Singori: Singori (also spelled Singodi) or Singauri is an Indian sweet made with Khoya and wrapped in maalu leaf. It is similar to Kalakhand. It is an exquisite cuisine of Kumaonis, a community inhabiting the region of Kumaon in the north-eastern section of the state of Uttarakhand. The region has its own distinct, impressive culture and delicious, nutritious, tasty dishes.
Ingredients (serves 4-6):
- 1/2 kg unsweetened khoya (evaporated milk)
- 1/2 kg cane sugar (crystalline white sugar)
- 150 gms fresh grated coconut.
- 20 molu leaves, folded into cones.
- 2 tbsp fresh rose petals.
- Smash the khoya on a flat surface till it becomes smooth.
- Mix the khoya with cane sugar in a pan.
- Cook the khoya-sugar mixture for about 10 minutes or till the khoya melts.
- Add in the fresh grated coconut.
- Cook for another 10-15 minutes.
- Remove from heat.
- Let the khoya mixture cool down to the room temperature.
- Divide the khoya mixture into 20 equal balls.
- Transfer each khoya ball to each molu leaf.
- Decorate the cone with fresh washed rose petal.
- Singori are ready to be served.
- Serve singori with a spoon and enjoy this very traditional dessert recipe right at your home from Kumaon hills of Uttarakhand in India.
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