Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, singori - a dessert from the hills. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Serve singori with a spoon and enjoy this very traditional dessert recipe right at your home from Kumaon hills of Uttarakhand in India. Gahat ke Paranthe This parantha comes right from the kitchen of Uttarakhand. Singori ( Kumaoni: सिङ्गौड़ी) or Singauri is an Indian sweet of Kumaon made with Khoya and wrapped in maalu leaf (Bauhinia variegata). According to some historians the origin of Singori is believed to be the old province of Almora.

Singori - A dessert from the hills is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Singori - A dessert from the hills is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook singori - a dessert from the hills using 5 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Singori - A dessert from the hills:

1. Take 250 grams Mava/khoya
2. Make ready 100 grams Sugar
3. Make ready 100 grams GRATED Coconut dried
4. Get 1 tsp Cardomom powder
5. Take 6-7 Almond flakes

Singori - WikiMili, The Free Encyclopedia - WikiMili, The Free Encyclopedia. Not a dessert per se, but mildly sweet and crunchy biscuits from the state of Gujarat called Nankhatais are very popular as Indian munchies. Thick, heavy rabri that is obtained by slow cooking milk is an intensely rich dessert originating from the Indian state of Haryana. Pithe or pitha is a dessert, whole meal, or snack originating from the Eastern Indian states.

Steps to make Singori - A dessert from the hills:

1. Take sugar in a kadai, add 2 tsp of water, melt it and give one boil. Add in the grated mava, keep cooking on the medium flame stir continously till all the sugar gets dissolved and all mava gets cooked.See that you continuously stir the mixture so that it does not get burnt. when you see that mava has changed its colour to pale yell ow,Add in grated coconut and mix nicely. Once it has thickened. Consider it is done.
2. Add in the cardamom powder and chopped almond flakes. Leave few almond flakes for garnishings. Now cool the mixture to set. Wash the mallu leaves and pat dry. If you do not get the mallu leaves, you may use the pan leaves instead. Roll them in a cone shape, stitch them with a tooth pick. stuff each cone with this mix. Top it up with almond flakes, and tooti fruity if you like. Let it set in fridge for 30 minutes.
3. Serving it in mallu leaves, enhances its taste. Very unique, traditional recipe of hills, do give it a try!
4. Ready to serve and ENJOY!

Thick, heavy rabri that is obtained by slow cooking milk is an intensely rich dessert originating from the Indian state of Haryana. Pithe or pitha is a dessert, whole meal, or snack originating from the Eastern Indian states. The main ingredient used for pithe is wheat flour or rice flour. C Em Oh, the hills on the border. C D ‘Bout this time of the year.

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