YOUNG CHEF RAM KHAWAS DOES WONDERS IN BAKERY, A JOURNEY FROM RISHIKESH TO LOS ANGELES (PART-2): A REPORT BY KHATIBAH REHMAT.

When a USA based chef, Chef Harpal Singh told me about Chef Ram Khawas that this bakery guy has magic as well as creativity in his hands then I became curious to know about him. Then what? I began to dig about the same and thought of interviewing him. In the previous media coverage you have read that this guy belongs to Rishikesh in Uttarakhand and a brief description along with. Now, we will know a bit more about Chef Ram Khawas who is a person who utilizes his techniques and builds new skills and very quickly he grasps innovative ideas which helps in presenting best on the plate. Chef Ram Khawas is a passionate culinary artist who loves innovative flavours and techniques, which is loved by all his guests. He has pursued his culinary dreams from the prestigious Institute of Hotel management based in Rishikesh- Uttarakhand. He completed his Diploma in Hotel Management cookery and bakery in the year-2008.

Later he worked with a few of the prestigious restaurants and their names are:

Smoke House, Chandigarh there he has been a C.D.P. since May 2008 till February 2012.

The Pewter Room, Chandigarh there he has been a C.D.P. since April 2012 to May 2013.

Olive Bar and Kitchen, Delhi there he has been working as a Sr. C.D.P. since April 2014 until January 2017.

Haoma, Bangkok he worked as a  Pastry Chef from May 2018 till January 2019.

Rooh (International Indian) Delhi, as a Pastry Chef from February 2019 till December 2020.

Baar Baar (Los Angeles) As a senior sous chef since August 2023 till date.

It is true that hardwork and a good heart pays off, so it happened with Chef Ram Khawas. That’s all to be read in this part, let’s connect sooner in part-3, till then read about his another iconic recipe below:

GULAB JAMUN CHEESE CAKE

INGREDIENTS:
FOR THE GULAB JAMUN:

1 cup milk powder
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup ghee or oil
1 cup of lukewarm milk
Chopped pistachios or almonds for garnish.

FOR THE CHEESECAKE:

1 and a 1/2 cups graham cracker crumbs 1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 pounds cream cheese, softened
3 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup sour cream.

FOR THE GULAB JAMUN SYRUP:

1 cup granulated sugar
1 cup water
1 tablespoon rose water
1 tablespoon lemon juice
Saffron threads for garnish.

INSTRUCTIONS:

Step 1: Make the gulab jamun

1. In a large mixing bowl, combine the milk powder, flour, baking soda and salt.
2. Add the ghee or oil and mix until the mixture resembles breadcrumbs.
3. Gradually add the lukewarm milk and mix until a smooth dough forms.
4. Cover the dough and let it rest for 30 minutes.
5. Divide the dough into small balls, about the size of a small egg.
6. Deep-fry the balls until golden brown and soak them in the gulab syrup (see below).

Step 2: Make the cheesecake

1. Preheat the oven to 350°F (180°C).
2. Prepare the crust by mixing the graham cracker crumbs, sugar and melted butter. Press the mixture into a 9-inch springform pan.
3. Bake the crust for 10 minutes and let it cool.
4. In a large mixing bowl, beat the cream cheese until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Beat in the granulated sugar, vanilla extract and sour cream.
7. Pour the cheesecake batter into the prepared pan over the crust.
8. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
9. Let the cheesecake cool completely.

Step 3: Make the gulab syrup

1. Combine the sugar, water, rose water and lemon juice in a saucepan.
2. Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes or until the syrup thickens slightly.
3. Remove from heat and let it cool.

Step 4: Assemble the dessert

1. Place the cooled cheesecake on a serving plate.
2. Arrange the gulab jamun on top of the cheesecake.
3. Drizzle the gulab syrup over the jamun and cheesecake.
4. Garnish with chopped nuts and saffron threads.

Serve Cold.

INTERVIEWED AND PICTURE COURTESY: CHEF RAM KHAWAS.

INTERVIEW TAKEN BY KHATIBAH REHMAT (Senior Journalist).