed 👌👌👌👍
Thanks, dear Anita :) Stay blessed✨