Singori - A dessert from the hills

Name: Singori - A dessert from the hills
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 250 grams Mava/khoya; 100 grams Sugar; 100 grams GRATED Coconut dried; 1 tsp Cardomom powder; 6-7 Almond flakes

Sangita Kalra @sanria_savoury

Simplicity at its best!! I again dedicate this to my brothers, who are staying far off, to make them feel connected with their native HAPPY RakshaBandhan dear loving brothers!! . This sweet, is a very traditional recipe of Kumaon hills in Uttarakhand, India. It is made with very less number of ingredients A very simple khoya sweet, served in a unique manner. It is wrapped in a mallu leaf, that belongs to the hills. No festival is complete without this mithai. It is a very popular treat to all sweet lovers.A very unique yet tasty mithai!!
#rakhi #sangitakalra

Sangita Kalra @sanria_savoury

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Ingredients

30 minutes

5 servings

250 gramsMava/khoya
100 gramsSugar
100 gramsGRATED Coconut dried
1 tspCardomom powder
6-7Almond flakes

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Steps

30 minutes

1

Take sugar in a kadai, add 2 tsp of water, melt it and give one boil. Add in the grated mava, keep cooking on the medium flame stir continously till all the sugar gets dissolved and all mava gets cooked.See that you continuously stir the mixture so that it does not get burnt. when you see that mava has changed its colour to pale yell ow,Add in grated coconut and mix nicely. Once it has thickened. Consider it is done.
2

Add in the cardamom powder and chopped almond flakes. Leave few almond flakes for garnishings. Now cool the mixture to set. Wash the mallu leaves and pat dry. If you do not get the mallu leaves, you may use the pan leaves instead. Roll them in a cone shape, stitch them with a tooth pick. stuff each cone with this mix. Top it up with almond flakes, and tooti fruity if you like. Let it set in fridge for 30 minutes.
3

Serving it in mallu leaves, enhances its taste. Very unique, traditional recipe of hills, do give it a try!