In a Jiffy with Chef Saransh Goilla


Saransh Goilla was born and brought up in Delhi and holds a degree in food photography. He aspired to be an actor and pursued training at Barry John’s institute. Goilla is well versed in various international cuisines, but has limited knowledge about Indian cooking. The youngest professional chef in the country to have earned a celebrity status, it is little wonder that Goilla has Thomas Keller as his role model and inspiration. He loves to bake and make desserts and believes that challenge and innovation are the two pillars of his kitchen.





1 cup cashew nuts
¾ cup sugar
2 tablespoons rose water
1 tablespoon water
¼ teaspoon cardamom (elaichi) powder
¼ cup melted ghee
¼ cup chocolate nibs

••Dry roast the cashew nuts and allow them to cool for some time.
••Once they cool, grind them in a mixer to make a coarse powder.
••Heat a pan, add rose water, water and then sugar.
••When it reaches a one string consistency and bubbles rise up, the syrup is ready.
••Then add cardamom powder, cashew nut powder and ghee. Mix well in the sugar syrup.
••Turn off the gas.
••While the paste is warm, make small balls with your palms. Grease your palms with a little ghee when necessary. Refrigerate to cool.
••Coat them with chocolate nibs.
••Wait no more, just dig into one and savour it right away!


One-String Consistency of Sugar Syrup

To determine the right consistency: Test the syrup between your thumb and forefinger when it starts bubbling. If a long, thing string forms, you have it spot on. If the string forms and breaks away too quickly, continue to boil till you get the right consistency.

Volume 1 Isuue 10


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