Singori

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SingoriSingori: 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.

Method:

  • 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.

If you have any queries regarding the Singori recipe, please leave a comment.

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Singori
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