Pahadi Singori
A traditional sweet delicacy from the Kumaon region of Uttarakhand, made from slow-cooked khoya infused with cardamom and wrapped ingeniously in aromatic malu leaves.
65min
Total Time
4
Servings
Uttarakhandi / Pahadi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan over medium-low heat and add the crumbled khoya.
2
Sauté the khoya continuously, stirring well to prevent it from burning, until it turns slightly golden and releases its fat.
3
Remove the pan from heat and allow the khoya mixture to cool down slightly so it is safe to handle.
4
Mix in the powdered sugar and green cardamom powder thoroughly until a smooth dough-like consistency is formed.
5
Take portions of the sweetened khoya mixture and shape them into cylindrical or conical mounds.
6
Wrap each shaped piece tightly inside the specially prepared conical malu leaves, securing them securely.
7
Allow the singoris to set completely for a couple of hours before unwrapping and serving.
Ingredients
500 grams full-fat khoya (mava)
150 grams powdered sugar
1/2 teaspoon green cardamom powder
1 tablespoon ghee
Fresh malu leaves (or bauhinia leaves) cleaned and cut into cones
Silver foil or chopped pistachios for garnishing
*This AI-generated recipe may contain inaccuracies.