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

- Indian

Serves

- 1

Cooking Time

-10 min

Difficulty

- Easy

Preparation Time

- 10 min

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INGREDIENTS

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

HOW TO PREPARE SINGODI

  1. 1

    Heat sugar with little water and stir till sugar is melted. Add khoya ans stir for 10 to 15 minutes. Add fresh grated coconut and mix. Spread on a plate to cool. Roll betel leaves in conical shape and spoon the mixture in the leaves. Garnish with desiccated cocnut and chopped Pistachios.
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