Pierogies By Ranveer Brar


Chef Ranveer Brar and his guest share a recipe for Pierogies, an Ethiopian pastry dessert. The pastry is made using lots of butter, sugar and milk, and the stuffing is made of nuts, shredded dried coconut and spices. It is crunchy and perfectly sweet.
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Cooking Time

30 Min

Meal Type


Preparation Time

10 Min



Rate This Recipe6


  • For filling
  • 1 tbsp unsalted butter
  • 30 gm pistachios
  • 20 gm almonds (whole)
  • 30 gm almonds (sliced)
  • 20 gm raisins
  • ½ cup coconut (grated)
  • 2 tbsp brown sugar
  • ½ tsp cardamom powder
  • to taste crushed black pepper
  • For dough
  • 120 gm oats flour
  • 120 gm all purpose flour
  • 1 tbsp sugar
  • 100 gm sour cream
  • 1 tsp salt
  • 1 tbsp unsalted butter
  • water
  • oil (for frying)
  • For garnish
  • sun gold kiwi
  • edible flowers
  • icing sugar


  1. 1

    In a heated pan, add unsalted butter and let it melt.
  2. 2

    Add pistachios, almonds, sliced almonds, raisins, grated coconut and mix.
  3. 3

    Add the mixture in a blender jar and grind it.
  4. 4

    In a heated pan, add brown sugar and let it melt.
  5. 5

    Add the dry fruits mixture and mix it.
  6. 6

    Add cardamom powder, crushed black pepper, mix it and add it in a bowl to cool down.
  7. 7

    In a bowl, add oat flour, all-purpose flour and mix it well.
  8. 8

    Add sugar, sour cream and mix it well.
  9. 9

    Add salt, water as needed and prepare a dough.
  10. 10

    Roll out the dough, stuff it with the filling and seal it.
  11. 11

    Deep fry it in the oil until it turns golden. Serve with chopped sun gold kiwi. Garnish with edible flowers, icing sugar.

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