Singori is soft cooked khoya with sugar, coconut and cardamom, pressed into little cones made from fresh leaves. The leaf wrapping is the defining touch, giving the milky sweet a light green, herbal fragrance. Makes 12 cones in about 1 hr 10 min.
Prep20 min
Cook20 min
Cooling30 min
Total
1 hr 10 min
Yield
12 cones
DietGluten free
Ingredients
Adjust yield
cones
Scales from a half to a double batch; give a bigger batch a little more time.
Wipe the leaves clean, fold each into a cone and secure it with a toothpick. Set the cones upright in a small glass or tray.
Put the khoya and powdered sugar in a heavy nonstick pan over low heat and stir until the khoya melts into a loose, creamy mixture, about 5 minutes.
Add the fresh coconut and keep stirring over low heat until the mixture thickens, turns pale cream and starts to leave the sides of the pan as one soft mass, 10 to 15 minutes.
Stir in the ground green cardamom, scrape onto a plate and let cool until warm but comfortable to handle, about 30 minutes.
Divide the mixture into 12 portions (about 28 g each), roll each into a small cone shape and press it firmly into a leaf cone.
Top each singori with a pinch of pistachios and dried rose petals and serve, peeling back the leaf to eat.
Tips
Maalu leaves are hard to find outside Uttarakhand; fresh turmeric leaves or banana leaf squares give a similar fragrance, and parchment works for shape alone.
Do not overcook the khoya or it turns grainy and hard as it cools.
Contains coconut; check with your doctor if you avoid tree nuts.
Good with masala chai.
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How long does it take to make singori (kumaoni leaf-wrapped khoya cones)?
Plan on 20 minutes of prep and 20 minutes of cooking, plus 30 minutes to rest. The recipe makes 12 cones.
How should I store singori (kumaoni leaf-wrapped khoya cones)?
Refrigerate in a covered container for up to 3 days; let come to room temperature for 20 minutes before serving.
Can I make singori (kumaoni leaf-wrapped khoya cones) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Singori is a sweet from Almora and the Kumaon region of Uttarakhand, where sweetened khoya cooked with coconut is pressed into cones folded from maalu leaves, which perfume the sweet and are peeled away before eating. Serve it with masala chai.
Variations
Orange and cardamom: stir 1 tsp (2 g) finely grated orange zest in with the cardamom; time unchanged.
Date and walnut: add 40 g (1/4 cup) finely chopped pitted dates with the coconut and top with 20 g (2 tbsp) finely chopped walnuts instead of pistachios; cook 2 minutes longer.
Steamed singori: steam the filled leaf cones over simmering water for 5 minutes for a softer texture and stronger leaf aroma, then cool 15 minutes.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
136Calories / serving
6.6gFat
15.1gCarbs
4.6gProtein
14.4gSugar
Whole recipe (12 servings):
~1632 cal ·
79g fat ·
181g carbs ·
55g protein ·
173g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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