Sugar, malo leaves, coconut and khoya are used to make the popular Indian dessert known as singori recipe. This confection is one of the sweets produced for seasonal celebrations and given out to guests. The people of Uttarakhand cook this dish with a distinct delicacy since it is one of their favourites. Consuming singori mithai enhances hunger since it is flavoured with cardamom, coconut, and khoya. The protein value of this dish is also increased by using coconut milk and coconut milk. This dessert may be made in 45 minutes and includes grated coconut, Malo leaves, almonds, sugar, and milk. Some people think that making this dish using malo leaves is harmful and instead uses other leaves.
Singori Origin:
Some historians think that Singori originated in the former province of Almora. It is typically constructed with khoya wrapped with Maalu leaves to resemble a cone.
The dessert is produced from Khoya and served wrapped like a cone in Molu leaves.
An Indian confection with a cone form called Singori/Singodi is only sold in the Kumaon area.
How to Make Singori Recipe Step- by Step
1.First of all we have to take 500 gram of mawa/khoya
2.Then we will have 200 grams of coconut finely chopped.
3. Here we add 3-4 cups of sugar to bring out the sweet taste. Here you can increase or decrease the amount of sugar as per your wish.
4. Then take 3-4 cardamoms and remove the seeds from them and cut them inti small pieces.
5. The take 8-10 almonds to decorate the singori recipe
6. Take a non-stick pan and heat it in flame.
7. When we see that the pan is hot, we will put sugar in it and stir it.
8. After stir the sugar in the pan and add 1-2 tbsp of water to it so that the sugar dissolves quickly and the sugar also helps to dissolve quickly due to the addition of water.
9. Then will add khoya/mawa to it and low the oven flame.
10.The sugar will be mixed together and the chaff and any large grains that remain should be presses and flattened with a spatula.
11. When we cook the mawa/khoya we have to be careful that it does not change it’s color so that the khoya remains the same color it was originally.
12. Stirring the khoya/mawa in a way will mix it very well and it will then start to smell very good!
13. Then we will add the cardamom peices to it, so that it tastes better.
14. We will add the finely chopped coconut pieces to it and reduce the heat of the oven at the same time.
15. Mix together with khoya/mawa and keep stirring. then we will see that the mixture of the Singori has become quite thick and we will cook it for 1-2 minutes more.
16. The Singori recipe is now ready and cool it for 10-15 minutes.
17. After the mixture cools down we will prepare it, you can use maalo leaf for preparation which is main tradition but i have shown here using betel leaf
18. Cut the betel leaf in half and make it like ice cream corn shape.
19. Then fill it with Singori and garnish with almond then serve.
Singori Recipe | Singori Mithai | Singori
Equipment
- 1 Bowl
- 1 cooking spud
- 1 One nonstick frying pan
Ingredients
- 500 Gm Mawa/Khoya
- 200 Gm Fresh Coconut Coconut should be well grated
- 3-4 Cup Sugar Sugar quantity u can change as per your need
- 1-2 Piece Cardamom Cut it in small pieces
- 4-5 Piece Almonds
Instructions
For making Singori recipe step-step
- First of all we have to take 500 gram of mawa/khoya
- Then we will have 200 grams of coconut finely chopped.
- Here we add 3-4 cups of sugar to bring out the sweet taste. Here you can increase or decrease the amount of sugar as per your wish.
- Then take 3-4 cardamoms and remove the seeds from them and cut them inti small pieces.
- The take 8-10 almonds to decorate the singori recipe
- Take a non-stick pan and heat it in flame.
- When we see that the pan is hot, we will put sugar in it and stir it.
- After stir the sugar in the pan and add 1-2 tbsp of water to it so that the sugar dissolves quickly and the sugar also helps to dissolve quickly due to the addition of water.
- Then will add khoya/mawa to it and low the oven flame.
- The sugar will be mixed together and the chaff and any large grains that remain should be presses and flattened with a spatula.
- When we cook the mawa/khoya we have to be careful that it does not change it's color so that the khoya remains the same color it was originally.
- Stirring the khoya/mawa in a way will mix it very well and it will then start to smell very good!
- Then we will add the cardamom peices to it, so that it tastes better.
- We will add the finely chopped coconut pieces to it and reduce the heat of the oven at the same time.
- Mix together with khoya/mawa and keep stirring. then we will see that the mixture of the Singori has become quite thick and we will cook it for 1-2 minutes more.
- The Singori recipe is now ready and cool it for 10-15 minutes.
- After the mixture cools down we will prepare it, you can use maalo leaf for preparation which is main tradition but i have shown here using betel leaf
- Cut the betel leaf in half and make it like ice cream corn shape.
- Then fill it with Singori and garnish with almond then serve.
