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The craze for desserts is no stranger to us, Indians. While all of us have readily accepted the fancy western desserts like doughnuts, pastries, bagels and pretzels, our heart still lies in that box of ladoos and barfis, waiting to be opened. Most of the Indian sweets are loaded with sugar (otherwise what is the point of calling it a dessert) and made with pure desi ghee. The richness and pure flavour of the mithais is what makes our hearts melt and tongues drool, each time we think of them.
Remember the delicious Bal mithai we shared with you? Here’s another sweet from the mountainous regions that is absolutely wow. Wrapped in a maalu leaf, Singauri is a must-have when you are visiting Almora. While it may be called by several names like Singodi or Singori, the one thing that constantly keeps the locals hooked to this sweet is the taste.
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Originating from Uttarakhand’s scenic hills of Almora, Singauri is precisely made with khoya. The cone-shaped maalu leaves are stuffed with this decadent mixture that is then eaten along with the leaf. The real essence of this sweet lies in the cardamom and coconut flavouring which gives the creamy filling an edge. It is believed that singauri’s origin can be traced back to a small town of Tehri.
This Kumaoni delicacy is prepared by tossing some khoya in a pan along with sugar and desiccated coconut. Once done, this is cooled down and rolled into balls to be stuffed in the maalu leaves. In case, you can’t maalu leaves, betel leaves (the ones used for paan) can also be used since they are edible.
The distinct freshness and creamy taste reminds us of yet another Indian favourite mithai, Kalakand. If that has tickled your sweet tooth, don’t worry because we have the perfect Kalakand recipe by Chitra’s Food Book for you.
