Singodi
Veg
A Kumaoni sweet made by wrapping fresh khoya (milk solids) mixed with grated coconut and cardamom inside a cone of fresh banana leaf or colocasia leaf (taro leaf), then leaving it to set. The leaf imparts a faint green, grassy fragrance to the sweet as the khoya firms — a delicate, aromatic confection native to Almora, served at weddings and festivals.
Cuisines
Kumaoni
Garhwali
Best for
Snacks
Dessert
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
|
1 cup | Khoya |
|
1/2 cup | Sugar , powdered |
|
1/4 teaspoon | Cardamom , powder |
|
1/4 cup | Coconut , grated |
|
8-10 | Paan Leaf |
|
1 tablespoon | Ghee |
|
1 tablespoon | Nut , chopped (almonds, cashews, pistachios) |
Instructions
- 1 Heat ghee in a pan over low heat.
- 2 Add khoya and cook until it turns light golden, stirring continuously to avoid burning.
- 3 Remove the pan from heat and let the khoya cool slightly.
- 4 Mix in powdered sugar, cardamom powder, grated coconut, and chopped nuts into the cooled khoya.
- 5 Wash and pat dry the paan leaves.
- 6 Place a spoonful of the khoya mixture onto each paan leaf.
- 7 Roll the leaf carefully to form a cone shape, securing it with a toothpick if necessary.
- 8 Repeat with the remaining leaves and mixture.
- 9 Serve the Singodi at room temperature or slightly chilled.
Tips
Ensure the khoya is cooked on low heat to prevent it from burning and affecting the taste.