Recipe Uttarakhand

The Best Singodi Recipe

Singodi: Uttarakhand's Sweet Delicacy Wrapped in Malu or Tejapatta (Bay Leaf) Leaves


The Best Singodi Recipe for Uttarakhand Sweet Delight

Singodi 0005


The popular sweet dish Singodi originates from Uttarakhand in India. Fresh Malu or Tejpat tree leaves are traditionally used to wrap this unusual treat, which is made from coconut and khoya (reduced milk). The product is a sweet and creamy treat with a noticeable leaf scent. Singodi, which offers a delightful combination of flavors and textures that reflect Uttarakhand’s culinary heritage, is frequently enjoyed during festivals and special occasions. Singodi is a delightful treat that combines the richness of khoya with the natural sweetness of coconut. The Malu leaves add a distinct flavor and aroma. Enjoy this traditional Uttarakhand sweet!



  • One cup of crushed khoya (reduced fat milk)
  • Half a cup grated coconut.
  • 1/2 cup icing sugar, or as desired
  • Cardamom powder one quarter teaspoon
  • Fresh Malu or Tejpat leaves to wrap the pastry in
  • Chopped nuts (almonds, pistachios, etc.) for garnish.


1. Make the filling:

  • Combine the crumbled khoya, grated coconut and icing sugar in a mixing bowl.
  • Mix the ingredients together well until you have a smooth, cohesive mixture.
  • Heat this mixture until the khoya melts.
Make the filling:

2. Flavors:

  • Mix in the cardamom powder after it has been added to the mixture.
Mix in the cardamom powder after it has been added to the mixture.

3. Shape the filling:

  • Divide the khoya mixture into small portions and roll into small round shapes.
Shape the filling:

4. Wrap the Singodi in them:

  • Place a fresh Malu or Tejpat leaf on each piece of khoya mixture.
  • Roll the leaf around the mixture. Wrap it tightly.
  • Use a toothpick to secure the leaf if necessary.
Wrap the Singodi in them


Nutrition Information

Nutrition factQty Per Serving
nutrition fact

Suitable For Diet

  • Vegetarian Diet
  • Milk (Khoya)
  • Coconut (if applicable)

Tips and Tricks

  • Depending on your sweetness preference, adjust the sugar.
  • Make sure that the Malu or Tejpat leaves are fresh and pliable so that they can be easily wrapped.
  • For an extra layer of flavour, you can also add a dash of saffron to the filling.

Garnishing and Serving

  • Garnish with chopped nuts or edible silver leaf for a touch of elegance.
  • Arrange wrapped Singodi on a serving plate with fresh leaves for a traditional look.

How to store

  • Singodi is best served fresh. Leftovers can be stored in an airtight container in the fridge for up to 2 days.


Singodi is a delicious and aromatic sweet treat. It highlights the traditional flavours of Uttarakhand. This unique delicacy wrapped in fresh leaves is perfect for festive occasions and is sure to impress your guests. Try this recipe and share your experience in the comments. Thank you!


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The best Singodi recipe-FAQs

Can I use other types of leaves for wrapping?

Malu or Tejapatta leaves are traditional. However, you can also use other aromatic leaves such as banana leaves.

Instead of icing sugar, can I use other sweeteners?

Yes, you can. You can use jaggery or honey instead of icing sugar.

How can I make the stuffing softer?

You can add a little milk to the khoya mixture if it feels too dry.

Can I make Singodi in advance?

Yes, you can make Singodi a few hours in advance and refrigerate. Allow it to come to room temperature before serving.

What is the best way to do the wrapping?

Secure the wrapped Singodi with a toothpick or a small piece of string to hold the leaves in place.

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