Chef Harpal Sokhi's Presence At Slurrp Cookout Was A Fun Drive

Chef Harpal Singh Sokhi needs no introduction. He is a name known to every single household and thus is a star for a reason. Right from cooking amazing dishes to keeping us entertained through his “Namak-Shamak, Namak-Shamak, daal dete haiii”, chef Harpal Singh Sokhi has never failed to impress his audiences. This time, he took over the Slurrp Masterchef Cookout at India’s biggest food and music festival HT City Unwind which is being organized at Jawahar Lal Nehru Stadium. We just can’t keep calm.

Like the last two days, HT City Unwind’s Day 3 is also receiving an overwhelming response from the Delhiites thronged to the venue. After attending the live cooking sessions of their favourite chefs like chef Kunal Kapur, Ched Tarun Sibal, Chef Nishant Choubey, Chef Vaibhav Bhargav, Chef Noah Barnes, Chef Saby, Chef Dayashankar Sharma, the audiences were quite excited to witness the live cooking session of their favourite Harpal Singh Sokhi.

Chef Harpal Singh Sokhi is a celebrity chef from India. Also known as the “Energy Chef of India” is now a “Dancing Chef Of India”. He has The Man not only redefined cookery shows with his own unique style of humour and cooking in a real Punjabi desi style but also has been the Global Influencer and has been the guiding light for many international menus. At the Slurrp Masterchef Cookout, Chef Sokhi not just cooked but also entertained the audiences with his namak-shamak song of course. He also shared some of his tips and tricks with his fans. What else do you want???

Wanna know the delicacy that chef Harpal Singh Sokhi chose to cook at the Slurrp Masterchef Cookout? Well, we will tell you. It is none than other the healthiest multigrain barfi. Don’t worry, like everything else, we have made this easier for you. So, don’t go anywhere else but have a look at Chef Sokhi’s exclusive recipe.

Multigrain Barfi


  • 4 tbsp ghee (plus a little for greasing)
  • 1 tbsp chopped cashew nuts (plus for garnishing)
  • 1 tbsp chopped almonds (plus for garnish)
  • 1 tsp pistachio (plus for garnish)
  • ¼ cup ragi flour
  • ¼ cup besan
  • ¼ cup jowar flour
  • ¼ cup bajra flour
  • ¼ cup rajgira flour
  • ¼ cup wheat flour
  • Pinch of nutmeg powder
  • 1 tsp green cardamom powder
  • ½ tsp green cardamom powder
  • ½ tsp black pepper crush
  • ½ tsp ginger powder
  • 1 cup jaggery
  • 1 cup khoya
  • 2 to 3 tbsp warm water
  • ½ cup dried rose petals


  • Heat ghee in a pan, ragi, besan, jowar, bajra, rajgira and wheat flour, mix well and sauté for 10-12 min. on low flame.
  •  Now add jaggery and mix it well.
  • Then add Khoya and warm water and mix it well. 
  • Further add half of the chopped nuts, black pepper crushed, nutmeg, cardamom and ginger powder and mix it well.  
  • Grease the mould/tray with ghee and add dried rose petals and chopped nuts. 
  • Transfer the prepared mixture to the greased mould/tray, pat to level and keep it aside for 2-3 hours.
  • When cool and set, unmould and cut into desired-sized pieces, garnish with dried rose petals, and nuts and serve.