Two Most Searched Recipes ft Chef Ranveer Brar

Two Most Searched Recipes

Quarantine Cooking is what has kept most of us sane and occupied. Some of us have Master Chef mommie’s but for the rest of us google does the work. We surfed   through the internet and collected the two most searched recipes Gulab Jamun and Dhokla. Have a look at the following recipes curated by Chef Ranveer Brar.

The 42-year-old celebrity culinarian is one of India’s finest chefs. A TV host, and author,Ranveer Brar has slayed in each and every way. The chef has been presenting his show “cook with Ranveer Brar ” for a long time now. ‘Kam Me Zyada’ is a new lockdown special show that he just started. Here are 2 delectable recipes by Chef Ranveer Brar.

Gulab Jamun

  • 9 tbsp Milk powder
  • 3 ½  tbsp All purpose  flour
  • ½ tbsp Semolina
  • ¾ tsp Baking soda
  • 2 tbsp Curd
  • 2 tbsp Milk
  • 1 tsp Ghee
  • Ghee for deep frying the gulab jamun

For Stuffing (per serving)

  • ½ tsp Gulkand
  • 1 tsp Pistachios, chopped

For Sugar syrup

  • 250 grams sugar
  • 1 cup water
  • 2-3 Cardamom pods, crushed
  • 1 tbsp rose water

In a large bowl, add milk powder, all purpose flour, semolina, baking soda, curd, milk and mix everything well.Make a soft dough, divide the dough into equal portion sizes and roll it like a small ball.They must be smooth without cracks or lines. Keep them covered.Heat ghee in a kadai, drop a small ball of the dough to check the temperature of the ghee once it’s medium hot.

Start frying the gulab jamun on medium flame make sure the ghee is not too hot or else the gulab jamun will brown without cooking.Fry the balls till light golden. Keep stirring gently so that it cooks from all the sides.Add them to the hot syrup. Allow them to rest at least 15-20 minutes.


  • Gram flour/ besan – 1 cup
  • Rawa – 1 cup
  • A pinch of asafetida
  • Turmeric – ½ tsp
  • Baking powder – 1 tsp
  • Baking soda – 1 tsp
  • Green chili paste – 1 tsp
  • Curd – 2 tbsp
  • Salt to taste
  • Water as required
  • Oil – 2 tsp
  • Mustard seeds – 1 tsp
  • Cumin seeds – ½ tsp
  • Curry leaves 5-6
  • Toasted Sesame seeds, 1 tsp

In a bowl mix besan, rawa, green chili paste, turmeric, salt, curd, baking powder and baking soda. Mix well and add water as required to thick consistency. Let is rest for 5 minutes and then transfer this batter into greased mould and steam for 10-12 minutes or until dhokla is cooked.

Meanwhile make tempering; heat oil and crackle mustard seeds, cumin seeds, curry leaves, asafetida. Pour this over dhokla and sprinkle toasted sesame seeds. Cut into 1 inch square triangular shape. Serve immediately.

Happy Cooking 😉

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