AI-generated image
Singodi
सिंगोड़ी: Almora's coconut-khoya sweet wrapped in leaf cones (banana or betel leaves work at home)
Singodi is Almora's other famous sweet, sold in the same shops as bal mithai but looking nothing like it: a soft, pale mix of khoya and coconut packed into a cone of maalu leaf and pinned shut with a twig. The leaf leaves a faint green, woody scent in the sweet, which is the whole point, and people in Kumaon unwrap them at weddings and on trips home. Maalu leaves are almost impossible to buy elsewhere, so this version uses banana leaf or fresh betel (paan) leaves; both give a gentle leafy aroma. Chef's tip: wrap the singodi while the filling is still warm and leave them in the fridge overnight, so the scent of the leaf soaks in.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the filling
- 9 oz khoya (mawa)crumbled
- 2 ⅛ oz sugar
- 2 ⅛ oz fresh grated coconutor 40g desiccated coconut
- 1 tsp ghee
- ½ tsp ground cardamom
For wrapping
- 10 banana leaf or fresh betel leavesbanana leaf cut into 15cm squares; stand-in for maalu leaves
Shop this recipe on Amazon
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: If using banana leaf, pass each square briefly over a gas flame or dip in hot water for a few seconds until it turns glossy and soft. This stops it splitting when you fold it. Wipe 10 banana leaf or fresh betel leaves dry.
5 minStep 2: Warm 1 tsp ghee in a heavy pan over a low heat, add 2 ⅛ oz fresh grated coconut and stir for 2 minutes until it smells sweet but hasn't browned.
2 minStep 3: Add 9 oz khoya (mawa) and stir for 4–5 minutes until it melts and blends with the coconut.
5 minStep 4: Add 2 ⅛ oz sugar and keep stirring over a low heat for 8–10 minutes until the mixture leaves the sides of the pan and holds together as a soft, pale ball. Keep the heat low; unlike bal mithai, singodi should stay creamy-white, and browning it is the usual mistake. Stir in ½ tsp ground cardamom.
10 minStep 5: Let the filling cool for 5 minutes, just until you can handle it. Roll each leaf into a cone, fill with about 2 tablespoons of the warm mixture, press it in and fold the top over. Secure with a toothpick.
15 minStep 6: Chill for at least 3 hours, or overnight, so the filling firms and takes on the leaf's scent. Serve in the leaves and unwrap to eat; the leaves themselves aren't eaten.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 4 g
- Carbs
- 14 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does singodi take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara baingan
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.