Singori is a delectable sweet that is a claim to fame in Kumaon, made from khoya and coconut. The region has its own distinct and impressive culture, along with delicious and nutritious dishes. An extraordinary component of this sweet is the leaf named Molu, which is found in the slopes of Uttarakhand. While it is a rich sweet, it is especially popular during celebrations and is available in major markets throughout the year.

One of the most sought-after desserts of Uttarakhand, Singori is the pride of Kumaon. If you are on a trip to Kumaon, not trying it would be like missing out on a winning lottery ticket. Almora is one of the best places to enjoy this delicacy. The aroma of the molu leaf combined with the taste of condensed milk, cardamom, and coconut will leave you craving more.

Singori is a delightful and unique sweet delicacy that hails from the picturesque state of Uttarakhand. Made primarily from khoya (milk solids), Singori is wrapped in the leaves of the vaam tree, giving it a distinctive flavor and aroma that sets it apart from other traditional sweets. This sweet is not just a treat for the taste buds; it also carries with it the essence of Uttarakhand’s rich cultural heritage.

Ingredients:

The key ingredients in Singori include khoya, sugar, cardamom, and grated coconut. The preparation begins with the slow cooking of milk to make khoya, which is then mixed with sugar, coconut, and a hint of cardamom for flavor. Once the mixture is ready, it is carefully wrapped in the vaam leaves, which infuse the sweet with a subtle, natural aroma. After being shaped into small cones, Singori is steamed to achieve the perfect texture.

• 1/2 kg unsweetened khoya (evaporated milk)
• 1/2 kg cane sugar (crystalline white sugar)
• 150 gms fresh grated coconut.
• 20 molu leaves, folded into cones.
• 2 tbsp fresh rose petals.

Preparation:

• Smash the khoya on a flat surface till it becomes smooth.
• Mix the khoya with cane sugar in a pan.
• Cook the khoya-sugar mixture for about 10 minutes or till the khoya melts.
• Add in the fresh grated coconut.
• Cook for another 10-15 minutes.
• Remove from heat.
• Let the khoya mixture cool down to the room temperature.
• Divide the khoya mixture into 20 equal balls.
• Transfer each khoya ball to each molu leaf.
• Decorate the cone with fresh washed rose petal.
• Singori are ready to be served.
• Serve singori with a spoon and enjoy this very traditional dessert recipe right at your home from Kumaon hills of Uttarakhand in India.

Cultural Significance

Singori holds a special place in the hearts of the people of Uttarakhand. Often prepared during festivals, weddings, and special occasions, it symbolizes celebration and togetherness. The use of vaam leaves not only adds to its unique flavor but also reflects the region’s deep connection to nature and traditional cooking methods.

Nutritional Value

While Singori is undoubtedly a sweet treat, it also offers some nutritional benefits. The khoya provides protein and calcium, while coconut adds healthy fats and fiber. However, like all sweets, it should be enjoyed in moderation, especially by those conscious of their sugar intake.

Whether you’re a local or a visitor exploring the culinary delights of Uttarakhand, Singori is a must-try delicacy. Its unique preparation, traditional significance, and irresistible taste make it a quintessential part of Uttarakhand’s dessert repertoire. Savor the flavors of this exquisite sweet and experience the warmth of Uttarakhand’s culinary traditions.