Singori
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A khoya and coconut sweet wrapped in a cone of malu leaf, which gives it a light, fresh fragrance; a speciality of Almora.
Region: Almora, Kumaon, UttarakhandOccasion: Festivals and giftsTime: 45 minServes: About 15 piecesVegetarian
Ingredients
- 250 g khoya (mawa)
- ½ cup sugar
- 2 tbsp grated coconut
- ¼ tsp cardamom powder
- 15 fresh malu leaves (Bauhinia vahlii), washed and dried
Method
- Cook the khoya and sugar in a heavy pan on low heat, stirring, until it thickens and leaves the sides.
- Add coconut and cardamom and mix well. Let it cool until warm.
- Fold each malu leaf into a cone and pin it with a small stick.
- Fill the cones with the khoya mixture and press gently.
- Let them set for a few hours so the sweet absorbs the leaf’s aroma.
History
Singori is an Almora sweet, and the use of malu leaves, which grow wild in the Kumaon forests, makes it unique.
Significance
It is sold by the sweet shops of Almora and given as gifts, and the leaf wrapping keeps it fresh without packaging.