Singori Recipe | Just In 5 Easy Steps.

Singori is a traditional sweet delicacy that originated in the Kumaon region of Uttarakhand, India. It is a popular dessert made from ripe bananas, khoya (reduced milk), and grated coconut, which are mixed together to form a dough-like consistency. The dough is then shaped into small, elongated balls and deep-fried until golden brown.

The name “Singori” is derived from the Kumaoni word “singoda,” which means wrapped in leaves. Traditionally, Singoori was prepared by wrapping the dough in malu leaves (a type of local leaf) and tying it with a string. The wrapped Singooris were then roasted over hot coals, infusing them with a unique smoky flavor. However, in modern times, they are often wrapped in aluminum foil and baked or steamed.

Singoori has a rich, creamy texture and a sweet, aromatic taste. The combination of ripe bananas, khoya, and coconut creates a delectable blend of flavors. It is often enjoyed as a dessert or a special treat during festivals, weddings, and other celebrations in the Kumaon region.

Due to its increasing popularity, Singoori has transcended regional boundaries and is now savored by people across India and even internationally. It serves as a reminder of the rich culinary heritage of Uttarakhand and continues to delight food enthusiasts with its unique taste and cultural significance. Here’s a step-by-step guide to making Singori:

Ingredients Of Singori Recipe:

• Ripe jackfruit pulp: 1 cup
• Khoya (solidified milk): 1 cup
• Sugar: 1 cup
• Malu leaves (banana leaves can be used as a substitute): 8-10
• Ghee (clarified butter): 2 tablespoons
• Cardamom powder: 1 teaspoon
• Chopped almonds or cashews (optional): 2 tablespoons

Step By Step Instructions Of Singori Recipe:

Step 1: Preparing the Jackfruit Pulp

• Choose ripe jackfruit and remove the outer skin.
• Separate the jackfruit pods and remove the seeds.
• Chop the jackfruit flesh into small pieces.
• Use a blender or food processor to blend the jackfruit into a smooth pulp.

Step 2: Preparing the Filling

• Heat a pan on medium heat and add ghee to it.
• Once the ghee melts, add the jackfruit pulp to the pan.
• Cook the pulp on low heat, stirring continuously, until it thickens slightly.
• Add khoya to the pan and mix well with the jackfruit pulp.
• Continue cooking on low heat until the mixture thickens further and starts leaving the sides of the pan.
• Add sugar and cardamom powder to the mixture and mix well.
• Cook for another 3-4 minutes until the sugar is completely dissolved and the filling thickens to a fudge-like consistency.
• If desired, add chopped almonds or cashews to the filling and mix well.
• Remove the pan from heat and let the filling cool down.

Step 3: Wrapping the Singori

• Take a malu leaf and slightly warm it over a flame to make it pliable.
• Place a spoonful of the filling in the center of the leaf.
• Fold the sides of the leaf over the filling, creating a rectangular or cylindrical shape.
• Secure the wrapped singori using a thread or string, tying it tightly but not too tight.
• Repeat the process with the remaining filling and leaves.

Step 4: Cooking the Singori

• Heat a flat pan or tawa on medium heat.
• Place the wrapped singooris on the pan and cook them on both sides, turning occasionally, until the leaves become slightly charred.
• This process helps infuse the singooris with the aroma of the leaves and also slightly caramelizes the sugar in the filling.
• Remove the singoris from the pan and let them cool down.

Step 5: Serving

• Untie the threads or strings from the singoris and carefully remove the malu leaves.
• Serve the singooris as a dessert or a sweet snack.
• Singoris can be enjoyed warm or at room temperature.

That’s it! You have successfully made singoori, a delicious traditional Indian sweet. Enjoy the unique flavors and textures of this delightful treat!