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Practical Method to Homemade Tasty Windo jelly sago drink

Hoping to eat Windo jelly sago drink a 5-star restaurant's, but for some causes are not able to go to restaurants. This site is going to help you with useful ways on cooking a Windo jelly sago drink like a famous chef made.

Windo jelly sago drink

We hope you got benefit from reading it, now let's go back to windo jelly sago drink recipe. To make windo jelly sago drink you only need 8 ingredients and 6 steps. Here is how you cook it.

To cook an unforgettable Windo jelly sago drink, below are the materials required:

  1. Get 1 cup of jello pak.
  2. Get 2 cup of water.
  3. Take 1/2 cup of sabudana(tapioca).
  4. Get 1 cup of evaporated milk.
  5. You need 1/2 cup of condensed milk.
  6. Get 1 cup of fruit juice.
  7. Prepare 1 cup of milk.
  8. Prepare 1/2 cup of mango.

After preparing the components, next you are ready to prepare your tasty Windo jelly sago drink by following the guidances on this section:

  1. Mango ko small pieces main kaat lain.
  2. Jello kisi bhi flavor ki bna lain aik cup boling water main dal kar mix karein.
  3. Phir cold water dal dain is ke bad kisi trey mai set honay rakh dain jub set ho jaein tu small piece kar lain.
  4. Sabodana ko boil kar lain.
  5. Evaporated milk condensed milk juice or milk ko serving bowl main mix karin.
  6. Phir is ke andar mango jello or sabodana dal kar mix karein phir oper se mango ye cream se serve karein.

Red bean, coconut and grass jelly dessert drink. "This recipe is very typical of South East Asian dessert drinks which revolve around coconut milk, various types of beans, pandan and jellies, topped with shaved ice. SAGO GULAMAN SALAD канала neri's kitchen. A Filipino sweet beverage made from brown sugar syrup with tapioca pearls and almond jelly. This post is actually a bit overdue because I made this sago't gulaman the same time I made Taho. Well, simply because I have some brown sugar syrup and cooked tapioca.

Recipe : Windo jelly sago drink

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Simple tips to make Windo jelly sago drink

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