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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
For wrapping
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).
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