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1. Dry roast white sesame on low-medium flame. Roast for two-three minutes. Transfer on to a plate. 2. In a kadhai, melt ghee. Add wheat flour and roast until slightly golden and fragrant. Switch off the gas and transfer the atta on another plate. 3. Grind half the sesame you just roasted, and keep it aside. 4. In a pan melt jaggery and water. Once it softens, stir continuously and switch off the gas once done. 5. To this pan add wheat flour. Mix well. 6. Add both whole sesames and ground sesame to the mix. Combine everything well. 7. Now take out the mix onto a plate. Let it cool down a bit. ....
Americans are so ing dumb, said PBS Principal Counsel Michael Beller, who was chatting with one of Project Veritas undercover self-described guerilla journalists. You know most people are dumb. Beller is just saying what I would hear over and over again in Washington D.C. parties and pubs. Hes not the exception and his disdain for our nation makes my stomach turn because he, and others like him, are seizing power from the people every day. They hold positions of power that actually can affect our daily lives and that of our children. And to think PBS if funded with our taxpayer dollars. ....
Demand surges for sesame seed delicacies Despite growing popularity, street-vendors struggle to operate amid increasing inflation A vendor sells sweet items coated with sesame seeds on his pushcart in Rawalpindi. PHOTO: EXPRESS ISLAMABAD: Delicacies made from sesame seed and jaggery, such as gajak, have long been a seasonal favourite across much of the Indian subcontinent. In the last few decades however, the confection has also gained a unique popularity in the city of Rawalpindi, which has been drawing locals and tourists with a sweet-tooth to come enjoy the cantonment city’s favorite delicacies. According to Mehboob Ahmed, an old-hand confectioner who’s been running a sweetshop in Rawalpindi’s Cantt Bazaar, the neighborhood’s close proximity to the train station has allowed it to be a frequent haunt for tourists from all over the country. The influence of which, has perhaps helped the Rawalpindi neighbourhood in developing a diverse street-food scen ....
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