Unique taste of Indian sweets
Every Indian state has its own special sweets, which symbolize its culture and taste. Singodi is a famous sweet of Kumaon region of Uttarakhand. Its taste is so amazing that after tasting it once, you will want to eat it again and again. In this article we are sharing the method of making this popular sweet of Kumaon.
Singodi Sweet Recipe
Singodi sweets of Kumaon are known for their unique taste and way of serving. It is traditionally wrapped in Malu leaves.
Material
Khoya or Mawa – 400 to 500 grams
Sugar grains or sugar- ¾ cup (about 150 grams as per taste)
Green cardamom powder- 1 tsp
Fresh coconut or coconut flakes – 1 cup
Water- half cup
Malu or banana leaves – 5-7
For garnishing – chopped almonds or pistachios (optional)
Method of preparation
To make Singodi sweet, first prepare the syrup. When the sugar dissolves completely, add grated khoya or mawa to it and mix well. After this, add cardamom powder and coconut powder and cook for 8-10 minutes. Then let it cook on low flame for 2 to 3 minutes so that the flavor of cardamom and coconut gets absorbed into the mixture.
Now turn off the gas and let the mixture cool down. Then make cones from Malu leaves and place toothpicks at their corners so that they cannot open. After this, fill the prepared mixture and decorate it by adding pistachios or almonds on top. With this simple method, Singodi sweet is ready, which you can serve in front of guests.