The fresh smell of Molu leaf and the taste of Khoya will leave you asking for more.
Singodi Recipe by Chef Ranveer Brar

- Indian


- 1

Cooking Time

-10 Min


- Easy

Preparation Time

- 10 Min


  • 1 cup sugar
  • 1 tbsp water
  • 1 cup khoya
  • ½ cup coconut
  • Pistachios
  • Coconut powder
  • Betel leaves


  1. 1

    Heat sugar with little water and stir till sugar is melted.
  2. 2

    Add khoya ans stir for 10 to 15 minutes.
  3. 3

    Add fresh grated coconut and mix.
  4. 4

    Spread on a plate to cool.
  5. 5

    Roll betel leaves in conical shape and spoon the mixture in the leaves.
  6. 6

    Garnish with desiccated cocnut and chopped Pistachios.
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About Chef

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Ranveer Brar


Chef Ranveer Brar's fascination with food began on the streets of Lucknow, U.P. From being one of India's youngest executive chef to a keen curator of its culture, Ranveer offers a nuanced perspective of our culinary heritage, through his shows on LF. Watch his shows for hidden gems and unexplored stories.

Other Shows by host:
Meethi Masti | Ranveer Cafe |
Recipes by chef:

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