Authentic Kumaoni Singori with Khoya and Paat
A delightful traditional sweet from the Kumaon hills, featuring sweetened khoya wrapped inside fresh maloota leaves and steamed to perfection. This aromatic delicacy offers a unique, earthy aroma infused into rich, creamy milk solids.
50min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Crumble the fresh khoya into a heavy-bottomed pan and roast it on low heat for about 8 to 10 minutes until it becomes slightly soft and aromatic, taking care not to brown it.
2
Remove the pan from heat and allow the roasted khoya to cool down to lukewarm temperature.
3
Add the powdered sugar, green cardamom powder, rose water, and saffron milk to the khoya, mixing everything thoroughly until well combined.
4
Divide the sweetened khoya mixture into equal portions and shape them into small cylindrical rolls.
5
Take the clean maloota leaves and neatly wrap them in a conical or cylindrical fashion around each khoya roll, tying them securely if needed.
6
Place the wrapped rolls in a steamer and steam them on medium heat for about 15 minutes to allow the leaf aromas to infuse into the sweet.
7
Remove from the steamer, let them cool completely, and serve the unique hill delicacy wrapped in its characteristic leaves.
Ingredients
500 grams fresh khoya (mava)
150 grams powdered sugar
1/2 teaspoon green cardamom powder
1 tablespoon rose water
15-20 clean maloota leaves (or equivalent aromatic leaves for wrapping)
A few strands of saffron soaked in 1 tablespoon warm milk
Silver foil for garnish (optional)
*This AI-generated recipe may contain inaccuracies.