Singori

सिंगोरी

Traditional sweet from Almora, the Kumaon region, Uttarakhand

Also spelled: singauri, singodi

A fresh-khoya sweet from Almora, scented with cardamom and wrapped in a cone of green malu leaf. The leaf is not eaten; it perfumes the khoya and is what gives singori its cone shape and its name. Best eaten the day it is made.

A singori: khoya sweet wrapped in a cone of green malu leaf
A singori: khoya sweet wrapped in a cone of green malu leafPhoto: Vinaysharmahbd / Wikimedia Commons (CC BY-SA 4.0)

Ingredients

  • •Fresh khoya (mawa), 250 g
  • •Sugar, 3-4 tbsp
  • •Cardamom powder
  • •Grated coconut (optional)
  • •Fresh malu (maalu) leaves for wrapping

How it's made

  1. 1Lightly cook the khoya with sugar and cardamom until soft and just holding together.
  2. 2Roll a spoonful into a small cone shape.
  3. 3Wrap it in a fresh malu leaf folded into a cone and pin closed.
  4. 4Chill briefly and eat fresh, unwrapping the leaf before eating.
This recipe is a general reference written for readers who want to know the dish. Quantities are to taste and every household cooks it a little differently.