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    You are here: Home / RandomPosts / How to make paneer | Homemade Paneer

    How to make paneer | Homemade Paneer

    September 23, 2012 by Sharmilee J 76 Comments

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    How to make paneer at home with step by step pictures and instructions for easy understanding and reference. Making paneer at home is easy and had been making it for years now.How to make paneer

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    Though we always use homemade paneer, I didnt give much thoughts of posting it here. Last week, when my best friend asked having quite a handful of paneer recipes in the site why havent you posted the homemade paneer(Indian Cottage Cheese) recipe….I had no answer. But should admit for ignoring her request for a long time…and yes it striked me hard and 2 days later I made the paneer finally to post it here. Sowmya, this is for you – Hope this is enough for now atleast to put a smile on your face.

    About the recipe, you can either use lemon juice / vinegar or curd to curdle milk but this is how amma makes and it comes out perfect everytime. Do give a try and am sure you will not go in for store bought ones after trying the homemade paneer.

    Table of Contents
    1 📖 Recipe Card
    2 How to make Paneer at home | Homemade Paneer

    More paneer recipes
    Homemade Paneer RecipePin

    If you have any more questions about this how to make paneer do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this how to make paneer ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    How to make Paneer at home | Homemade Paneer

    How to make Paneer at home is explained in this post with step by step pictures. Paneer is a soft, spongy cottage cheese made by curdling milk to cheese with lemon extract or curd and refrigerating it. Paneer is a versatile ingredient for making it as a starter, gravy, filling for rolls and as snack.
    Prep Time30 minutes mins
    Cook Time10 minutes mins
    Total Time40 minutes mins
    Servings1 cup
    AuthorSharmilee J

    Ingredients

    • 1 litre milk
    • 1/2 cup curd or 3 tablespoon lemon juice or 2 tablespoon vinegar

    Instructions

    • Boil milk for 5mins (Simmer it). Let it for a gentle boil then first add 1/4 cup of curd, keep stirring and then add the next 1/4 cup.
    • Continue heating till it starts curdling, keep stirring until the whey completely seperates.At this stage, switch it off. If you are adding lemon, add it 1 tablespoon by 1 tablespoon.
    • Place a cheesecloth (make sure it is long enough to get tied up) over a container and strain the paneer. If you use lemon juice to curdle just wash it twice at least, in cold water to get rid of the lemon flavour. Bring the edges of the cloth to the center, tie and hang it to a handle or sink tap. Allow the water to drip by itself, do not disturb the setup for an hour till all the whey completely drips.
    • Flatten it and place it on a dosa tawa. Then keep the chapathi maker over it and any other heavy weight over the chapathi maker (I kept my hand mortar and pestle). Allow it to get set for atleast 2 to 3 hours. It will look cruumbled at this stage but dont worry it will get set well.
    • Then carefully remove the cloth from the paneer and place it in the fridge for 1 hour at least (this step is optional but helps in getting clean neat pieces while cutting). I let it sit in the fridge overnight as anyways I cannot night shoot it...yes I made it it the previous night making the paneer ready for next days clicks 🙂 Then, remove it from the fridge , and cut into desired cubes.
    • Do not freeze it. Just refrigeration is enough. Cut into cubes of your preferred size and store in a airtight container / a ziplock cover. Homemade Paneer Ready!

    Notes

    • I prefer to cut them a bit small so that while added to gravies, it absorbs well. Soaking the paneer 10mins before adding it to gravies also makes it to absorb the gravy well. You can store in fridge for up to 3 to 4 days....After that it starts to harden.
    • Use the leftover whey for making rotis or rasgullas or save it for making paneer next time.
    • Setting time is very important in getting the perfect paneer cubes. Also keeping in fridge before cutting into cubes gives neat pieces.
    • You can even use 1/4 cup curd to curdle but I used 1/2 cup to curdle quickly and to get little more volume of paneer.
    • I used cows milk so had to simmer for a while before I added curd as cows milk is little watery. People here in India can use aavin full cream milk.
    • Use a cheese cloth which drains the water well. I used dhoti cloth for draining.
    • Take care to wrap it to form a circle / square so that while cutting into pieces it is easy to form squares.
    • Also allow the paneer to come to room temperature before cutting it to avoid paneer from crumbling.
    Nutrition Facts
    How to make Paneer at home | Homemade Paneer
    Amount Per Serving (200 g)
    Calories 694 Calories from Fat 333
    % Daily Value*
    Fat 37g57%
    Saturated Fat 22g138%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 8g
    Cholesterol 140mg47%
    Sodium 448mg19%
    Potassium 1737mg50%
    Carbohydrates 54g18%
    Sugar 55g61%
    Protein 38g76%
    Vitamin A 1792IU36%
    Vitamin C 1mg1%
    Calcium 1417mg142%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Paneer

    1. Boil milk for 5mins(Simmer it). Let it for a gentle boil then first add 1/4 cup of curd, keep stirring and then add the next 1/4 cup. Continue heating till it starts curdling, keep stirring until the whey completely seperates.At this stage, switch it off. If you are adding lemon, add it 1 tablespoon by 1 tablespoon.
      How to make paneer - Step1Pin
    2. Place a cheesecloth(make sure it is long enough to get tied up) over a container and strain the paneer. If you use lemon juice to curdle just wash it twice atleast, in cold water to get rid of the lemon flavour.Bring the edges of the cloth to the center, tie and hang it to a handle or sink tap. Allow the water to drip by itself, do not disturb the setup for an hour till all the whey completely drips.
      How to make paneer - Step2Pin
    3. Flatten it and place it on a dosa tawa. Then keep the chapathi maker over it and any other heavy weight over the chapathi maker(I kept my hand mortar and pestle). Allow it to get set for atleast 2 to 3 hours. It will look cruumbled at this stage but dont worry it will get set well. Then carefully remove the cloth from the paneer and place it in the fridge for 1 hour atleast(this step is optional but helps in getting clean neat pieces while cutting). I let it sit in the fridge overnight as anyways I cannot night shoot it…yes I made it it the previous night making the paneer ready for next days clicks :)Then, remove it from the fridge , and cut into desired cubes.
      How to make paneer - Step3Pin
    4. Do not freeze it. Just refrigeration is enough.Cut into cubes of your preferred size and store in a airtight container / a ziplock cover.
      How to make paneer - Step4Pin

    I prefer to cut them a bit small so that while added to gravies, it absorbs well.Soaking the paneer 10mins before adding it to gravies also makes it to absorb the gravy well. You can store in fridge for upto 3 to 4 days….After that it starts to harden.

    Expert Tips

    • Use the leftover whey for making rotis or rasgullas or save it for making paneer next time.
    • Setting time is very important in getting the perfect paneer cubes.Also keeping in fridge before cutting into cubes gives neat pieces.
    • You can even use 1/4 cup curd to curdle but I used 1/2 cup to curdle quickly and to get little more volume of paneer.
    • I used cows milk so had to simmer for a while before I added curd as cows milk is little watery. People here in India can use aavin full cream milk.
    • Use a cheese cloth which drains the water well. I used ‘dhoti cloth(veshti thuni) for draining.
    • Take care to wrap it to form a circle / square so that while cutting into pieces it is easy to form squares.
    • Also allow the paneer to come to room temperature before cutting it to avoid paneer from crumbling.

    How to make paneer

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    Filed Under: How to's, Paneer Dishes, Paneer Snacks, RandomPosts

    Reader Interactions

    Comments

    1. Divi

      September 23, 2012 at 10:49 am

      i follow the same process using lemon juice, it works the same way …..i never knew curd can be used instead…..thanks for the share…

      Reply
    2. Coral Crue

      September 23, 2012 at 11:36 am

      I've never tried it with curd, must do, love home made paneer 🙂

      Reply
    3. Vimitha Anand

      September 23, 2012 at 11:58 am

      omemade is always d best… nicely done

      Reply
    4. Veena Theagarajan

      September 23, 2012 at 12:09 pm

      lovely paneer! looks very soft!
      Great-secret-of-life.blogspot.com

      Reply
    5. jayasri ramani

      September 23, 2012 at 12:20 pm

      Hi sharmi , i never tried using curd for preparing paneer. thanks for ur tips.
      wil try soon. thanks

      Reply
    6. Vijayalakshmi Dharmaraj

      September 23, 2012 at 12:22 pm

      Hi sharmi, I too made paneer using vinegar, it comes out well but i made very fewer quantity because of first time…
      urs looks so fabulous…
      VIRUNTHU UNNA VAANGA

      Reply
    7. Aarthi

      September 23, 2012 at 12:24 pm

      i love homemade paneer , because they taste so fresh

      Reply
    8. Vaishnavi

      September 23, 2012 at 2:23 pm

      Looks awesome! Good clicks

      Reply
    9. Divya Kudua

      September 23, 2012 at 2:25 pm

      I make paneer only when milk curdles:)Love the milky mist brand paneer which turns out very soft and creamy when mixed in gravies.I am posting a paneer dish tomorrow too:)

      Reply
    10. Uma Ramanujam

      September 23, 2012 at 4:27 pm

      Hey sharmi…same pinch. I clicked same kind of pictures today morning for making paneer today morning. But I used less fat milk. Looks superb. It came out well for you.

      Reply
    11. Vardhini

      September 23, 2012 at 10:23 pm

      Looks yummy Sharmi. I make it similarly and use vinegar for the most part.

      Reply
    12. Poornima Nair

      September 23, 2012 at 11:17 pm

      I too make it with curd nowadays, the paneer has turned out perfect!

      Reply
    13. Turmeric n Spice

      September 24, 2012 at 12:12 am

      Nice one !! Love the perfect cubes

      Reply
    14. Amina Khaleel

      September 24, 2012 at 1:06 am

      your paneer cubes look excellent… we always use vinegar and the paneer comes out really well… will try adding curd next time we make paneer…

      Reply
    15. Shweta in the Kitchen

      September 24, 2012 at 1:08 am

      Well explained & your paneer has come out perfect.

      Blog – http://shwetainthekitchen.blogspot.com/
      Facebook Page – https://www.facebook.com/ShwetaintheKitchen

      Reply
    16. Sangeetha Nambi

      September 24, 2012 at 4:42 am

      Never tried using curd.. Thanks…
      http://recipe-excavator.blogspot.com

      Reply
    17. Amarendra

      September 24, 2012 at 5:05 am

      Very informative post. We use to make paneer by using lemon juice, but never knew that it can be made with curd also.

      Reply
    18. Nupur

      September 24, 2012 at 7:37 am

      I have tried making once with Curd, didnt turn out that well. I always use Citric Acid to make Paneer now, its easy and quick. And always gives the perfect results

      Off course trying Curd is a better and healthier thing to do . Will give a try this week using your method and get back to you if it turns out well.. 🙂

      Reply
    19. Nivedhanams Sowmya

      September 24, 2012 at 9:17 am

      well explained and nicely done!!!

      Sowmya

      Ongoing Event – Coconut

      Ongoing Event – Healthy Foods for Healthy Kids – Combo Meals

      Reply
    20. Sasmita

      September 24, 2012 at 10:53 am

      my paneer is made soft. but doesn't bind this way n breaks in curry. yours look good, like the readymade stuff. good job.

      Reply
    21. jeyashrisuresh

      September 24, 2012 at 1:48 pm

      Though i make rasgullas at home never attempted to make paneer out of that. Super tempting clicks and great effort.
      Happy birthday once again!!

      Reply
    22. Chitra

      September 24, 2012 at 3:20 pm

      Home made is the best !! Looks nice 🙂

      Reply
    23. Madhu Pravin

      September 24, 2012 at 4:37 pm

      Long awaited recipe from ur end 🙂 Thanks a lot for posting it. Love the clicks! It's preferrable to use curd for curdling than using lemon. It has to be rinsed several number of times to get rid of the lemon flavour. Will definitely try it n try ur Paneer Butter Masala 🙂

      Reply
    24. Sreevalli E

      September 25, 2012 at 12:25 am

      Very informative post…

      Reply
    25. Premalatha Aravindhan

      September 25, 2012 at 6:32 am

      wow lovely post and nice tips…

      Reply
    26. Sangeetha

      September 25, 2012 at 9:54 am

      Adding curd is new, I always use lemon juice or vinegar…will try with curd next time…well explained post! Paneer cubes looks perfect n loved all your pics 🙂

      Reply
    27. Shanky Jindal

      September 25, 2012 at 12:22 pm

      Heaven in a few simple bites
      Gujaratonnet.com

      Reply
    28. An Open Book

      September 25, 2012 at 1:00 pm

      that has come out really well…i must try this once again

      Reply
    29. runnergirlinthekitchen.blogspot.com

      September 25, 2012 at 2:48 pm

      I love home made paneer, and make it often .. love you explaination and presentation

      Reply
    30. dishesfrommykitchen

      September 26, 2012 at 2:46 am

      Love always home made paneer.. Yah I too use whatever is in hand curd or lemon. Both works great…but adding curd is my first option.

      Reply
    31. RAKS KITCHEN

      September 26, 2012 at 3:17 am

      Paneer looks perfectly done and shows the experience how long its being made 🙂 Love the pictures too

      Reply
    32. Vani

      September 26, 2012 at 6:06 pm

      Looks great, S! ANd love that bowl 🙂

      Reply
    33. Suchi

      September 27, 2012 at 5:52 pm

      Thanks for this recipe sharmilee..I tried it out and it was perfect..my little kiddo enjoyed it to the core..thanks once again..

      Sucharitha

      Reply
    34. RENU

      January 09, 2013 at 2:26 am

      hi sharmilee
      i made this…it came out well thanks a lot for the recipe.it s so soft….never expected this way.

      Reply
    35. Ann

      March 18, 2013 at 4:14 am

      Its very nice , i made it . thank u.

      Reply
    36. Bhushavali - Indian Fashion n Travel Blogger!

      April 01, 2013 at 3:00 pm

      Sharmilee!!! Thank you so much sweety!!! 🙂
      Here's the paneer I made after following your recipe!!! Thank you so much!!! 🙂

      Reply
    37. Little Mermaid

      June 11, 2013 at 3:46 pm

      This recipe sounds good. Thanks for sharing.

      How much paneer will you get from the above given measures?

      Is it possible also to make the double amount in one go?

      Thanks in advance.

      Reply
    38. SHARMILEE J

      June 11, 2013 at 3:51 pm

      Havent measured in in gms…but when chopped comes to 1 cup apprx. Yes you can double the quantity too…

      Reply
    39. Little Mermaid

      June 26, 2013 at 10:40 am

      Thank you 🙂
      Will give it a try today.

      Have you tried it with Skimmed milk too? Some websites say it doesn't work, others say it does.
      I would be happy if it does as it is quite fatty with the 3.5 % 🙁

      Reply
    40. Anusha Madhavan

      August 11, 2013 at 5:09 am

      Hi Sharmi,
      Made Panneer using this recipe and it turned out well.
      Also, tried your Panneer Kheer and Rasmalai recipes. They turned out super delicious and cant thank you enough for posting this panneer recipe USING CURD.
      I tried the recipes along with my mother and it is a very special memory for us. THANK YOU and appreciate your hard work and intent to share !!!

      KEEP COOKING 🙂

      Reply
    41. Naela Umer

      August 31, 2013 at 7:43 am

      Dear Sister,

      Can you tell me how to make fresh cream at home for cakes, I saw your receipe but you have mentioned not to use for cakes, I want a recipe for the cake .

      thanks.

      Reply
      • SHARMILEE J

        August 31, 2013 at 7:45 am

        I havent tried making fresh cream for making cakes…may be when I try and succeed in it will post it here 🙂

        Reply
    42. Uma Ramesh

      October 16, 2013 at 2:44 pm

      hi sharmi,
      what's the shelf life of panner.can't we keep more than a week.becoz we cannot use all the panner within 4 days.Thanks.

      Reply
      • SHARMILEE J

        October 16, 2013 at 2:53 pm

        You can refrigerate it for 2-3 days after that I am not sure it may turn hard….Try freezing it

        Reply
    43. Joyshree Deb

      November 23, 2013 at 1:02 pm

      Hi Sharmilee,
      Thanks for this homemade paneer recipe. Earlier I tried with lemon but never had the idea of keeping it under a heavy weight and then refrigerate it. So, never got perfect paneer and always preferred buying. I am surely trying this tomorrow. Also, can I use a large sieve instead of a "cheesecloth"?
      Thanks 🙂

      Reply
    44. SHARMILEE J

      November 24, 2013 at 8:32 am

      Large sieve in the sense the holes should small only for the whey to drip…take care of that alone…

      Reply
      • Joyshree Deb

        December 05, 2013 at 1:10 pm

        Just to tell you that I have made paneer 4 times after I last posted a query. Every time it came out perfect. I used "cheesecloth" (a piece of dhoti).

        Reply
    45. suzanne31381

      January 12, 2014 at 10:27 am

      Please tell me what exactly the curd is, and if I cannot get that, how much lemon juice should I use? Obviously, I am new to Indian cooking, so thanks for being patient with this obvious question.

      Reply
      • SHARMILEE J

        January 13, 2014 at 1:34 pm

        Curd is yogurt…..If you are using lemon juice then use 3-4 tbsp (I've mentioned it in the ingredients list)

        Reply
    46. Nirupama

      August 08, 2014 at 9:29 am

      When the milk spoils by itself, can we still make paneer out of it? Have this doubt for a long time, thanks in advance. 🙂

      Reply
      • SHARMILEE J

        August 13, 2014 at 3:34 pm

        Aww…I am really not sure that sounds confusing :O

        Reply
    47. Ruth Nassa

      August 15, 2014 at 6:44 am

      Hello. I love the sound of all your dishes and would love to make paneer myself. However I am English and VERY inexperienced at Indian cookery. I do not have a roti maker or pestle & mortar. Is it possible to use a couple of heavy chopping boards to press the paneer between, then I can add more weights on top?
      Very sorry for my inexperienced question

      Reply
      • SHARMILEE J

        August 15, 2014 at 7:49 am

        Np at all Ruth Nassa….Yes you can use anything heavy to place on it….Its just for pressing sake…So you can use any heavy objects preferable should be flat so that it makes the paneer flat…Hope this helps!

        Reply
    48. Hema

      September 20, 2014 at 10:43 am

      Hi Sharmi, ur recipes are too good and a lovely picture of your recipes. I got a good home made paneer following your instructions. But when I prepared kadai paneer, my paneer was so soft and got scrambled and it was more like burji. What should I do? I did not soak in hot water, as it was already soft..

      Reply
      • SHARMILEE J

        September 21, 2014 at 3:39 pm

        If its not set properly then it will crumble…..so set it properly for the mentioned amount of time then proceed with cubing them….Hope this helps!!

        Reply
    49. Anil Tehalani

      December 20, 2014 at 11:06 am

      Good evening maam

      I have 1 doubt i have read in some articles that after making paneer it should be kept in cold water for 2 .3 hours what should I do please tell me

      Reply
      • SHARMILEE J

        December 21, 2014 at 1:30 pm

        I am not sure of it….I just cool down an store it

        Reply
    50. laila baloch

      February 08, 2015 at 2:42 pm

      please any body help me? I do the same as mention above but while stirring there is no water separation as at last it is bit like khoya even i added curd as well so what to do now??? Help!

      Reply
      • SHARMILEE J

        March 03, 2015 at 12:05 pm

        Try with lemon juice and see…What milk did you use?

        Reply
    51. sowmiya sabarinath

      February 11, 2015 at 4:26 am

      shall i use aavin blue

      Reply
      • SHARMILEE J

        February 11, 2015 at 5:15 am

        I suggest to use fullfat milk…aavin red / orange will be perfect

        Reply
    52. Shweta

      June 13, 2015 at 3:14 pm

      Hi

      How to store whey water? How long does it keep good until next use? Pl reply

      Reply
      • SHARMILEE J

        June 14, 2015 at 1:08 am

        You can refrigerate and use it for 2-3 weeks

        Reply
    53. Unknown

      November 06, 2015 at 3:45 am

      Thanks for this post.. I tried this yesterday and came out perfectly. So happy 😀

      Reply
    54. Mortal Showers Bring Eternal Flowers

      December 01, 2015 at 3:12 pm

      Will you help me understand what curd is? I have made paneer with citric acid and lemon juice. I want to try it with curd. But I don't know how to buy or make curd. Is curd old milk? Or buttermilk? Is it what is left over from making paneer last time?

      I am an Amarican mom, I love your website. We started eating vegetarian after my son was diagnosed with bone cancer. We LOVE Indian food. Thank you for teaching me such wonderful healthy recipes and techniques.
      Thanks
      Stephanie
      MortalShowersBringEternalFlowers.com

      Reply
      • SHARMILEE J

        December 02, 2015 at 7:52 am

        Curd is yogurt.Than you so much for loving Sharmis Passions!

        Reply
    55. Lenka B

      January 20, 2016 at 10:24 am

      I have tried to make this twice already, but it always turns out into crumbles.. Can you help me understand what Im doing wrong? I just can't get it into substance that could be cut, as it it just a bowl of crumbles that I can sprinkle on top of a curry or something.. I love paneer and really want to learn how to make it, this time I even got a non-pasteurized milk from a near by farm, but that didn't help either.. Thanks for your answer in advance!

      Reply
      • SHARMILEE J

        January 24, 2016 at 6:48 am

        Oh not really sure why that happens…if the milk is fully curdled then there shouldnt be a problem….I have tried both with cows milk and aavin milk and it works fine…Do you wait till the whey completely separates?

        Reply
    56. Unknown

      June 11, 2016 at 6:09 pm

      I dint had lemon at home and used curd for the first time. It came out very well. Thank you!

      Reply
    57. Bhavna

      July 04, 2017 at 2:37 am

      Can we add yogurt and lemon juice togther or should we use either one.I did make paneer with the vinegar before.It came out okay.Never tried with curd.If I use only curd do you thing the milk will curdle nicely.Waiting to hear back from you soon.

      Reply
      • Sharmilee J

        July 05, 2017 at 6:09 am

        No not together any 1

        Reply
    58. Sreelakshmi Karthikeyan

      July 28, 2018 at 5:05 pm

      Hi Sharmi,
      U have mentioned to soak paneee for a few minutes. Is it in warm water or room temperature water.

      Reply
      • Sharmilee J

        August 08, 2018 at 5:42 pm

        warm water will be good

        Reply
    59. VARSHINI SATHYAMURTHY

      February 26, 2019 at 2:15 am

      HI Sharmi…
      You have mentioned that whey water can be stored for next use…does it helps to curdle thr milk?

      Reply
      • Sharmilee J

        March 16, 2019 at 6:18 pm

        yesyes it does the same work as lemon/curd gives even better results

        Reply
    60. Zacs Valley Kodaikanal

      July 19, 2023 at 1:09 pm

      nice sharing with us. thanks for sharing.

      Reply

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